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)
- Askinosie Chocolate (Missouri, United States)
- Bernard Castelain (France)
- Bernachon (France)
- Bonnat Chocolatier (France)
- Caffarel (Italy)
- Chocolats Pralus (France)
- Cioccolato Slitti (Italy)
- Chocovic (Spain)
- Claudio Corallo (Italy)
- Coppeneur (Germany)
- Dagoba Chocolate (Oregon, United States)
- DeVries Chocolate (Colorado, United States)
- Divine Chocolate (Ghana)
- Domori (Italy)
- El Rey (Venezuela)
- Felchlin (Switzerland)
- Grenada Chocolate (Grenada) Grower owned
- Guittard Chocolate Company(California, United States)
- 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)
- Pralus (France)
- Richart (France)
- Scharffen Berger (California, United States)
- Soma Chocolatemaker (Canada)
- Tava (Australia)
- Taza Chocolate (Massachusetts, United States)
- Theo Chocolate (Washington, United States)
- Valrhona (France)
Founded in 2006 by Art Pollard, Amano produces single origin chocolate using cacao from Madagascar and Venezuela.
Founded in 2006 by Shawn Askinosie, Askinosie makes Mexican and Ecuador origin bars with a profit-sharing partnership with the growers.
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.
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.
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.
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.
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.
Founded in 2006 by Alan McClure, Patric is preparing to release a series of small-batch single origin bars.
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.
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.
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.
Founded in 2005 by Alex Whitmore, Taza produces stone-ground bars and drinking chocolate using Mexican and Costa Rican cacao.
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.