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American, Bean-to-Bar Chocolate Makers: A Complete List

Hi All,

I have never seen a complete list of American, bean-to-bar chocolate makers. Since most American companies that market chocolate or chocolate products don't actually make it, I thought that it would be interesting to compile a list for everyone to see who really does make it, and who doesn't.

I'll type the first entry, and if everyone could copy it and add to it in each additional post, along with comments and questions, then that would be great.


Complete List:
Guittard

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ADM is a huge agri-food conglomerate, similar to Cargill.

It stands for Archer Daniels Midland.

Here's info on their Candy & Chocolate division:

http://www.admworld.com/naen/food/candy.asp

For the record, here's Cargill's info:

http://www.cargill.com/products/food/ps_cocoa.htm
I'm adding these from the other discussion of worldwide bean to bar makers:
Jacques Torres
Kraft
Nestle

Complete list
Amano
Ambrosia (ADM-owned, bean-to-couverture)
Askinosie
Bittersweet Chocolate Cafe (Seneca is doing some really micro-batch bars)
Blommer
Chocolate Haven (Jacques Torres)
Cioccolato (located in Wyoming and Mexico--bean-to-bonbon)
DeVries
De Zaan (ADM-owned, bean-to-couverture)
Escazu Chocolates (just starting to release a bean-to-bar line)
Fearless Chocolate Company (raw)
Ghirardelli (Owned by Lindt in Switzerland)
Guittard
Jacques Torres
Kraft
Mars
Mast Brothers
Merkens (ADM-owned, bean-to-couverture)
Nestle
Original Hawaiian Chocolate Factory (also grows their beans on American soil)
Patric Chocolate
Peters (Cargill-owned, bean-to-couverture)
Rogue Chocolatier
Sacred Chocolate (raw)
Scharffen Berger
Soma Chocolatemaker (actually in Canada)
Taza
Tcho
Theo
Van Leer (Belgian-owned)
Wilbur (Cargill owned, bean-to-couverture)
World's Finest Chocolate
I was told by the guys at Union Machinery (they sell used chocolate manufacturing equipment) that Jacques Torres was selling off all of his from the bean equipment because they were having various issues in making the chocolate. These are the guys that sold him all of the equipment in the first place, so it seems somewhat credible, but the Jacques Torres website still shows bean to bar production. If anyone is in NYC and has the inside scoop on this, I would love to know if its true.

These guys also told me that they have 60 customers who are currently attempting to set up bean to bar production, so we may soon see a flood of bars on the market.
Hallot
I would not be surprised that the number is this large, and I think it's a good thing. I have long held the opinion that if a city is large enough to support a micro-brewery or brew-pub (or three) it's large enough to support a micro- to medium-batch chocolate company.

It also would not surprise me that JT is selling off his chocolate-making equipment. The universal grinder/refiner/conche he bought is very noisy and probably can't be run during normal business hours without stressing out the staff and customers.
Wilbur makes "bean-to-bar" or other confections that are available to the public, not just couveture to the trade.
Hi Cybele,

Good catch. The website isn't clear about that here:
http://www.wilburchocolate.com/

But I did a little checking and found this:
http://www.wilburbuds.com/

Updated List:

Amano Artisan Chocolate
Ambrosia (ADM-owned, bean-to-couverture)
Askinosie Chocolate
Bittersweet Chocolate Cafe (Seneca is doing some micro-batch bars)
Blommer Chocolate Company
Cioccolato (located in Wyoming and Mexico--bean-to-bonbon)
De Vries Chocolate
De Zaan (ADM-owned, bean-to-couverture)
Escazu Chocolates (just starting to release a bean-to-bar line)
Fearless Chocolate Company (raw)
Ghirardelli (Owned by Lindt in Switzerland)
Guittard
Jacques Torres
Kraft (German-owned)
Mars
Mast Brothers
Merkens (ADM-owned, bean-to-couverture)
Nestle (Swiss-owned)
Original Hawaiian Chocolate Factory (also grows their beans on American soil)
Patric Chocolate
Peters (Cargill-owned, bean-to-couverture)
Rogue Chocolatier
Sacred Chocolate (raw)
Scharffen Berger
Soma Chocolatemaker (actually in Canada)
Taza
Tcho
Theo
Van Leer (Belgian-owned)
Wilbur (Cargill-owned, bean-to-bar)
World's Finest Chocolate
Now..........this list is more like it. Thanks for providing the update.
Hershey's does not roast their own beans any longer, they buy liquor from Callebaut. (Though I believe they're still sourcing their own beans, just outsourcing the process.) Yes, they own Scharffen Berger, but it is its own discrete factory at this time from the rest of the Hershey's production line.

I wasn't aware that TCHO wasn't roasting their own beans. They show a lot of pictures of them playing with beans on their website.
TCHO most definitely is bean to bar. They go straight to the farmers to get their beans, and roast their own.
Jay's post about TCHO is wrong. We at TCHO buy our beans directly from farmers or coops, we personally oversee their roasting to our own proprietary roast protocols and profiles, and then we manufacture beans from the liquor made from the roasts.
Hi Louis,

Good to meet you, if only online!

Do you roast those beans in your San Francisco facility, or are they roasted elsewhere, for example at origin?

Happy New Year,

Alan
What most people would consider a "true" bean-to-bar chocolate manufacturer would physically do their own roasting and grind liquor from those beans on their own machines - not have someone else do those steps to their specs/protocols.

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