We are proud to share his delicious creations with you.
Idilio
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Idilio stands for the connection with nature, the diversity of a mixed culture of tropical plants and fruits, the dedicated care and harvesting of the finest cocoa beans, their careful fermentation and sun drying by small businesses. Idilio Origins was founded in Basel in 2008 by Pascal Wirth and Niklaus Blumer. With the conviction that "Swiss chocolate" should continue to be considered a quality feature for dark chocolate, they have received many awards over the years for their great chocolates.
The cocoa beans are selected locally in Venezuela, imported to Europe and processed by the experts at Felchlin according to their own recipe. Each chocolate bears the name of the producer, the cooperative or the region. To make it easier to remember your own favorite, the individual varieties are all numbered. The Spanish word “Idilio” means a short poem that celebrates the romance of life close to nature, a sweet experience, a gem.
Sierra Sagrada
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The Gold Winner of the International Chocolate Awards Colombia Competition 2021. Chocolate Sierra Sagrada was born from the idea of the biologist Marco Caraballo Pérez and the industrial microbiologist Andrea Díaz Ovalle, who in addition to being the founding partners of C & D CACAO SAS, the Colombian company that owns the brand, have been passionate about chocolate since they were children.
Sierra Sagrada's process begins with visiting cocoa farms and collection centers where the beans are processed. Once batches are verified under strict quality standards, direct purchase without any intermediaries is made from Arhuaco indigenous paying a fair price, generally above the competitive price offered by other buyers. The cocoa was obtained in a form of dried beans that were processed in accordance with the highest standards of chocolate-making. Later it is processed manually into pure dark chocolate bars with 64%, 72%, and 85% cocoa content. All bars have a very distinctive taste that reflects the differences in the original flavor of this mountainous massif. If you want to have an idea of how cocoa content can influence the taste of your chocolate, this collection is for you.
Diego's Chocolate
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“The soft, creamy, almost fudge-like texture and bold, fruity cacao flavors are the first things you notice once that initial bite hits your tongue…”
As Maya-Tz'utujil people, Diego continues a tradition of craft chocolate making that stretches back for thousands of years. Using a recipe learned from his grandmother and made only in small batches, Diego produces a chocolate bar unlike any that you’d likely find elsewhere.
As a sweetener, panela, or unrefined cane sugar is used in just the right amount, making this treat a sweet but without sacrificing the beautiful bitterness of the cacao. Panela, a traditional food in tropical/sub-tropical regions, is among the least-processed products from sugar cane available, retaining much of the vitamins and minerals which naturally occur in sugar cane.
Diego practices direct trade, buying from small-scale family farmers a short distance away. He believes in using his time-tested, artisanal methods for chocolate production and packaging. For example, all of his cacao is winnowed/shelled by hand. This is slow chocolate - it keeps his employees working and yields his desired result. They also hand-color all of their chocolate labels, making each one unique and further adding hours for his team.
A must try.
Ura Chocolates
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Many years ago, Luchi started her career in the pastry industry. In search of better flavor and improved quality for her products, she began researching cocoa, exploring the high and low jungle of Peru, visiting farms in different cocoa-producing areas. Luchi immersed herself in the world of chocolate, returning to the University's Faculty of Agronomy, to become a certified professional taster, and among other aspects specialising in the chemistry of cacao. She learned about the entire chocolate-making process, from cultivation to production.
This long journey gave her an immense appreciation for the rich native varieties of cacoa growing in Peruvian forests and ecological reserves, and instilled in her the understanding that only by paying a fair price to her producers, she could help preserve this genetic treasure. It was at that moment that Luchi decided to set up her own bean-to-bar production, and Ura Chocolates was born. Ura aims to share the wonderful experience of chocolate with those who might not easily visit a plantation or taste native cocoa from forests like those in Peru. Her chocolate transports you to each of these farms from the comfort of your home. Luchi invites you to fall in love, just as she did. We certainly did! Now, it's your turn...
Ruket Chocolate
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Marco Gruppioni is the artisan behind Ruket chocolate, created in a very small shop in a small town outside the town of Ferrara in Italy. His story as an artisan began by making gelato using a simple recipe: excellent ingredients and absolutely no additives. To this initial passion, in a short time, he added the one for chocolate, the most sublime art with an imperative principle: only from the bean to the final product. His bars have a beautiful diamond pattern called "bugnato" that is a small replica of the Diamanti Palace in Ferrara. Ruket can be reassumed in 2 words: artisanal and quality. It is a story embroidered slowly and carefully as it used to and that is reflected in all their products. It is a passion most of all for natural things.
Chocomotions
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Geneviève Leloup is a certified chocolate sommelier and educator who has been experimenting with cacao fruit pulp since 2020 in order to propose new tasting experiences in her chocolate workshops. Since then, she has been making some of the most creative cacao fruit pulp products on the market.
Vestri
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Vestri Chocolate is rooted in a family tradition that began over 40 years ago, initiated by the father of the current owner, Danielo Vestri. Initially focused on producing fine chocolates and Easter eggs, the Vestri family has since expanded their offerings. Danelo has committed to continuing this legacy by crafting artisanal products made with care and high-quality raw materials. To maintain the highest standards, he acquired Vista Alegre, a cocoa plantation (finca) in Santo Domingo, ensuring a direct source of premium cacao for their creations. Explore the exquisite selection of Vestri chocolate at Cocoa Store today and indulge in the rich flavors crafted with passion and expertise.
Milz Chocolat
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Milz Chocolat is made by hand, from the cocoa tree to the chocolate bar. They are a family business with a long history linked to the land, through livestock farming and the dairy industry. Their cocoa production journey began in 2019. After more than a year of learning and many tests, Milz offers fine chocolate, handcrafted with a few natural ingredients in small batches, using the best cocoa selected from their farm. They monitor every step, from responsible cultivation and harvesting to the proper fermentation and drying process to produce cocoa of excellent quality and flavor. The cocoa is then transported to their small factory in Sosúa, Puerto Plata, where it is converted into delicious chocolate bars and confections.
The Milz mission is to offer consumers Dominican chocolate with excellent flavor and presentation. Making chocolate is an art that they respect and admire for the beauty of the entire process it involves. It is not simply a product but an experience of pleasure and happiness when savoring and tasting it.
Orfeve Chocolate
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Orfeve Chocolate, founded by François-Xavier Mousin and Caroline Buechler, is a distinguished chocolate maker based in Geneva. Mastering every stage of chocolate production from bean to bar, Orfeve stands out among luxury Swiss chocolate brands. The brand sources its fine cacao and all raw materials from the noblest terroirs worldwide, adhering to sustainable development principles that respect both people and the natural environment. Orfeve produces 100% single-origin bars to showcase the rarest and most precious cacao varieties and harvests. True to ancient practices, their artisanal production methods are gentle, preserving the nobility of the cacao's origin. The result is Geneva Swiss chocolate characterized by its purity and authenticity, making it a remarkable choice for chocolate enthusiasts.
Lydgate Farms
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Lydgate Chocolate is crafted by Will Lydgate, the owner of Lydgate Farms, which has deep roots in Hawaiian history. As the great-great-grandchild of William Ludgate, who arrived in Hawaii in the 1860s, Will continues a legacy of agricultural excellence on their 46-acre farm located above Kapa’a, nestled between Sleeping Giant and Mt. Wai’ale’ale. Lydgate Farms is situated in an ahupua’a (land division) named Olohena, renowned for its rolling hills and the numerous springs and rivers that contribute to the valley's fertility. Often referred to as the Garden Island, Kaua’i boasts the oldest and most developed soils among the Hawaiian Islands, providing ideal growing conditions for high-quality cacao. At Lydgate Farms, the commitment to sustainable farming and quality chocolate production shines through in every bar. Experience the unique flavors of Lydgate Chocolate, where each creation reflects the rich heritage and natural beauty of Kaua’i. Explore our selection at Cocoa Store today!
Krak
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A haven of artisanal chocolate crafted with passion and precision. At the heart of their story is Mark Schimmel, an esteemed pastry chef whose love for chocolate led him to pursue the art of chocolate making. Mark's journey began in the prestigious three-star Michelin kitchens, and as he ascended to become the head pastry chef in a two-star Michelin restaurant in The Netherlands, his fascination with chocolate deepened.
Puchero Chocolate
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Paloma and Marco started as coffee roasters after living in London, traveling, and meeting many interesting people along the way. They settled in Hornillo de Eresma (Valladolid) and became quickly one of the best coffee roasters in the country. But the story doesn’t end there. Three years later, chocolate came into their lives and we are so happy it happened! Inspired by the infinite nuances of cacao from around the world, Puchero started to roast beans that have been harvested and dried on the farm by small-scale producers to make bars of craft chocolate that are truly exquisite.
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Cacaoteca : Dominican Chocolate Brand
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In 2014, while working for UNESCO in Paris, Coral got to taste delicious chocolate. When she asked where it was from, she was astonished to discover that it was from her own country, the Dominican Republic. She realized that although Dominican cacao is considered by many the best in the world, something was missing: exceptional chocolate made from Dominican beans in the Dominican Republic, distributed locally for the Dominicans to enjoy.
She and her Canadian husband Edouard decided to learn everything they could about chocolate in France, before moving to Santo Domingo. Their ambition was to promote the fruits of the local agriculture and their potential markets, and educate the public about the Dominican “terroir” and “savoir-faire”. After many tests and trials, Cacaoteca was created in July 2016.
She and her Canadian husband Edouard decided to learn everything they could about chocolate in France, before moving to Santo Domingo. Their ambition was to promote the fruits of the local agriculture and their potential markets, and educate the public about the Dominican “terroir” and “savoir-faire”. After many tests and trials, Cacaoteca was created in July 2016.
Valley Isle Chocolate
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Valley Isle Chocolate is a family business that began in their home kitchen. After years of friendship and living apart, the founders followed their dream of living on Maui to enjoy the island's natural beauty while working with plants and food. They started experimenting with small batches of chocolate, driven by hard work and a commitment to using fine ingredients. Today, Valley Isle Chocolate is dedicated to sourcing new and exciting cacao origins, continually expanding their offerings. They are also planting an orchard in Hana, further connecting their craft to the rich agricultural landscape of the island. We invite you to experience the unique flavors of Valley Isle Chocolate, crafted with passion and care. Enjoy these exquisite chocolates that reflect the essence of Maui and its vibrant chocolate valley. Mahalo Nui Loa!
Guido Castagna
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Each Guido Castagna creation embodies the skillful craftsmanship of chocolate, infused with the passion and creativity that define their work. Whether you prefer dark, milk, gianduja made with IGP Piedmont hazelnuts, or white chocolate, every piece is meticulously designed and crafted using the Guido Castagna Natural Method. This approach ensures that each chocolate not only delights the palate but also highlights the natural flavors of high-quality ingredients. Experience the artistry behind Guido Castagna chocolates and treat yourself to a selection that celebrates both tradition and innovation. Explore our collection of Guido Castagna chocolates at Cocoa Store today! Indulge in these exquisite creations that reflect a commitment to excellence in every bite.
Castronovo Chocolate
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Denise Castronovo is one out of the few female chocolate makers in America. Her passion for ecology began with professor, Eugene Odum (“the father of modern ecology”), and a trip to Costa Rica. For her, saving the rainforest depended on creating a sustainable economy which led her to make sustainable American Craft chocolate under the brand Castronovo Chocolate. From scouting out rare and heirloom cacao beans, manufacturing, packaging, marketing, HR and sales, she’s got her hands in every step of the process. Castronovo sources the cacao beans and contributes to providing an income for indigenous people who live off of the rainforest. The prestigious awards she has received, including 7 World Final International Chocolate Awards, and 8 Academy of Chocolate Awards from London are just the result of her lifelong commitment to both chocolate making and environmental sustainability through Castronovo Chocolate.
Soma Chocolate
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Soma Chocolate began in 2003 when David Castellan and Cynthia Leung set out with one concept: to find new ways to create and enjoy chocolate. Their journey started in a small corner of a former whisky distillery, where they produced their first batches of chocolate.In this unique space, they roasted and winnowed cacao beans, refined and conched their own chocolate, spun gelato, baked cookies, crafted hot chocolates, and created a delightful line of truffles. During the day, a small retail portion would fold out to welcome customers, transforming back at night. It was here that they built a community of chocolate lovers eager to explore exceptional flavors. Today, Soma offers a range of artisanal chocolates, each reflecting their commitment to quality and innovation. From the rich Soma Bejofo 70% from Madagascar to the unique Soma Roasted White Chocolate, there's something for every palate. Experience the artistry behind Soma Chocolate at Cocoa Store!
Kad Kokoa Chocolate
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Kad Kokoa journey started with Khun Ta Nuttaya & Khun Ton Paniti Junhasavasdikul, law consultants then, working hard to retire at a young age and live in the countryside. Passionate travelers, they drove through almost all provinces in Thailand before finding their hidden gem: Chiangmai. While waiting for their dream retirement plan to come true, they decided to invest in the development of their newly acquired land, following the advice of locals to cocoa trees as it was supposedly blending well with the other plants. Little did they know that this decision would be the first page of a beautiful journey and life chapter!
Domori
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Domori was founded by the creative mind and passion for nature, gastronomy and cocoa of Gianluca Franzoni. In 1993, after finishing his studies in Business and Economics, Gianluca arrived in Venezuela, where he fell in love with the magic of cocoa, deciding to develop a business model to reposition fine cocoa on the market.
Since the outset, Domori has fought to protect these fine varieties of cacao, their natural habitat, and the farmers who work there.
Domori's unique and great insight has allowed it to save the finest variety of cacao in the world from extinction, preserving the original aromas and making them accessible to chocolate enthusiasts all over the world. A brave choice, because these are the most delicate, rare, and lowest-yield varieties. Aromatic cacao, also known as fine cacao or cocoa, makes up just 10% of the global harvest, whereas Criollo cacao, the rarest variety of all, makes up just over 0.01%. This courageous choice not only allows Domori to produce a kind of chocolate with a wide range of fragrant aromas, but also to respect and conserve biodiversity.
20/20 Chocolates
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The cacao belt of our planet is 20 degrees north and 20 degrees south of the equator. This is the only zone in the world where cacao can grow. Founded by the Esteves family in Carabobo, Venezuela, the idea dates back to 2010 but did not materialize until 2017, when 20/20 started crafting artisanal bars in their house. In 2019, they decided to move to a proper facility that was equipped with all the necessary machinery to ensure the quality of the bars. The designs that are displayed in their packaging are made by Maaku, a true chocolate lover and part of the Esteves family (mother of the founder). 20/20 focuses on charing the origins of their beautiful country and its high-quality genetics. Using cacao from their own farms and from some local producers, they craft plain bars and some inclusions that represent very local elements of the folklore. 20/20 are tree-to-bar makers in the Mantuano and Yaracuy origins. Some of the inclusion bars include mango verde with salt, Trinidad scorpion chili, chicha & canela, Amazonian copoazu, among many others. 20/20 is proud to announce that, in the past year, they have planted over 60,000 trees in their farms, including Hacienda Luna Clara & La Cocorota. Their goal is to keep growing and provide chocolate fans with the best quality bars made with sustainable Venezuelan cacao.
Goodnow Farms
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Goodnow Farms Chocolates: “Why single-origin?” and the answer is simple – much like coffee, different cacao beans have different flavors. Tom and Monica spent a lot of time on farms throughout Latin America searching for the most flavorful beans, and by dealing directly with farmers they were able to ensure that they’re fairly compensated for their cacao, and also that the farming practices they’re using are sustainable. Goodnow Farms bars are made in a 225 year old farm in Sudbury, Massachusetts. You have to try to believe.
Bonnat
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The Bonnat family have shared their passion for chocolate since 1884. Son, grandson, and great-grandson of chocolatiers and confectioners, Stéphane Bonnat is one of two or three professionals in the world to link the complete mastery of his profession to the origin and quality of cocoa beans. A traveler at heart, he visited his first plantation at the age of 17 and learned all there is to know about cocoa farming from South-American farmers. A chocolatier and confectioner by profession, Stéphane trained with the best across Europe, but he also learned unique techniques and the secrets of great chocolate by working with his father Raymond in the family laboratory.
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Christopher Elbow
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After Christopher Elbow moved to Paris to help acclaimed chef Jean Joho open the Eiffel Tower Restaurant, he returned to Kansas City the following year and briefly resumed his role at Shiraz before accepting the pastry position at the American Restaurant. It was there he perfected his chocolate-making skills. He offered his creations to local markets, and, when demand swelled, he started his own company. "And when I started working with chocolates, I fell in love with it," he said.
Michel Cluizel
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Michel Cluizel is a renowned French chocolate manufacturer established in 1948. For three generations, the Cluizel family has thrived amidst the rich aromas of French chocolate in Damville, Normandy. With the expertise of skilled confectioners and chocolate makers, they uphold a tradition of excellence that defines their craft. Michel Cluizel has developed direct relationships with cocoa planters to ensure a genuine and natural taste in every bite. The family’s commitment to quality is evident in their meticulous fermentation techniques, which occur at the planter's premises to maintain freshness. Once harvested, the cocoa beans are carefully packed and shipped to the Cluizel manufacturing facility in Normandy. At this facility, a slow roasting process transforms the beans into exquisite French chocolate. Each bar features 100% natural decorations, often handmade, showcasing the artistry behind every creation. Experience the rich flavors and exceptional quality of Michel Cluizel chocolate by exploring our curated selection at Cocoa Store today! Indulge in a taste that embodies tradition and craftsmanship—perfect for gifting or treating yourself!
Argencove Chocolate
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As a group of friends fascinated with great food, Argencove chocolate owners became entranced with luxury chocolate several years ago driving us to learn what makes great chocolate. This led to 3 Australian families embarking on a journey of taste that evolved into a Central American odyssey. They studied and traveled. They observed different cocoa orchards and fermentation systems in different farms and countries and conversed at length with industry leaders. They examined, queried, tested, and tasted and felt that an agroforestry system from tree to bar complemented our approach to cacao and chocolate. Through visiting 20 countries they made Nicaragua their new home due to the fertility of the country and climate and the welcoming local people. Argencove is committed to continually striving to develop world-class taste to achieve culinary joy. They accomplish this by investigating what influences great taste in chocolate and adopting our findings in an environmentally sustainable way.
Dandelion Chocolate
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Todd Masonis and Cameron Ring are lifelong chocolate fans, but their journey into artisan chocolate took a detour in 2002 when they co-founded the social networking site Plaxo. It was only a matter of time before they started a chocolate factory, and true to form, they opened their workshop in San Francisco’s Mission District in 2010. Their factory and café on Valencia Street is now a popular destination for locals and chocolate lovers from around the world. Dandelion Chocolate features a core range of bars that all utilize the same 70% recipe with just two ingredients—cocoa beans and cane sugar. The only difference lies in the cocoa beans themselves. By keeping the core recipe consistent, Dandelion focuses on highlighting the subtle differences in flavor between origins. Each bar reflects the unique characteristics of the cacao, making every bite a delightful exploration of taste.
At Cocoa Store, you can purchase Dandelion Chocolate and indulge in these exquisite artisan creations crafted with care and passion.
Original Beans Chocolates
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Original Beans founder Philipp Kauffmann represents the 7th generation in a family of recognized nature explorers and conservationists who coined the term “sustainability”. One of them advised already in 1795 to preserve nature in such a way that future generations can experience her as we do today. Philipp gave up his job at the United Nations in New York to grow Original Beans as a leader brand for a world in which we regenerate what we consume.
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Jangala
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Julio is the visionary founder of JANGALA (Cacao & Selva). A passionate direct collaborator with farming communities in various regions of Chiapas, Oaxaca, and Tabasco since 2017, Julio holds a degree in biology from the Faculty of Sciences at the National Autonomous University of Mexico. From an early age, he demonstrated his interest and commitment to nature conservation. This dedication led him to earn a Master’s degree in Natural Resource Management and Rural Development, focusing on developing post-harvest processes with cacao-farming families in southern Mexico to improve fermentation and enhance the value of cacao.Julio is an authentic expert in cacao and chocolate. He trained as a Cacao-Chocolate Grader at the Fine Cacao and Chocolate Institute of Harvard University (FCCI). His knowledge and passion for the industry are evident in his work, spanning from the design of agroforestry systems to transforming cacao into delicious chocolate.It is his deep fascination with preserving the history and richness of cacao flavors that drives Julio to delve into the complexity of this remarkable fruit. His focus and dedication have been instrumental in establishing JANGALA as a benchmark in the origin cacao industry.
Eigen
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Kevin and Stephen’s lifetime love of food - and sweets - led them to experiment with making bean-to-bar chocolate, leading to the fudgy, aroma-filled chocolate workshop we have today.
Kevin’s background as a polymer chemist and passion for trying to make anything at least once illuminated his path to becoming a chocolate maker. Chocolate-making is very scientific - you must recognize the relationship between roasting temperature vs. flavor development and understand how the ingredients interact with one another. With his technical knowledge and everyday learnings, he dives headfirst into the new flavor creations we conjure up every month.
As a zoologist and avid permaculturist, Stephen’s interest in becoming a chocolate maker grew from understanding the negative impacts commodity agriculture imposes on the planet and communities around the world. We discovered an alternative path to make chocolate, one that benefits Nature and people. Craft chocolate is better for the Earth, is better for the farmers growing it and it not only tastes better, its better for you. There’s a need for more chocolate makers to purchase this regenerative cacao to make it financially stable for producers. These reasons helped Stephen decide this was something worth pursuing.
