Artisan Chocolate Directory

This is a continually updated list of artisan chocolate makers. All of these companies produce chocolate from single source beans, and sell products with a high (>50%) cacao content, with the cacao origin indicated on the product. More makers and data will be added over time….stay tuned.

  • Amedei (Italy)
  • Amano Chocolate (Utah, United States)
  • Founded in 2006 by Art Pollard, Amano produces single origin chocolate using cacao from Madagascar and Venezuela.

  • Askinosie Chocolate (Missouri, United States)
  • Founded in 2006 by Shawn Askinosie, Askinosie makes Mexican and Ecuador origin bars with a profit-sharing partnership with the growers.

  • Bernard Castelain (France)
  • Bernachon (France)
  • Bonnat Chocolatier (France)
  • Founded in 1884 by Felix Bonnat, Bonnat is a family company that makes a variety of single-origin chocolates, including Venezuela, Ecuador, Madagascar, and the West Indies.

  • Caffarel (Italy)
  • Chocolats Pralus (France)
  • Cioccolato Slitti (Italy)
  • Chocovic (Spain)
  • Claudio Corallo (Italy)
  • Coppeneur (Germany)
  • Dagoba Chocolate (Oregon, United States)
  • Founded by Frederick Schilling in 2001, Dagoba produces single origin bars from Costa Rica, Dominican Republic, Ecuador, Peru and Madagascar. Dagoba was acquired by Hershey’s in 2006.

  • DeVries Chocolate (Colorado, United States)
  • Founded by Steve DeVries in 2005, DeVries produces small-batch single origin chocolates from Costa Rica and the Dominican Republic on 100-year old equipment.

  • Divine Chocolate (Ghana)
  • Founded in 1998 by the grower cooperative Kuapa Kokoo with aid from The Body Shop, Christian Aid, and Comic Relief, Divine produces chocolate from it’s grower owners.

  • Domori (Italy)
  • El Rey (Venezuela)
  • Felchlin (Switzerland)
  • Grenada Chocolate (Grenada) Grower owned
  • Guittard Chocolate Company(California, United States)
  • Founded in 1868 by Etienne Guittard, and now headed by third-generation chocolatier Gary Guittard, the company makes a wide range of artisan chocolates with cacao from Ecuador, Venezuela, Madagascar, Columbia, and many other origins.

  • Jacques Torres Chocolate (New York, United States)
  • Lindt (Switzerland)
  • Maglio Arte Dolceria (Italy)
  • Michel Cluizel (France)
  • Omanhene Cocoa Bean Company (Ghana)
  • Patric Chocolate (Missouri, United States)
  • Founded in 2006 by Alan McClure, Patric is preparing to release a series of small-batch single origin bars.

  • Pralus (France)
  • Richart (France)
  • Scharffen Berger (California, United States)
  • Founded in 1996 by Robert Steinberg and John Scharffenberger, Scharffen Berger produces a wide variety of single origin and blended chocolates, largely using melanguers. Scharffen Berger was acquired by Hershey’s in 2005.

  • Soma Chocolatemaker (Canada)
  • Founded in 2003 by David and Cynthia Castellan, Some Chocolatemaker produces a variety of single-origin chocolates that it sells by the bar and in drinking chocolate form. In addition, they make a full line of fine candies from their chocolate.

  • Tava (Australia)
  • Founded by Langdon Stevenson and Samantha Madell in 2005, Tava produces roasted beans, nibs, and a 100% cacao bar using fair-trade beans sourced from Vanuatu.

  • Taza Chocolate (Massachusetts, United States)
  • Founded in 2005 by Alex Whitmore, Taza produces stone-ground bars and drinking chocolate using Mexican and Costa Rican cacao.

  • Theo Chocolate (Washington, United States)
  • Founded in 2004 by Joseph Whinney, Theo produces a range of artisan bars ranging from a 91% Venezualean to a 65% Madagascar from organic and Fair Trade cacao.

  • Valrhona (France)

6 Responses to Artisan Chocolate Directory

  1. Over one century of Chocolate making here in Tabasco, my in laws that is.
    We sell artisan chocolate in Comalcalco Tabasco, try one of the tours just google Mayatabasco.

  2. Tom Sharkey says:

    Aloha ! I have been growing cacao here on the Big Island of Hawaii for about 6 years. I have a few varieties and sub-variety crosses in my orchard; so the mix is quite interesting. Been playing around with the processing and chocolate making and give most of the end result away. Would love to share some beans and get some feedback on how I’m doing. I have about 150 producing trees and have been selling and giving trees away to nieghbor farmers. I think there will be a growing amount available in a few years. I pick about 4-500 pods every 5-6 weeks. Thanks for your time. Aloha Sharkman

  3. Hola! to the Artisan Directory, I’m fascinated with this specialized Blog!

    I want to present a new unique origin “Colombia Tumaco”

    We would love to send samples of our dark chocolates with unique Trinitarian- Criollo flavors to have some reviews.

    Colombian produces the 1% of the total cacao production, but this origin its unknown in the market because Colombians have a huge tradition of drinking chocolate in breakfast. Now and in the following years Colombian has been increasing the production more and more, witch will be available to the specialized chocolate market. Colombia is considered by the ICCO as a 100% pure grower of Aromatic Fine cacao.

  4. Paul says:


    I am just starting in the chocolate business. I make a product called chocolate seeds. I roast the whole cocoa bean and develop its flavor. But instead of completing the process for couverture I pan the bean in chocolate.

    I am always looking for unique chocolate and beans.


  5. Bruce Toy says:


    Coppeneur is one of only a handful of chocolatiers using artesian techniques to create premium single origin chocolate made with cocoa beans harvested from exclusive plantations.

    Their Limited Edition run of 950 presentation boxes containing one Mexican Porcelana bar and one Venezuela Porcelana bar was so successful they’ve created a new Limited Edition Porcelana bar from Peru. Each Peruvian presentation box contains three 50g bars and two smaller bars. The Peruvian Porcelana harvest was too small to use the Coppeneur winnowing machine so they peeled the beans by hand.

    Coppeneur is also a cocoa grower. Amid ylang ylang, lychee, mango, black pepper and vanilla, Coppeneur found a fertile piece of land shielded by trees on a small hill located on the volcanic Island of “Nosy Be” off the northwest coast of Madagascar. Coppeneur planted Criollo and Trinitario seeds from the freshest fruit of the best cocoa plantations in the Sambirano Valley. Approximately 20,000 cocoa trees and 3,000 shadow trees are planted on 20 hectares using organic cultivation techniques. Their first cocoa crop is expected in 2011.

  6. David says:

    You forgot one of the companies from Oregon on that list, Coastal Mist

    I’m still working on trying something from everyone on the list. I’ll update you all when I’m finished!

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