Diego Badaró, the founder of AMMA, is first and foremost a man of the forest and the earth. A few years ago, he took over the family plantations owned over five generations of Badarós, to begin growing an excellent organic cocoa, all the while preserving the biodiversity from the precious Brazilian Atlantic forest (Mata Atlântica). Amma’s chocolate bars allow for a discovery of the unique terroir of Bahia in Brazil. They differ in percentages and a nice range of Brazilian grown inclusions.
Askinosie
After a lifetime of practicing law, Shawn Askinosie turned to bean-to-bar chocolate, not only because he has a passion for chocolate, but also to help those around him. Shawn is very involved in his community in Missouri and in cocoa growing communities with whom he works, and he seeks to bring those two worlds together. He is one of the only bean-to-bar chocolate makers to have a cocoa butter press, which is why his range of bars includes delicious white chocolates, goat milk chocolates, pure origin darks and some very original flavors, such as 62% goat milk with anis and black licorice.
Bonnat
Chocolaterie Bonnat is a historic chocolatier, manufacturing a particularly creamy chocolate. This is one of the first chocolatiers to create single origin chocolate bars back in the 1980s. Descending from a long line of chocolatiers, Stéphane Bonnat, now head of the company, travels at least five months a year to meet with cocoa farmers and discover new origins. Bonnat’s collection consists of bars with very different backgrounds and whose names invite us to travel: Puerto Cabello, Hacienda el Rosario, Trinidad, Surabaya, etc.
Cacaosuyo
Since 2012, Samir and Eduardo have produced one of the best chocolates in the world. Their bars, under the Cacaosuyo brand, have won numerous awards in the most prestigious chocolate competitions (International Chocolate Awards and Academy of Chocolate Awards).
Chocolat Madagascar
Chocolat Madagascar, based in the capital of Madagascar, Antananarivo, is a family-run business dedicated to showcasing the value of cocoa beans and other Malagasy products. Founded in 1940, they now have around 125 employees and work very closely with the cocoa producers from the region of Sambirano. Malagasy cocoa beans are renowned for their excellent quality, their fineness and their generally fruity notes. Chocolat Madagascar puts forward this exceptional terroir with a variety of products: dark chocolates, milks and whites, as well as cocoa nibs and cocoa butter.
Dandelion
Dandelion Chocolate is based in San Francisco. The founders, Todd Masonis and Cameron Ring, began making chocolate in their garage in 2010. They are among the first in the United-States to have only used two ingredients- cocoa beans and cane sugar- to bring out the flavours of the different terroirs. Since their beginning, Dandelion has been very successful! In 2016, they expanded by opening a shop in Japan!
Fruition Chocolate
Bryan Graham, founder of Fruition Chocolate (Shokan, NY), is trained as a pastry chef. He studied at the famous Culinary Institute of America, before discovering bean-to-bar chocolate, which became his passion. Since then, Bryan creates chocolate bars of all types- dark, milk, white- and chocolate bonbons that have won several international awards. Fruition uses several cocoa beans from Peru, since Bryan’s wife, Dahlia, is the founder of an NGO based in Cusco, Corazon de Dahlia, that works in educating Peruvian youths.
Marou Faiseurs de chocolat
Founded in Saigon in 2011, Marou Faiseurs de Chocolat sought to highlight local ingredients: cocoa beans and sugar. Samuel and Vincent, the founders, care deeply about the close ties that they’ve created with the cocoa producers and direct trade with them. Each bar in the Marou collection is created with cocoa beans from a distinct region of Vietnam, highlighting the uniqueness of each terroir. Compare the contrasting flavor profiles by tasting each one side by side.
Morin
Franck Morin, the 4th generation Morin to create chocolate in the Drôme area of France, took over the reins of the family chocolate shop a few years ago. Going against the family tradition, which favored cocoa blends, Franck began to make pure origin chocolate bars, to put forward the terrors that he himself selects carefully. Morin’s range of chocolates includes both dark and milk chocolates, one as successful as the next.
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Spencer Cocoa
Zotter
The work of Josef Zotter, located in the Austrian countryside, resembles that of a mad scientist! Zotter creates several dark and milk chocolates with often lesser-known origins such as Panama and India. He also has a collection of milk and white chocolates made with vegan milks (rice, soya, etc.). He takes pleasure in experimenting with original flavours, for example hummus… Some flavours come and go, based on their popularity, but he never stops innovation and surprising!
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