View our chocolate makers on an interactive map
Ara Chocolat, founded by a Venezuelan couple, Andrés and Sabrina, is a micro batch Parisian chocolate shop and bean-to-bar chocolate maker.
Behind Aroko are Dubraska and Johonny, a young Venezuelan couple who craft award winning bean-to-bar chocolate in Italy, using Venezuelan cacao.
Aruntam Sensory Chocolate of Milan, Italy
Belvie Chocolate – Ho Chi Minh city, Vietnam
Cacao Experience – Etienne, Romain and Sara in Strasbourg
Cacaosuyo is a “tree to bar” maker, crafting their chocolate in Lima, Peru using only Peruvian cocoa.
Chocolarder was started by pastry chef Mike Longman and the chocolate is made bean to bar in Falmouth in Cornwall.
Cocoa Retreat – Bean to bar micro-batch single origin craft chocolate made from the world’s best cacao in Penshurst, Kent.
Definite Chocolate – Santo Domingo, Dominican Republic
Dick Taylor Craft Chocolate – Former Boat Makers Adam Dick and Dustin Taylor crafting chocolate in a micro factory in Eureka, California.
Exe Chocolate, made in micro-batches in a tiny home chocolate factory in Exeter, United Kingdom
Firetree – Peterborough, United Kingdom
Fjåk Chocolate, made in Eidfjord in Norway, combines fine cacao from all over the world with traditional Nordic ingredients and flavours.
Friis-Holm – Roskilde, Denmark
Fruition Chocolate Works craft their chocolate from bean to bar in the Catskill Mountains of New York
Fu Wan – Donggang Township, Taiwan
Heinde & Verre – Rotterdam, The Netherlands
Hummingbird Chocolate – Almonte, ON, Canada
Jasper + Myrtle
Karuna
Kasama Chocolate – Vancouver, BC, Canada
Krak Chocolade
LetterPress chocolate of Los Angeles are David and Corey Menkes
London Chocolate’s bean-to-bar factory sits beneath its boutique shop in London’s exclusive Connaught Village
Vegan chocolate handcrafted from bean-to-bar by Luisa at her chocolate makery in Nottingham.
Mānoa craft bean-to-bar chocolate on the Hawaiian Island of O’ahu. Cocoa beans are sourced from Hawai’i and around the world.
Marou – Ho Chi Minh city, Vietnam
Mayoy are a Venezuelan origin Bean to Bar chocolate-maker based in London working directly with cocoa farmers, cocoa associations and small cocoa producers.
Menakao, one of the few African craft chocolate makers on the market, turning cocoa beans into chocolate directly in Madagascar
Meybol Cacao
Mission Chocolate, based in São Paulo, Brazil make their chocolate at source using ingredients that are native to the Americas.
NearyNógs Stoneground Chocolate are Northern Ireland’s first bean to bar, craft chocolate makers, nestled between the Mourne Mountains and the Irish sea.
PERÚ PURO are tropical biologists Dr. Arno Wielgoss and Dr. Frauke Fischer, who trade directly with their partner co-operative in Peru.
Pieni Suklaatehdas // The Little Chocolate Factory Porvoo – Porvoo, Finland
Qantu chocolate, based in Montreal, Canada, manufactures chocolate from bean to bar using directly traded native Peruvian cocoa.
Penryn, Cornwall based Rio Nuevo chocolate trade directly with cocoa farmers in Ecuador.
Anna Seear and Robbie Stout started Ritual in 2010 in the Rocky Mountains of Colorado
Shoukâ chocolate makers and coffee roasters, Housed in a former restaurant and bar in Chamonix Mont-Blanc, France
Sirene – Victoria, BC, Canada
Sisters A. Chocolate are Olena and Oleksandra, sisters from Lutsk in western Ukraine.
Iris and Bob at Solkiki have more than 140 recognised International Awards for their bean-to-bar, organic chocolate, made in Dorset
SOMA chocolate maker of Toronto was founded by David Castellan and Cynthia Leung, who are committed to finding new ways to create and enjoy chocolate.
Founded in 2018 by Fredrik Martinsson in Kållered, Sweden, Standout Chocolate is a leader in the Scandinavian chocolate renaissance.
Storm & Bille – Chocolate hand crafted in Gothenburg by Kristin Bille and Johan Storm. Free from milk, nuts, gluten and soy.
Stranger craft chocolate are Ruslan and Tatiana of Poltava, central Ukraine.
Liverpool based TABLE Chocolate are Remy, a Dutch graphic designer who worked his way up from pot washer to head pastry chef, and Andrea an Argentinian translator and copy-editor with a background in marketing and advertising.
Vigdis Rosenkilde is based in Norway and spends three months a year in Peru, where her chocolate is made. She is involved in all stages that affect the taste of her chocolate, from cocoa plantations to the chocolate factory.