We’ve selected a few artisan bean-to-bar makers that offer a ünique chocolate experience. They have a passion for what they do and take great pride in the bars they produce. They are fully committed to the craft of bean-to-bar making and would like to share that craft with you. We are delighted to share our selection of the very best we've tasted.
Marou Faiseurs de Chocolat is based in Ho Chi Minh City Vietmam and is among the first bean-to-bar makers in Asia and one of the few in the world to make chocolate where the beans are grown. What began as a dream for two wayward Frenchmen has snowballed into a brand of pure chocolate entirely made from Vietnam’s finest ingredients. Marou roasts their beans slowly and at low temperatures so you can taste the terroir each provincial origin brings.
Original Beans is based in Switzerland and was founded by Philipp Kauffmann who comes from generations of environmentalists and explorers. He left his job at the UN to start Original Beans. As a company, they are passionate about sustainable farming and committed to their One Bar : One Tree program. Since 2008 Original Beans has replanted over 1.1 million trees in remote corners of the globe. Each of their varieties has a story to tell and their taste is revealed in the unique characters of their distinct origins.
At Ethereal Confections in Woodstock, IL, the founders Michael, Mary and Sara love food, love creating it and love eating it. They strive to reconnect people with real, authentic food and this philosophy drives them in their bean-to-bar making methods - they aren’t the fastest or the cheapest, but it makes everything Ethereal does shine with taste and creativity. They work with growers that produce 100% organic ingredients and fair treatment / pay for all of their employees and farmers. Ethereal spends time in understanding the characteristic of their beans before turning them into bars.
Åkesson’s Organics is registered in the UK. The beans are grown on single estates or plantations in Brazil, Madagascar and Bali and the chocolate is produced in France. The son of a Swedish diplomat, Bertil Åkesson is the founder and passion behind the company. He is consistent in his aim to achieve the highest quality product in a sustainable way. The products offer a unique opportunity to experience the impact the terroir has on taste, but also the varietal taste difference (i.e. Forastero, Criollo, and Trinitario) as well.
The founders of Videri fell backwards into chocolate. Sam and Starr didn’t sit around as kids dreaming of becoming chocolate makers. They didn’t tell their teachers they wanted to be cacao-auteurs on career day. They didn’t major in confectionary science at college. They did what a lot of people do: worked a bunch of different jobs until they found one they loved.
And then they did what a lot of lucky people are fortunate enough to do: start their own business. A chocolate business. Which sounds like an oxymoron, but somehow isn’t, to this very day.