In the European and North American markets not many make chocolate with no conche, in what could be loosely termed the Mexican vs. European style. Here are two, Claudio Corallo and Taza.
Here are a couple of articles that introduce you to what these makers do, and how it is different.
on The Chocolate Note (with review,) and Corallo
in der Spiegal
What are your opinions about these chocolates? Have you tried them, and are you interested in this style, or mainly European style chocolate?