Amedei | Domori | Dick and Taylor | Cacoa

Orfeve

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Puchero

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Paloma and Marco started as coffee roasters after living in London, traveling and meeting many interesting people along the way. The 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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Ruket

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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 "a 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.

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Soma

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The year was 2003 and David Castellan and Cynthia Leung had one concept: finding new ways to create and enjoy chocolate.

The first batches of chocolate were produced in tiny corner of a former whisky distillery. They started off roasting and winnowing cacao beans, refining and conching their own chocolate, spinning gelato, baking cookies, making hot chocolates, and producing a line of truffles. (whew!) A small retail portion would fold out during the day, and like a transformer, fold back in at night. It was here that they started meeting a community of very interesting folks with a healthy appetite for great chocolate.

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Castronovo

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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. 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.

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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.

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Kad Kokoa

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Kad Kokoa journey started with Khun Ta Nuttaya & Khun Ton Paniti Junhasavasdikul, law consultants by then, working hard to retire at 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 from their dreamt retirement plan to come true, they decided to invest in the development of their newly acquired land, following the advices of locals to cocoa trees as it was supposedly blending well with the other plants. Little did they knew that this decision would be the first page of a beautiful journey and life chapter!

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Goodnow Farms

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“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.

All of their bars are made in a 225 year old farm in Sudbury, Massachusetts.

You have to try to believe.

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Original Beans

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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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Ritual

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Ritual Chocolate produces small batch, bean-to-bar chocolate using classic European methods and premium cacao from select sources. Founded in 2010 by Robbie Stout and Anna Davies, their mission is to produce exceptional quality chocolate while celebrating the complexity of the cacao bean.

Their small factory is in Park City, Utah sources some of the highest quality cacao in the world to make their chocolate. Their chocolate is an authentic expression of the flavor unique to each origin. We welcome you to take the time to taste the unique and balanced flavor of these chocolate bars, just as they have taken the time to create it.

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Svenska Kakao

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Svenska Kakao proudly craft bean to bar chocolate in an old Swedish schoolhouse turned chocolate factory. Fredrik and Ulrika join the list of chocolate couples we represent in our store who are devoted to making and extraordinary chocolate that showcases all the fantastic flavors that can be found in cacao worldwide.

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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.

We are proud to share his delicious creations with you.

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Fruition

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Launched in 2011 by chocolate-maker and chocolatier Bryan Graham with his wife and business partner Dahlia Graham, Fruition is a bean-to-bar chocolate and confectionery company that has been recognized with the highest accolades at competitions and from chocolate experts and pastry chefs

worldwide. Fruition fosters close relationships with cacao-sourcing entities that practice direct trade with small farms and farmer cooperatives throughout Peru, Ecuador, The Dominican Republic, Costa Rica, and Bolivia and handcrafts every confection and bar of chocolate in their Shokan, NY workshop.

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Michel Cluizel

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Argencove

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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.

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Guido Castagna

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Mater

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Mater x SIMPLi is a beautiful collaboration that aims to develop a collection of craft chocolate using Peruvian Chuncho cacao - a highly esteemed variety native to the Cusco region. Chuncho is known as one of the highest-quality varieties of cacao in the world, and recent genetic evidence suggests it is the first origin of all fine cacao varieties worldwide.

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Dick Taylor

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Adam Dick & Dustin Taylor started out by making furniture. It was quite a change starting to make chocolate from scratch but it had many similarities to what they did before: starting from the raw ingredients, find the best and transform them in their small factory in Eureka, California, in delicious chocolate. The entire process takes approximately three weeks to complete but allows them to make some of the finest chocolate possible. They use organic cacao and organic cane sugar in their chocolate. By not cutting corners or taking shortcuts in their process they are able to leave out vanilla, additional cocoa butter or other emulsifiers, in hopes of capturing and highlighting the subtle flavor nuances in the cacao they source from around the world.

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Dandelion

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Todd Masonis & 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 & café on Valencia Street is now a popular destination for locals and chocolate lovers from around the world. Their core range of bars all features exactly the same 70% recipe, with just two ingredients – cocoa beans and cane sugar. The only thing that’s different is the cocoa beans themselves. By keeping the core recipe the same, Dandelion’s focus on the subtle differences in flavor between origins.

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Marou

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Vincent Mourou left a successful advertising career in San Francisco to find himself in Vietnam. Instead, he found Samuel Maruta, a recovering banker living in Saigon with his wife and two kids. During a camping trip in the jungle in 2010, they quickly decided to make a break for it.

After googling “cacao plantation” Sam and Vincent set course for a farm in Ba Ria Province with no address. On the ferry ride back to Saigon, they vowed to start a company called Marou Faiseurs de Chocolat. Armed with nothing but a blender, an oven, and cake tins—they got to work in Sam’s kitchen.

Today Marou makes chocolate bars on the edge of the city Sam and Vincent call home.

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Cacaoteca

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Orfeve

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Puchero

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Ruket

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Soma

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Castronovo

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Diego's Chocolate

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Kad Kokoa

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Goodnow Farms

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Original Beans

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Ritual

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Svenska Kakao

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Bonnat

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Christopher Elbow

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Fruition

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Michel Cluizel

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Argencove

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Sierra Sagrada

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Guido Castagna

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Mater

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Dick Taylor

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Dandelion

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Marou

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Cacaoteca

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