This page will be a ungoing effort to list all the artisan bean to bar producers I encounter during my researches. The focus is on chocolate makers who put quality and taste before quantity. There might be even chocolate makers included that don’t make the actual chocolate themselves, but work together closely with other chocolatiers to create stunning results.
I’ll list them by nation of origin and I’ll indicate if I’ve reviewed any of their products. This list will keep expanding, as I’m fairly certain it will be almost impossible to get them all, but hey, you can’t blame a guy for trying. So here we go! May my work help you to discover little treasures!
Click on any name and you’ll find their website.
A special thanks goes to “The Ultimate Chocolate Blog” – for allowing me to share their collection of Canadian Beat To Bar Chocolate makers. Visit them for their view and news on fine chocolate!
Argentina
Australia
- Bahen & Co Chocolate Maker
- Bright Chocolate
- Charley’s Chocolate Factory
- Cicada Artisan Chocolate
- Cravve Chocolate and Tea
- Daintree Estates
- Gabriel Chocolate
- Matale Chocolate
- Monsieur Truffe Chocolat
- Nick’s Chocolate
- Spencer Cacao
- Zokoko Chocolate
Austria
Barbados
Belgium
- Frederic Blondeel
- Pierre Marcolini – reviewed: Madagascar 72%
- Benoit Nihant – reviewed: Madagascar 72%
Belize
Bolivia
Brazil
- Amma Chocolates – reviewed: Theobroma Grandiflorum Cupuaçu 80%
Bulgaria
Canada
- Ambrosia Pastry
- Beanpod Chocolate
- Chocosol Traders
- Choklat
- Eastvan Roasters
- Habitual Chocolate
- Hummingbird Chocolate – reviewed: Hispaniola Dominican Republic 70% – Momotombo 70%
- Marigold’s Finest Chocolate
- Olivia Chocolat
- Organic Fair Chocolate
- Palette De Bine
- Sirene Artisan Chocolate
- Soma Chocolate – reviewed: Camino Verde 80% – Dancing in your head 70%
- ThreeChocolateMaker
- Wild Sweets
Colombia
Costa Rica
Czech Republic
Denmark
Ecuador
- Hoya Verde
- Pacari – reviewed: Raw 100%, Raw 85%
- Kallari
- Mayta Chocolate – reviewed: 71% arriba
- Republica Del Cacao
Fiji
Finland
France
- Alain Ducasse
- A. Morin
- Ara Chocolat – reviewed: Madagascar 75%
- Beussent-Lachelle
- Bernachon
- Bonnat Chocolatier
- Chocolat Ferrier
- Erithaj Chocolat
- Laia Chocolaterie
- Michel Cluizel
- Patrice Chapon
- Pralus – reviewed: Le 100% Madagascar, République Dominicaine
- Valrhona – reviewed: El Pedregal 2012
Germany
Grenada
- The Grenada Chocolate Company – reviewed: 82% cacao
Guatemala
Hawaii (USA)
Hungary
- Rózsavölgyi Csokoládé – reviewed: Trincheras 70%, Trincheras 95%
- Szánto Tibor
Iceland
Indonesia
Ireland
Israel
Italy
- Amedei – reviewed: Blanco de Criollo 70%
- Domori – reviewed: Sambirano Madagascar 70%
- Guido Castagna
Lithuania
- Chocolate Naive – reviewed: Trinidad & Tobago 70%, Peru 78%, Milkchocolate/salted caramel, Dark chocolate/forest honey, Java/Papua New Guinea Milk 53%
Madagascar
New Zealand
Nicaragua
Peru
Philippines
Poland
Scotland
- IQ Chocolate
- The Chocolate Tree – reviewed: Peru 80% – Ecuador Milk 55% – Madagascar 72% – Salt & Nibs 70%
South-Africa
Spain
Sweden
Switzerland
- Idilio – reviewed: Chuao 72%
The Netherlands
- Chocolatemakers
- Original Beans – reviewed: Piura Porcelana 75%
Trinidad and Tobago
United Kingdom
- Akesson’s – reviewed: Bali 75%, Madagascar 75%
- Doble & Bignall Chocolate
- Duffy’s Chocolate
- Hotel Chocolat
- Forever Cacao
- Paul A. Young Chocolate
- Pump Street Bakery
- Solkiki Chocolate
- The Chocolarder
- Willie’s Cacao – reviewed: Madagascan Gold Sambirano 71%
United States of America
- Acalli Chocolate
- Amano
- Ambrosia
- Anahata Cacao
- Antidote
- Askinosie Chocolate
- Bar Au Chocolat
- Bisou Chocolate
- Black Mountain Chocolate
- Blue Bandana Chocolate
- Brazen Chocolate
- Burnt Fork Bend Chocolate
- Cao Artisan Chocolates
- Cacao Atlanta Chocolate
- Cacao Prieto
- Castronovo Chocolate
- Cello Chocolate
- Chequessett Chocolate
- Chocovivo
- Cocanú Chocolate
- Dandelion Chocolate
- Dead Dog Chocolate
- Dick Taylor Chocolate – reviewed: Dominican Republic 74%
- Escazu Artisan Chocolates
- Finca Chocolate
- Fine and Raw Chocolate
- French Broad Chocolates – reviewed: Nicaragua 68% – Tumbès Peru 70% – Palo Blanco 66%
- Fresco Chocolate – reviewed: 212 – 223 – 224 – 214
- Fruition Chocolate – reviewed: Signature Dark 66% – Dark Chocolate 70%
- Guittard Chocolate Company
- Isidro Chocolate
- Kiskadee Chocolate
- Kyya Chocolate
- Lillie Belle Farms Artisan Chocolate
- Mana Chocolate
- Marsatta Chocolate
- Mast Brothers
- Maverick Chocolate
- Meadowlands Chocolate
- Middlebury Chocolates
- Millcreek Cacao
- Mindo Chocolate
- Night Owl Chocolate
- Nuance Chocolate
- Olive & Sinclair Chocolate Co
- Patric Chocolate
- Parliament Chocolate
- Pitch Dark Chocolate
- Potomac Chocolate
- Raaka Chocolate
- Ritual Chocolate
- Rogue Chocolatier – reviewed: Rio Caribe 70%
- Sacred Chocolate
- Shark Mountain Chocolate
- Sjölinds Chocolate
- Solstice Chocolate
- Somerville Chocolate
- SPAGnVOLA
- SRSLY Chocolate
- Stone Grindz Chocolate
- Sublime Chocolate
- Tabal Chocolate
- Taza Chocolate
- Tcho
- Tejas Chocolate
- Terroir Chocolate
- The Fudge Shoppe
- Treehouse Chocolate Co
- Twenty-Four Blackbirds Chocolate – reviewed: Palos Blancos 75%
- Vicuña Chocolate
- Videri Chocolate
- Vintage Plantation Chocolate
- Woodblock Chocolate
- Xocolatl Small Batch Chocolate
Venezuela
Vietnam
- Marou – reviewed: Bên tre 78%
bean-to-bar 
Great project! Note though that several of the names listed aren’t bean to bar — eg Original Beans, Idilio, Akessons, Friis-Holm; not sure about all those Americans
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Hi Pablo. Thanks for the comment. I can see your point towards the companies you describe. Yet I’m inclined to list them here, because for instance Idilio’s chocolate is made by felchlin, yet the people behind Idilio have the final word on how the roasting/conching proces will take place – as Sepp SchönBächler of Felchlin explained during the Single Origin Event in Amsterdam.
Akesson’s works the other way around. He produces the beans and then co-operates with a French chocolate producer to transform them into the chocolate he invisions.
To me this makes these companies more producers than chocolate companies who simply blend or use products from the great multinationals like Barry Callebout or Cargill.
The ones on my list truely make fine chocolate with a vision.
But it is a work in progress and will develop in the time to come.
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Hallo,
We wilden u laten weten dat we zullen hosten van een cacao en chocolade festival in juni. 13 juni, 14 en 15. We zouden heel graag aan u bij te wonen. Het zal een grote kans om de lokale cacaoboeren ontmoeten, zien demonstraties, producten te presenteren, of de bron cacaobonen. Als u geïnteresseerd bent of wilt u meer informatie laat het ons weten. het festival zal in Mindo, Ecuador. Dank u.
Grant Goodman
Grant@mindochocolate.com
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This list is clearly the product of a lot of work on your part and a super resource. thanks for making it!
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[…] to Bar (particularly this post about international bean-to-bar […]
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Hi,
I just wanted to advise you that there is a new bean-to-bar company in Montreal, Quebec, Canada. The name of the company is “Avanaa” and they are making very very good bar-to-bean organic chocolate bar 🙂
You can have a look to their website: http://www.avanaa.ca
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Thanks for the info! Much appreciated.
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