- Great Taste Award - 2014 1 star
- Great Taste Award - 2015 3 stars
- Great Taste Award - 2016 3 stars - selected among the 50 Best Foods
- Great Taste Award - 2017 3 stars - selected among the 50 Best Foods
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Located in the Sambirano Valley, near Ambanja, in the North-West of Madagascar, Bertil Åkesson's estate spreads over about 2000 ha. Since 1920, world-famous aromatic cocoa and spices are produced there and today most of the top chefs and chocolate makers around the world use cocoa from this estate. Besides 300 tons of Trinitario cocoa produced every year, a very limited quantity of Criollo beans - 2 tons per year - is harvested separately to make this chocolate. It has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavour notes that evoke citrus and red berries. - To Chocolate Naive, the Equator collection concept is to use ingredients that come from a single ecosystem. Because an ecosystem's minerals, water, soil give life to its plants, the elements that thrive together inherently taste good together. Every chocolate bar from this collection is solely composed of ingredients grown the area on region of the earth surrounding the equator with bright and intense flavors symbiotically blended into the house made tropical chocolate. 'Inhale so you can sense the aromas of exotic flowers and plants. Taste. Let the flavors of the jungle help you to understand.' This series consists of 6 bars: Spices, Incan Berry, Super Dark, Tahini, Peanut Butter and Orange Liquorice. The story of the Peanut Butter bar goes as follows. This peanut butter chocolate is made by the devil himself. The chocolate is mixed with the devil's horn and is so tempting that the recipe was included in the list of the biggest sins in the world. For almost four days, the peanut butter is churned and whipped by virgins and on the fifth day Lucifer joins the chocolate making process. The divine tears of virgin girls are mixed together with the flames of inferno and from this act of deflowering the peanut butter chocolate bar is born. So damn good... . Domantas Uzpalis, chocolatier at Chocolate Naive. Ingredients: organic cacao butter, organic sugar, organic cacao, grass-fed milk powder, organic peanuts, sea salt. BB: 2025-12-14
- Adam Dick and Dustin Taylor are co-owners of Dick Taylor Chocolate. The fleur de sel chocolate bar is made using the award winning two ingredient 73% Northerner Blend Chocolate; a blend of Brazilian and Madagascan cacao sweetened with Brazilian cane sugar. Their has been added a sprinkling of hand-harvested Guatemalan sea salt from Bitterman Salt Co. for a subtle and delicate finish. Using the finest cacao, and a modern take on traditional European technique, Dick Taylor Chocolate is able to fully realize the potential of the beans they source. All of their chocolate is carefully crafted from the bean in their small factory in Eureka, Northern California.
- Great Taste Awards: 2 stars 2018
- Academy of Chocolate: Bronze Winner 2018
- Adam Dick and Dustin Taylor are the co-founders of Dick Taylor Craft Chocolate. Beginning with the highest quality cacao from Belize, Adam and Dick set out to create a chocolate bar unlike anything else. They began by aging cocoa nibs in Straight Bourbon Whiskey barrels. Once fully aged they use these delicious nibs to create a 70% Dark Chocolate bar adding only cocoa butter and cane sugar. The resulting bar is amazingly robust and complex with pronounced oak and bourbon flavors. A true one of a kind tasting experience. Using the finest cacao, and a modern take on traditional European technique, Dick Taylor Chocolate is able to fully realize the potential of the beans they source. All of their chocolate is carefully crafted from the bean in their small factory in Eureka, Northern California. Ingredients: organic cacao, organic cane sugar, organic cocoa butter, Bourbon Whiskey BB: 2024-09-15 with lot number
- Locally churned Ronnybrook Farm Dairy browned butter lends deep caramel flavors to their interpretation of a classic milk chocolate. Handcrafted from Oko-Caribe Dominican Cacao. Ingredients: cane sugar*, cocoa butter*, cocoa beans*, nonfat milk powder, butter, whole milk powder, vanilla bean *organic origin BB: 2026-06 with lot number
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One of Fruition Chocolate Works close friends has spent years combating narco trafficking in Tumaco, Colombia, and updating them on his work. So when they had the opportunity to begin sourcing beans from this area in 2018, they were all pretty excited — especially because these are some of their most delicious, balanced cocoa beans. The farmers make all the difference. For example, Blanca Vivera, a second-generation farmer, grows cacao amid other fruit trees like plantains, and in her free time, she makes chocolate with her own beans from scratch. Blanca and 585 other farmers (and 309 other female farmers) belonging to four cacao cooperatives work with local organization Cacao de Colombia, which buys wet beans from each and then ferments and dries them itself at a central fermentary. Uncommon then finds a home for these beans with chocolate makers looking to pay higher prices for higher-quality beans. These great flavors and consequently higher prices mean that farmers now earn 70 percent more income from cacao than when they were selling dried beans through the commodity market, offering a sustainable alternative to the coca and narco world. Tasting notes: whisky, tobacco, cacao Ingredients: cocoa beans, organic cane sugar BB: 2026-10 with lot number - These special beans from the Sambirano Valley in Madagascar boast a big flavor: bright, acidic fruit like dried cherry and cranberries, guaranteed to surprise you. The intensity comes from the volcanic soil on Bertil Åkesson’s private plantation, called Bejofo Estate, and has become a signature among craft chocolate makers. In the 1970s, Bertil’s family moved to Madagascar from Sweden and purchased several spice plantations, one of which had quite a few untended cacao trees. Since then that 2,300 hectare farm has become the mainstay of Bertil’s operation. The beans are fermented in wooden boxes for six days, then dried in the sun on raised beds and concrete patios. Bertil’s beans have become a hallmark of the bean-to-bar chocolate movement, with almost every maker creating their own version. But Fruition Chocolate Works launched theirs later than most. Every time they’d see Bertil, whom they’ve known since 2013, he’d nudge Bryan. “When are you going to make chocolate with my beans?” Bryan would reply, “I want to do them justice!” Finally, five years after meeting Bertil and tasting his beans, Bryan felt happy with his results. In 2018 they launched their single-origin Madagascar bar and have been delighted by its nuanced fruitiness — a big contrast from many of the roastier, earthier beans they work with that makes it extra special. Ingredients: organic cocoa beans, organic cane sugar BB: 2025-02 with lot number
- The main mission for the Peruvian founders of Maraná, Zulema and Giuseppe is to introduce the world to some of Peru's best cocoa beans. The 100% bar is made with cocoa beans from the Cusco region. In addition, they aim to improve the position of the cooperatives and the farmers and thereby increase the quality of the beans they produce. With their distinctive packaging, Maraná has endeavored to represent the cultural identity and heritage of their country. The packaging for Maraná's Cusco collection is inspired by Sarhua's painted shelves. This was a form of folk art from the Peruvian Andes that the families used to pass on stories about their ancestors to their descendants. Taste notes: rich notes of sweet raisins and molasses with a subtle bourbon-like finish. This bar has a smooth, rather silky texture that perfectly matches its rich, bold overtones. Ingredients: organic cacao mass BB: 2026-01-29
- A sturdy and fruity chocolate made from fine cocoa. Specially selected cocoa from small farms from Bà Rįa province. Probably the most extraordinary chocolate of Marou. All chocolates at Marou are made of exclusively high quality small-scale Vietnamese ingredients in the production premises of Marou in Saïgon. Ingredients: cocoa beans, cane sugar, cocoa butter BB: 2026-01-22 with lot number
- A sturdy and fruity chocolate made from fine cocoa. Specially selected cocoa from small farms from Bà Rįa province. Probably the most extraordinary chocolate of Marou. All chocolates at Marou are made of exclusively high quality small-scale Vietnamese ingredients in the production premises of Marou in Saïgon. Ingredients: cocoa beans, cane sugar, cocoa butter BB: 2026-01-17 with lot number
- An intense and balanced chocolate from the Bên Tre province in the Mekong Delta, where the cocoa grows under the coconut trees. All chocolates from Marou are made of exclusively high quality Vietnamese ingredients in the production location of Marou in Saïgon. Ingredients: cocoa beans, cane sugar, cocoa butter BB: 2025-07-14 with lot number
- An intense and balanced chocolate from the Bên Tre province in the Mekong Delta, where the cocoa grows under the coconut trees. All chocolates from Marou are made of exclusively high quality Vietnamese ingredients in the production location of Marou in Saïgon. Ingredients: cocoa beans, cane sugar, cocoa butter BB: 2026-01-17 with lot number
- This cacao thrives at the foot of lush forested hills in Vietnam's central highlands. Lâm Dông Province's cool mountains yield a mild chocolate, but look alive for traces of prune, raisin and espresso. Ingredients: cocoa beans, cane sugar, cacao butter BB: 2026-01-15 with lot number
- This cacao thrives at the foot of lush forested hills in Vietnam's central highlands. Lâm Dông Province's cool mountains yield a mild chocolate, but look alive for traces of prune, raisin and espresso. Ingredients: cocoa beans, cane sugar, cocoa butter BB: 2026-01-17 with lot number
- This chocolate is high in spice, tobacco and nutty flavours and showcases Marou’s dedication to exceptional design as recognised by London’s Wallpaper* magazine. Ingredients: cocoa beans, cane sugar, cocoa butter BB: 2025-07-17
- The Forager collection is a madly experimental and multilayered. At first, Chocolate Naive deconstruct all ingredients and then combine them back to form one of a kind chocolate bars with ‘patented’ flavours. With this collection they have created new way of introducing flavours into the chocolate by using locally sourced and intense ingredients refined into a chocolate bar for them to naturally extend the complex chemical flavour composition of cacao. This series consists of 3 bars: Ambrosia, Porcini and Kefir. The story of the Porcini bar goes as follows. Porcini chocolate is one of Domantas Uzpalis, chocolatier at Naive, patented flavour combinations, invented by pure accident. It is an embodiment of the Naive Forager collection and it is never viewed with indifference. He collect the wild porcini mushrooms and combine them with velvety chocolate using a specially engineered method. Why not take a little forage yourself and embrace your adventurous side! Ingredients: organic cacao, organic sugar, organic cacao butter, organic grass-fed milk powder, wild porcini mushrooms. BB: 2025-12-14
- Hints of morello cherries, earthy chocolate and black tea are revealed as the Cru Virunga melts in your mouth. The depth of flavors embodies the last mountain gorillas that inhabit Virunga National Park. Ingredients: organic cacao mass, organic raw cane sugar, organic cacao butter BB: 2025-11-30 with lot number
- Cacao from Andean heights. Beneath the heights of Machu Picchu, the astonishing citadel built by the ancient Incas, grow the heirloom chuncho cacaos that have survived the passing of times in the Urubamba Valley. The old and sturdy chuncho trees, some of which are 200 years old, grow at an altitude nearly unheard of for growing cacao. This is the home of the endangered condor, the largest flying bird in the world, believed by the Incas to be powerful enough to fly to the heavens. Cacao scientists believe the old chunchos could well be the aromatically richest cacaos in the world. The local families are exceptionally proud of their chuncho heritage and many families carefully harvest beans from their oldest trees to make their own chocolate. They will be even prouder to see the first family of condors released in the wild again as a result of Original Beans’ Cusco Chuncho chocolate. Know your bean: chuncho urusayhua. The chuncho cacaos that can be found in Cusco, Junín and Ayacucho, are a range of different varieties rather than a homogenous group. The cacao fruits are small and so are the beans (less than 1g per bean) – but they are very solid and known for their high fat content. The 100% Cusco Chuncho bar from Original Beans is a real rarity, since chuncho cacao has never been used in a pure selection before. Original Beans propagate and raise this pure selection in special nurseries. Tasting notes: notes of dried flowers and grass mark the absolute altitude of this cacao. Ingredients: organic cacao mass BB: 2025-07-30
- Notes of caramel and hazelnut with fleur de sel resonate throughout this silky milk chocolate. The taste floats down from Ecuador's last Pacific cloud-forest, where rare tree frogs bask in the humid breeze.
- Great Taste Award - 2013 1 star
- Essence of roasted nuts and cappuccino inspire and empower in this rare Amelonado cacao which honors the strong women farmers of Virunga. Organic milk chocolate supporting women cacao farmers. Preserving Africa's oldest nature park, Eastern Congo (D.R) Ingredients: cacao mass, raw cane sugar, cacao butter, whole milk powder: 15% BB: 2025-07-31 with lot number
- Paccari Chocolate is a Ecuadorian family-owned company which aims to make the highest quality fine flavour chocolate in the world. Made from tree to bar in Ecuador, this fair trade, sustainable, socially responsible, certified organic dark chocolate has won over 150 International Chocolate Awards since 2012.The 100% cacao bean bar has hints of fruit and spices with a perfect balance of slight acidity and bitterness. All of the cacao ingredients in raw chocolate are minimally processed and kept at low temperatures to maintain the antioxidants and complex flavours of the natural cacao bean.
- International Chocolate Awards 2017 World Gold
- Fine French salt and craft chocolate were made to be together. This classic combination satisfies your sweet and savory craving simultaneously and stupendously. Tasting notes: strawberry, fudge and fleur de sel. May contain traces of peanuts, tree nuts and wheat.
- Academy of Chocolate Bronze 2016
- The children of Zsolt and Katalin, the owners of Rózsavölgyi Csokoládé, were an inspiration for this dark-milk chocolate made for all chocolate lover beginners. Ingredients: cocoa beans, organic cane sugar, cocoa butter, milk powder, rapeseed-lecithin, vanilla BB: 2024-10-30
- Pieces of organic almonds were added to milk chocolate. Ingredients: cocoa beans, organic cane sugar, cocoa butter, milk powder, sugar, rapeseed-lecithin, vanilla, almonds BB: 2025-03-30
- This bar is made from a rare criollo cocoa bean that is grown in the Sambirano Valley in Madagascar. The harvest of these rare criollo cacao bean is only 2 tons per year. Due to the unique fermentation and careful processing, the mild character of the criollo – creamy coffee aroma – is complemented by the sweet and sour taste of the fresh cocoa pulp and it's special light colour is reminiscent of a milk chocolate.
- Great Taste Award - 2013 2 stars
- Great Taste Award - 2014 2 stars
- Academy of Chocolate - Bronz Winner 2015
- A hint of ground star anis and crunchy caramelised lavender flowers are mixed into milk chocolate.
- Academy of Chocolate Silver Winner 2015
- Bean-to-bar chocolate made from Venezuelan cocoa beans with freshly and finely ground cardamom seeds. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter, cardamom BB: 2025-07-30
- The village of Chuao – where Venezuela’s finest beans are grown – is nestled between the sea and the mountains in a secluded valley, and is possible to reach only by boat. Certificate of traceability issued by La Empresa Campesina de Chuao as the only farming association guarantees that cocoa under Serial No. 2140-03 was allocated to Rózsavölgyi Csokoládé. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter BB: 2025-10-30 with lot number
- This Acriollado cocoa is grown in the foggy Northern mountains of Nicaragua, and it is named after one of its first growers. The produce from small farms of less than 3.5 hectares is collected weekly and transferred into wooden boxes where it obtains its unique character. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter. BB: 2025-05-30 with lot number
- Mababu is a tiny village on the slopes of the Livingstone mountain with lush vegetation by the Malawi lake in Tanzania. This trinitario cocoa is bought directly from a group of only 60 families pioneering quality organic cocoa farming. The fresh air from the lake, banana, rice and aromas of rum can be felt in this chocolate. By your purchase you are also contributing to sustainable cocoa farming. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter. BB: 2026-01-30 with lot number
- The Sambirano valley in Madagascar is the origin of a unique blend of trinitario cocoa beans that this chocolate is made of. Sweet and sour like the fresh cocoa fruit pulp.
- Great Taste Award - 2014 1 star
- Whole ground chocolate! Cocoa beans were processed in full, together with the shell and fruit pulp. The chocolate thus obtained is richer in aromas and dietary fibers. Along with the powerful cocoa and fruity aromas, biscuits and prunes are also present. The cocoa shell contains higher amounts of minerals that are taken up from the soil. Rózsavölgyi Csokoládé used organic, washed Madagascan beans to make this chocolate. Ingredients: organic cocoa beans, organic cane sugar, organic cocoa butter BB: 2025-09-30 with lot number
- The perfect meal: bits of toasted bread, dried olive crumbs and extra virgin olive oil mixed in dark chocolate. Besides being a bean-to-bar chocolate maker, they also consider themselves artists - they love to entertain and surprise with their chocolates. In the 2013 Academy of Chocolate awards this chocolate has won a bronze award in the seasoned bar category. Ingredients: dark chocolate (cocoa beans, organic cane sugar, organic cocoa butter, cocoa cont. min. 73%), dried olives, toasted bread (wheat flour, sunflower oil, sea salt, extra virgin olive oil, brewer's yeast), extra virgin olive oil BB: 2025-04-30
- Dark chocolate made of Venezuelan cocoa beans and ground peppermint leaves. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter, peppermint BB: 2025-08-30
- This gianduja bar of Rózsavölgyi Csokoládé is made by mixing organic pistachio paste into their Peruvian Nacional chocolate to create a soft and creamy texture. The floral and fruity aromas of the cocoa are complemented by the rich pistachio flavours. Not only they consider themselves bean-to-bar chocolate makers, but also artists, who enjoy to entertain and surprise through their creations. Ingredients: dark chocolate (cocoa beans Peru cacao Nacional, organic cane sugar, organic cocoa butter, cocoa content min. 73%), 100% organic pistachio paste. Pistachio paste in the chocolate min. 20% BB: 2025-03-30
- Gran Nativo Blanco cocoa is grown by smallholder members of the Norandino cooperative in the Piura region, North of Peru. The majority of the beans in this ancient/criollo cacao varietal are completely white, with an intense aroma of gooseberries and lime, balanced with the sweetness of panela with lots of floral notes. Luckily, via careful processing, Rózsavölgyi Csokoládé managed to preserve most of this in the chocolate. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter. BB: 2025-12-30 with lot number
- In Chiapas county in South Mexico, where circumstances are ideal for cocoa cultivation, lies Soconusco that is home to the finest criollo beans. In this chocolate, besides the characteristic creamy aroma, malt and red currants are noticable. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter. BB: 2025-06-30 with lot number
- Sur del Lago region is located in the tropical lowlands south and west of the Lake Maracaibo in Venezuela. Trinitarian cocoa beans with high criollo content, tastes reminiscent of raspberries. Ingredients: cocoa beans, organic cane sugar, cocoa butter BB: 2025-05-30 with lot number
- In this white chocolate tablet, the aromas of sushi are captured with green tea, rice, sesame seeds and Norvegian salmon oil. Ingredients: sugar, milk powder, cocoa butter, rapeseed lecithin, vanilla, green tea, organic puffed rice, black sesame seeds, salmon oil, ginger BB: 2025-03-30
- Kyela region - also known as the "Bakery basket of Tanzania" - is home to the tiny village of Kysyosio, where the Tujikomboe cacao producer group of some 30 families works. The name means "Be Strong" in Swahili. The area is bounded by Lake Malawi from the South, and the Livingstone Mountains from the East with many rivers and streams providing optimum climate and ample irrigation water for Tanzania's finest cacao. Aromas of banana and beer can be felt in this chocolate. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter. BB: 2025-04-30 with lot number
- This bar is a silver medal winnig chocolate with higher cocoa content. These cocoa beans from Trincheras, Venezuela are roasted at very low temperatures to preserve every little bits of their natural taste.It’s unique packaging deserved a bronze award in the 2013 AoC award. Ingredients: Trincheras cocoa beans, organic cocoa butter, organic cane sugar BB: 2024-06-30 with lot number
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The cocoa beans for this chocolate came from the eastern side of the Rwenzori Mountains. The tiny 2-3 acre cocoa plantations are run mostly by women. Its aromas are reminiscent of cherries and red currant. At Rózsavölgyi Csokoládé, they consider theirselves not only as bean-to-bar chocolate makers, but also as artists - they love to entertain and surprise with their chocolates. This chocolate was made in honor of the birds of Uganda. Ingredients: organic cocoa beans, organic cane sugar, organic cocoa butter. BB: 2025-02-28 with lot number - Milk chocolate with mandarin oil from Sicili and roasted vanilla. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter, milk powder, sugar, rapeseed-lecithin, mandarin oil, roasted vanilla BB: 2025-03-30
- The milk chocolate hazelnut gianduja bar of Rózsavölgyi Csokoládé is a real Italian classic. Made with roasted and caramelized hazelnuts. It is wildly irresistible. Not only they consider themselves bean-to-bar chocolate makers, but also artists, who enjoy to entertain and surprise through their creations. Ingredients: milk chocolate (cocoa beans, organic cane sugar, organic cocoa butter, milk powder, cocoa butter, sugar, vanilla, rapeseed lecithin, cocoa content min. 40%), hazelnut praline (hazelnut, sugar, vanilla). Hazelnut praline in the chocolate min. 20% BB: 2025-03-30
- Bean-to-bar chocolate made from Venezuelan cocoa beans with roasted and chopped hazelnuts from Piemonte. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter, hazelnuts BB: 2024-10-30
- Bean-to-bar chocolate made from Venezuelan cocoa beans with their own mixture of masala spices. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter, asian spices BB: 2025-08-30
- Bean-to-bar chocolate made from Venezuelan cocoa beans mixed with 20% almond praline paste. Ingredients: dark chocolate (cocoa beans, organic cane sugar, organic cocoa butter), almond praline (almond 60%, sugar, vanilla). Almond praline in the chocolate min. 20%. BB: 2025-03-30
- Bean-to-bar chocolate made from Venezuelan cocoa beans with roasted black sesame seeds. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter, black sesame seeds BB: 2025-03-30
- Bean-to-bar chocolate made from Venezuelan cocoa beans with Hungarian hot paprika. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter, Hungarian hot paprika, spices BB: 2025-03-30
- Dark chocolate made of Venezuelan cocoa beans with a few drops of lavender oil. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter, lavender oil BB: 2025-08-30
