Chocolate Bars
We are experiencing a Renaissance of Chocolate here in the States, with upstart chocolatiers creating chocolate as good as or better than their European counterparts.
Chocolate Bars
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French Broad Chocolates
At long last, French Broad Chocolates is becoming a bean-to-bar chocolate maker. For the last 5 years, we have selected high quality American-made chocolates from which we crafted our confections and pastries. We yearn to have a closer connection with the raw materials of our trade.
Amano Artisan Chocolate
Amano, founded and run by Art Pollard, a world traveling, self
proclaimed “Indiana Jones” of cocoa bean hunting, is one of the most
acclaimed and award-winning chocolate makers in the United States.
Askinosie Chocolate
Shawn
Askinosie excels at research and problem solving, and has a gut-deep
desire to help people.
El Ceibo Chocolate
From the trees to the chocolate, El Ceibo does not collaborate with cacao producers, they are the producers.
Mast Brothers Chocolate
Rick and Michael Mast are meticulous in their sourcing practices, supporting small farms and co-ops around the world
Olive and Sinclair Chocolate Company
Southern artisan chocolate, born and raised in Nashville. A rustic stone
ground cacao uniquely blended with brown sugar. Winner of a silver SOFI
award for best new product in 2010, and featured in Food & Wine
magazine.
Rogue Chocolatier
The world’s tiniest chocolate factory produces small-batch artisan bars
in machinery fashioned by one-man-show, Colin Gasko. He, alone, sources
the nest cacao and cleans, roasts, winnows, grinds, refi nes, conches,
tempers, molds, and packages it himself. His chocolates are refi ned,
complex, and intense.
Taza Chocolate
Taza Chocolate produces Mexican-style, 100% stone ground, organic
chocolate using only the best ingredients while directly compensating
growers fairly for their work. They work primarily with the all-organic
Cooperativa La Red in the Dominican Republic.
TCHO
TCHO is a newcomer to the American Craft Chocolate scene, but they’ve
made a big impression. Their chocolates are developed and categorized
according to the flavor, not percentage or origin. There’s no “nutty” in
the Fruity bar, and vice versa. They also go to great lengths, even
developing their own ethics for sourcing via the TCHOSource program, to
ensure that they aren’t only making the world great chocolate, but a
little more peaceful too.
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