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Created by Albert Adria, brother of Feran Adria and pastry chef of the famed El Bulli restaurant outside Barcelona, Cacao Sampaka revives the rich chocolate culture of Spain with inspiration from molecular gastronomy.

Dustin Taylor and Adam Dick, one a former furniture maker and the other a boat builder, turn their precise eye and careful craftsmanship to producing bean-to-bar chocolates. Their painstaking procedure takes more than a month from start to finish in order to ensure each phase of the process brings out the most flavor.

Like many bakers, Bryan Graham learned at his grandmother’s side. But most don’t apprentice at age 16 , become pastry chefs at 18 and go on to make chocolate. Nor do most craft bean-to-bar makers also have the flavor fluency and creativity to do confectionary. It’s this unique perspective that has brought Fruition such acclaim.

Dan and Jael Rattigan fell in love, dropped out of grad schooll, then headed down to Costa Rica, where they eventually bought an abandoned cacao farm and learned to make chocolate. Now in Asheville, they continue to work directly with farmers throughout Central America

Vietnamese cacao dates back to the colonial era when the French ministry tried to encourage its growth in the late 1800’s. Unfortunately these efforts soon petered out and the industry remained dormant until the 1980s when Russia suggested exporting cacao for the Moscow market. This too proved short-lived as trade with Russia dried up after the fall of communism. Despite these setbacks, a growing number of small farms are planting cacao alongside cashew and coconut trees and the world is beginning to take note of Vietnam’s unique terroir.

Dylan Butterbaugh, the founder of Manoa Chocolate, was born and raised on Oahu.

While at the University of Hawaii, one of his friends was hired for a research project assessing the viability of growing cacao in Hawaii. Dylan was enlisted to help test different fermentation times and techniques. Lucky for him, this necessitated making chocolate to check the results. Bitten by the bean-to-bar bug, Dylan took out a $3k student loan in 2010 and started Manoa in his parents’ kitchen.

Hawaii only state in US that has the climate to grow cacao. As growers have multiplied, Manoa has been able to source from a variety of farmers, but they decided to invest in their own farm several years ago and have already begun planting trees.

In the tiny town of Giedraičiai, in eastern Lithuania, Domantas Užpalis creates unique chocolates blending tradition with instinct and innovation. Naive is one of just a few bean-to-bar makers across Europe. In his small farmhouse workshop, Domantas takes carefully selected beans through the labor-intensive steps to make his exquisite bars, often combining ingredients foraged from the forests nearby, milk from the town's grass-fed cows and spices from afar to realize his singular vision.

Chef-turned chocolatier, Kjartan Gislason, started OmNom with three friends in a former gas station in Reykjavik, Iceland. There they hand sort, roast, carefully crack, winnow and grind beans sourced from the Caribbean, Africa, Asia and South America. Turned into beautifully packaged bars, they chose to name the brand for the exclamation Cookie Monster makes when happily munching his favorite treat.

Phillip Kauffman comes from a long and lauded line of conservationists. So when he left his job at the UN to launch a chocolate company, some might have wondered. But since it’s founding in 2008, Original Beans has planted more than one million trees in some of the world’s most endangered cacao-producing rainforests, like war-torn Congo and the remote Amazon basin. Along the way, it has also impacted more than twenty thousand cacao-growing families, protected mountain gorillas and helped preserve rare cacao strains. Not bad for chocolate.

The sale of each Original Beans bar ensures a rainforest tree is planted. Use the tree-tracker code on the back to follow their conservation efforts in the specific rainforest where that bar’s cacao was grown.

Pump Street was founded in 2010 in Orford a village along England’s Suffolk coast. The father/daughter team of Chris and Joanna Brennan first mastered naturally-leavened bread before turning to chocolate making in 2012. They import their beans directly from single estates and cooperatives around the world, crafting award-winning chocolate in small batches

Anna Davies and Robbie Stout founded Ritual Chocolate in Park City, Utah in 2010. They produce carefully crafted bean-to-bar chocolates in small batches using an old school European approach tempered with an American palate. They source beans directly and the only addition is cane sugar.

Founded in 2004 by husband and wife team Zsolt Szabad and Katalin Csiszar, Rozsavolgyi Csokolade bars combine local Hungarian ingredients with lightly roasted cacao beans to create unique and beguiling flavors. They create their chocolates in an old converted mill building in Budapest. They source their beans directly from growers in Madagascar and Venezuela, helping to maintain rare varieties and continue sustainable practices. Katalin, a graduate in graphic design, has created award-winning packaging to complement these exceptional chocolates. They are as beautiful inside as out, with each bar molded to look like a traditional Hungarian fireplace tile.

The founder of Sirene Chocolate, Taylor Kennedy, learned about the importance of ethically sourced products in his travels for his photography work at National Geographic. Now, as a craft chocolate maker, he works directly with grower communities to ensure a sustainable supply chain. Making chocolate also allows him to use his double major in molecular biology and economics. Versatile guy!

Named for the mythical ritual drink of the Vedic tradition, Soma was purported to bestow immortality. No wonder David Castellan and Cynthia Leung were intrigued enough in 2003 to pledge their futures to the idea of creating a place to make and enjoy this magical elixir! Starting in a small corner of a former whisky distillery, they began making anything and everything chocolate. They've now graduated to a small chocolate factory and 2 stores in Toronto. As far as that immortality thing--the jury's still out, but don't stop eating these delicious bars just in case!

With a toddler and newborn in tow, Elaine Read + Matt Weyandt headed to a sleeply little town on the edge of the jungle in Costa Rica. There, they learned how to make chocolate from the local cacao growers. When they eventually came home to Atlanta, they started Xocolatl (chock-oh-LAH-tul) to make small batch chocolate in their micro-factory. Named after the sacred word for chocolate in the Olmec, Mayan and Aztec languages, Xocolatl remains inspired by their jungle adventures.