Best Dark Chocolate
Dandelion Chocolate, based in San Francisco, is renowned for its meticulous approach to cacao sourcing and roasting. They directly partner with farmers in Madagascar, Ecuador, and Venezuela, emphasizing transparency and traceability. Their roasting techniques are particularly innovative, often highl...
Domori Criollo Porcelana 70% chocolate is crafted by Domori as a bean-to-bar confection utilizing rare Peruvian Criollo cacao beans, resulting in a dark chocolate with pronounced fruity and floral notes alongside a smooth melt.
Standout Chocolate Belize Maya Mountain 70% is crafted by a small, Belizean bean-to-bar chocolatier utilizing cacao grown exclusively on the slopes of the Maya Mountains, resulting in a dark chocolate with pronounced fruity and earthy notes.
Mr. Salazar’s SOMA operates a bean-to-bar chocolate factory in Costa Esmeraldas, Ecuador, utilizing 70% cacao from the local Fazenda near the coast, focusing on direct sourcing and small-batch production.
SOMA Guasare, located in Venezuela’s Sucre state, is a chocolate producer that operates at approximately 70% of its capacity, focusing on the direct processing of cacao beans into artisanal chocolate bars within its facility.
Ritual Chocolate’s One Hundred Percent bar is crafted entirely from cacao beans sourced directly from Ecuador, where they are meticulously roasted and conchéd in small batches to create a rich, intensely flavored dark chocolate with minimal processing.
Pacari Chocolate, a family-run Ecuadorian company, champions sustainable farming and traditional techniques. Their Esmeraldas 70% bar showcases the unique terroir of the Esmeraldas province, known for its rich volcanic soil. This bar boasts a vibrant acidity, notes of red fruit, and a subtle floral...
The SOMA Mbingu, Tanzania 70% Bar is a dark chocolate bar produced by SOMA, a bean-to-bar chocolate maker based in Toronto, Canada. The company sources cacao beans directly from the Mbingu region in Tanzania, working with local farmers to ensure quality control before the beans are shipped. The choc...
Dandelion Chocolate, based in San Francisco, is renowned for its meticulous bean-to-bar process and commitment to transparency. Their Madagascar 70% bar showcases the bright acidity and fruity notes characteristic of Malagasy cacao. The small-batch production and careful roasting bring out the bean'...
Castronovo Awajún Women Peru 70% Dark chocolate utilizes single-origin beans sourced directly from the indigenous Awajún women of northern Peru, resulting in a rich, dark chocolate with notes of fruit and spice reflecting their unique terroir.
Pump Street Chocolate’s Sourdough & Sea Salt 66% bar utilizes single-origin Peruvian cacao beans, roasted and conched in-house to create a rich dark chocolate with a tangy sourdough crust and delicate sea salt crystals.
Domori Criollo Puertomar 70% Chocolate is a bean-to-bar chocolate bar crafted in Puerto Rico using Criollo cacao beans, resulting in a rich, complex flavor profile with notes of caramel and dried fruit due to its unique fermentation process.
SOMA Bejofo, Madagascar 70% is a dark chocolate bar produced by SOMA Chocolatemaker, a bean-to-bar manufacturer based in Toronto, Canada. The chocolate is made from cocoa beans sourced from the Bejofo Estate, a single-origin plantation in Madagascar's Sambirano Valley. This region is known for produ...
Original Beans, a bean-to-bar chocolate maker, focuses on preserving rainforests and supporting local communities. Their Bunawan 70% bar, sourced from the Bunawan region of Kalimantan, Indonesia, offers a unique flavor profile characterized by earthy notes, hints of tobacco, and a subtle spice. The...
Pump Street Chocolate’s Double Sourdough & Sea Salt 66% bar combines dark chocolate made from Peruvian beans with sourdough bread infused into the ganache, resulting in a complex flavor profile featuring tangy fermentation and salty notes.
Domori Criollo Canoabo 70% Chocolate is a single-origin bar crafted by Italian chocolatier Domori, utilizing the rare Criollo cacao variety grown in the Canoabo region of Brazil, resulting in a rich and complex flavor profile.
Castronovo Chuao Venezuela 72% Dark chocolate is crafted by a bean-to-bar chocolatier utilizing cacao beans sourced exclusively from the Chuao region of Venezuela, resulting in a complex flavor profile with notes of spice and fruit.
Dick Taylor Craft Chocolate’s 72% Madagascar, Sambirano bar utilizes single-origin beans sourced directly from the island of Nosy Be, processed in their bean-to-bar facility for a rich, complex flavor profile with notes of dark fruit and spice.
Standout Chocolate’s Madagascar Sambirano 70% is crafted from single-origin cacao beans grown on the slopes of Mount Ambohimanga, resulting in a dark chocolate with pronounced notes of citrus and red fruit due to the region's unique microclimate.
SOMA Ben Tre in Vietnam produces approximately 70% of its cacao beans in-house, operating as a fully integrated bean-to-bar chocolate maker focused on single-origin varieties from the Ben Tre province region.
Dick Taylor Craft Chocolate’s 72% Belize, Toledo bar utilizes cacao beans sourced directly from the Toledo region of Belize, where they are meticulously transformed into chocolate through a bean-to-bar process.
Domori Criollo Puertofino 70% Chocolate is crafted by a small Italian bean-to-bar chocolatier using single-origin Criollo cacao beans from Puerto Rico, resulting in a dark chocolate with notes of red fruit and spice.
Ritual Chocolate’s Honeycomb Toffee is crafted using ethically sourced cacao beans and features a brittle honeycomb candy layer enrobed in rich dark chocolate, showcasing the brand’s commitment to bean-to-bar production techniques.
Fruition Chocolate Works’ 100% Dark Chocolate Bar is crafted using single-origin beans, roasted and conched in small batches to deliver a rich, intense flavor profile with minimal processing and a smooth texture.
Soma Semuliki Forest in Uganda produces high-quality organic cocoa beans, primarily grown on farms representing approximately 70% of the region’s production, and subsequently processed into bean-to-bar chocolate.
Ritual Chocolate’s Fleur de Sel bar is crafted by the brand from single-origin Peruvian cacao beans, meticulously roasted and conched before being infused with flaky sea salt harvested from Guérande, France.
Dandelion Chocolate’s Tumaco, Colombia 70% bar utilizes Nacional cacao beans grown in the Pacific piedmont region, processed entirely within their bean-to-bar operation for a distinctive flavor profile.
Domori Criollo Blend 70% is a single-origin dark chocolate bar crafted by Domori, utilizing rare Criollo cacao beans sourced directly from Peru’s Alto Mayo region and produced entirely within their bean-to-bar process.
Castronovo Sierra Nevada Colombia 72% Dark is a bean-to-bar chocolate produced in Colombia using beans sourced from the Sierra Nevada region, resulting in a dark chocolate with a pronounced cocoa flavor profile and a relatively low acidity level.
Pump Street Chocolate’s Ambanja 72% uses single-origin cacao beans from the Ambanja region of Madagascar, meticulously crafted through their bean-to-bar process for a rich, intensely flavored dark chocolate experience.
