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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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Feel free to add her.
I'm adding the following:

Fresco, http://frescochocolate.com/default.aspx
Founder Rob Anderson in Bellingham, WA, started producing approx. Nov. 2008

Black Mountain Chocolate, http://www.blackmountainchocolate.com/
Founder David Mason, North Carolina

Olive and Sinclair, http://www.oliveandsinclair.com/
Founders David Sellers and Scott Witherow, started producing August 2009

I see Soma is added to the list. Do we want to make it a North American list? Then I suppose we should include Choklat. I am not adding, but am eagerly awaiting bean to bar from this Canadian chocolatier, soon to be chocolate maker:
Wild Sweets Origin, http://www.dcduby.com/chocolate/bean-to-bar.php
Founders Dominique and Cindy Duby, Richmond BC, Canada

Brady

Updated List:

Amano Artisan Chocolate
Ambrosia (ADM-owned, bean-to-couverture)
Askinosie Chocolate
Bittersweet Chocolate Cafe (Seneca is doing some micro-batch bars)
Black Mountain
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)
Fresco
Ghirardelli (Owned by Lindt in Switzerland)
Guittard
Jacques Torres
Kraft (German-owned)
Mars
Mast Brothers
Merkens (ADM-owned, bean-to-couverture)
Nestle (Swiss-owned)
Olive and Sinclair
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
Hi!
Lulu's Chocolate (also Lulu's Raw Chocolate Alchemy) is doing a line of bean-to-bar stone ground bars. www.luluschocolate.com

The bars aren't on her website, but we carry one variety where I work (Alma Chocolate, Portland, Or.) and I've seen them at co-ops around town. Last I heard she was keeping production small, but that could be different now/future.

They're delicious and made with coconut sugar! There were four or five flavors, I believe.
Hello everyone I am new to this so forgive me as I dive in here. Not to get of the subject here but I have another question about the "business". What is the best way start a small chocolate business. I mean without jumping into loans and all that? I mean we want to start in our kitchen at first. To start building capitol and to develope a reputation. I mean you guys seem to really know your stuff PLEASE help? Thank you so much!
There are lots of discussions on this topic so I'd appreciate NOT getting off-topic in this discussion. I'd recommend joining the group Startup Central and asking the question there.

PLEASE everyone, do not answer this question in this discussion.
Clay, the link for your database didn't work (you mentioned on page 4 of this discussion)--am I right in that it's now defunct?

Updated List:

Amano Artisan Chocolate
Ambrosia (ADM-owned, bean-to-couverture)
Askinosie Chocolate
Bittersweet Chocolate Cafe (Seneca is doing some micro-batch bars)
Black Mountain
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)
Fresco
Ghirardelli (Owned by Lindt in Switzerland)
Guittard
Jacques Torres
Kraft (German-owned)
Lulu's Chocolate
Mars
Mast Brothers
Merkens (ADM-owned, bean-to-couverture)
Nestle (Swiss-owned)
Olive and Sinclair
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
I added the updated link to the Home Page. For convenience it is here too.
I've attached 2 lists.
1) A list from TCL of all the bean to bar makers. I've got a couple that aren't on the list above.
2) A list of U.S. bean to bar makers only. (I just deleted everyone on the first list that isn't in the U.S.)
Personally, I think it's easier to just maintain one list.

Unfortunately, the TCL database still has very limited usefulness. Until the data can be printed, and until various reports can created from it, and queries made, it's not as useful as it could be. It's nice to have a definitive list in one place, though. I'd really like to be able to download all the data so that I have it for my own use, though (preferably in MS Access format).
Attachments:
Here's my U.S. list:
Amano
Ambrosia
Askinosie
Bittersweet Cafe
Black Mountain Chocolate
Blommer
Chocolate Haven
Cioccolato
DeVries
De Zaan
Escazu Chocolates
Fearless Chocolates
Fresco
Garden Island Chocolate
Ghirardelli
Guittard
Jacques Torres
Kraft ??
Lillie Belle Farms
Lulu's Chocolate
Mars
Mast Brothers
Merkens
Nestle
Olive and Sinclair
Original Hawaiian Chocolate Factory
Patric Chocolate
Peters
Rogue Chocolatier
Sacred Chocolate
Scharffen Berger
Seeds of Change
Taza
Theo
Van Leer
Wilbur
World's Finest Chocolate
you can TCHO to the US list of bean-to-bar manufacturers! thanks!
Nina:

Actually, there's some question in this forum and elsewhere as to whether or not TCHO qualifies.

Are you now performing all of the manufacturing steps in your factory in SF?

Some people (many actually) believe that outsourcing roasting and grinding, even if they are done under supervision, doesn't count. I personally am still undecided in this matter - I am just asking to get some more clarity on what the current state of the processes being performed on-pier, so to speak, are.

:: Clay

BTW - I will be in SF for the Winter Fancy Food Show and have been speaking to Rob K about stuff so I hope to visit and meet.

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