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Sierra Sagrada

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

“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

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...


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.



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.


The Vestri family started its business over 40 years ago thanks to the father of the current holder Danielo Vestri who was devoted mainly to the production of fine chocolates and Easter eggs.

Danielo, has decided to carry on the tradition by offering handicrafts, made with care and with carefully selected raw materials. Over time, to ensure the highest quality standards, he purchased Vista Alegre, a cocoa plantation (finca) in Santo Domingo.


Milz Chocolat

Milz Chocolat is made by hand, from the cocoa tree to the chocolate bar. They are a family business that has a long history linked to the land, through livestock farming and also in 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 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, to be converted into delicious chocolate bars and confections.

The Milz mission is to offer the consumer Dominican chocolate with excellent flavor and presentation. Making chocolate is an art which 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.



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.


Founded by François-Xavier Mousin and Caroline Buechler, ORFÈVE
is a chocolate maker based in Geneva, mastering every stage of chocolate production, from bean to bar.
ORFÈVE sources its fine cacao and all of its raw materials from the noblest terroirs in the world, according to the principles of sustainable development with regard to people as well as the natural environment.
ORFÈVE produces 100% single-origin bars in order to highlight the rarest and most precious cacao varieties and harvests.
True to ancient practices, the production methods are all artisanal and gentle in order to maintain the nobility of the origin of the cacao they source.
The result is Swiss chocolate distinguished by its purity and authenticity.

20/20 Chocolates

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. 


Lydgate Farms

Will Lydgate, owner of Lydgate Farm, is the great-great-grandchildren of William Ludgate who arrived in Hawaii as a young man in the 1860s (the last name was changed over the years). Their 46-acre farm sits above the town of Kapa’a, between Sleeping Giant and Mt. Wai’ale’ale. Lydgate Farms is in an ahupua’a (land division) named Olohena, known for its rolling hills and the numerous springs and rivers that make this valley fertile for growing. Often called the Garden Island, Kaua’i is the oldest of the Hawaiian Islands and, as a result, has the most developed soils and fertile growing conditions. 



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.


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.

Valley Isle Chocolate

Valley Isle Chocolate is a family business that they started in their home kitchen. After long years of friendship and living and working apart, the group followed a dream of living on Maui to enjoy the natural beauty of the island and work with plants and food. They began experimenting with small batches of chocolate made simply by hard work and fine ingredients. They are currently sourcing new and exciting cacao origins and planting an orchard in Hana. We hope you love Valley Isle Chocolate as much as we do. Mahalo Nui Loa!

Guido Castagna

Each Guido Castagna creation brings with it all the skillful craftsmanship of chocolate and the passion and creativity that they dedicate to their work every day. Whether it's dark, milk, gianduja, with IGP Piedmont hazelnuts, or white, each of their creations have been designed and created following the Guido Castagna Natural Method.


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.


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.


Kad Kokoa

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!


Goodnow Farms

“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.




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.


Original Beans

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.

Svenska Kakao

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.


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.

Christopher Elbow

 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.


Michel Cluizel

Michel Cluizel, a French Chocolate manufacturer since 1948. For three generations, the Cluizel family has evolved amidst the rich aromas of French chocolate. With the help of their skilled confectioners, and chocolate makers, the family carries on with their tradition, where everything started: in Damville, Normandy. 

Chocolate maker, Cluizel, developed a direct, sustainable relationship with cocoa planters for a genuine, natural taste. This is what the self demanding French chocolaterie always strives for. To achieve this, cocoa beans are fermented according to a skillfully controlled technique, at the planter's premises. It's then meticulously packed, maintaining freshness, and shipped to the Cluizel manufacturing facility in Damville, Normandy. There, the slow roasting process of transforming beans into exquisite French chocolate begins, including its 100% natural decorations which are often handmade.



As a group of friends fascinated with great food, Argencove 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.



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.


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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