Here is a list of bean to bar makers. It is not a list of ethical companies or artisan chocolate makers. It simply means that these companies all make their chocolate all the way from raw cacao beans to the molded bar. This list is the result of an ongoing project conducted at 70%, where members maintain a discussion and make attempts to verify that each company on this list actually makes chocolate from raw beans. The reason for verification is that sometimes companies wish to sound hip and trendy and so they claim to be bean bar. The idea is to have some type of definitive list going of who actually makes chocolate from the bean for RETAIL (not solely commercial, industrial, sale).
Claudio Corallo (São Tomé)
Tava (factory is currently not operational)
Casa Don Puglisi
Chocovic (now owned by Barry Callebaut)
Sir Hans Sloane
Latin America/ Caribbean
Chocolates Condor (Bolivia)
Chocolates Para Ti(Bolivia)
Cooperativa Naranjillo (Peru)
Cotton Tree Chocolate (Belize)
Danta Chocolate (Guatemala)
El Castillo del Cacao (Nicaragua)
El Ceibo (Bolivia)
El Rey (Venezuela)
Grenada Chocolate Company (Grenada)
Hacienda Bukare (Venezuela)
Momotombo Chocolate Factory (Nicaragua)
Rain Republic Chocolate (Guatemala)
This site purports to sell raw organic Australian beans already.
I've found and Australian Certified Organic farm listed as producing Cocao in Killaloe QLD but as yet had no reply from them.
Qacao sounds to me like a lot of Quackery mixed with spiritual mumbo jumbo.
I wonder if we ought to add Mindo, Snake and Butterfly, Potomac, Salazon, all newer US makers claiming to be b2b, but I have not exactly called them up to quiz them... Isn't there someone on this list also who says they make b2b, Oakland Chocolate Company?
This list is going to be getting so long as small b2b increase exponentially over the next years, so can I just add my grandma's home brew now? She sells to her Mahjong club.
I added those I mentioned in my reply just above to the master list, plus made made these and all the other newer additions hyperlinks. I have not added Salazon, as I'm slightly suspicious of this company.
For example, this from their FAQ
"Why don’t you make milk chocolate?
At Salazon we see chocolate as an energy food not candy, so we simply stay away from offering sweeter, more candy-like milk chocolate. "
And what is their chosen default percentage for this "dark" chocolate? 54%!!
But that may be too bitter for many, so
"However, we do understand that some people may want a touch more sweetness so we created our Organic Dark Chocolate with Sea Salt and Organic Turbinado Sugar bar."
Also, there seems to be nothing on the website with any information on who these people are, not even their names, and no information about or photos of their chocolate making process. Except that they are the "Salazon Chocolate Co Team," which consists of "a group of us were on a backpacking trip to Utah."
Therefore, who knows who they are, or if they grasp "bean to bar" meaning.
btw, has anyone tried their chocolates? I see they are available at Whole Foods.
What about Vestri and Cacao Sampaka?
As far as I know, there are only claims that Vestri is tree to bar, in that they own their own plantation. But in the case of Sampaka, it seems to me I've heard both claims that they are bean to bar, and claims to the contrary.
Hi Guys, I guess we can also add Ananda Chocolate to this list? The Bio/FT arriba cacao bar dressed in a home compostable foil... 100% produced in country of origine, being Ecuador. Ananda Chocolate