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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).

Africa

Madecasse (Madagascar)
Claudio Corallo (São Tomé)
Divine Chocolate

Australia
Haigh's Chocolates
Tava (factory is currently not operational)

Zokoko

Europe
Austria
Zotter

Belgium
Barry Callebaut
Pierre Marcolini

Denmark
Carletti
TOMS Gruppen

France
Bernachon
Bonnat 
Michel Cluizel
Pralus
Valrhona
Weiss

Germany
Euromar
Hachez
Herza
Ludwig
Ludwig Weinrich
Storck

Italy
Amedei

Antica Dolceria Bonajuto

Casa Don Puglisi

Cioccolato Peyrano
DeBondt
Domori
Ferrero
ICAM
Majani

Venchi


Spain
Chocovic (now owned by Barry Callebaut)
Natra

Sweden
Malmö Chokladfabrik

Swizerland
Confiserie Berner
Felchlin

United Kingdom
Cadbury-Schweppes
Red Star 
Sir Hans Sloane
Willie's Cacao

North America

Canada
Soma Chocolatemaker

United States
Amano
Askinosie

Bittersweet Origins

Black Mountain Chocolate
Cacao Atlanta
Cacao Prieto 
DeVries
Escazu

Fresco Chocolate

Guittard

Jacques Torres (no longer in production)
Kraft
Lindt (not a US company)
Mars
Mast Brothers

Mindo Chocolate Maker
Nestle (technically not a US company)

Oakland Chocolate Company

Original Hawaiian Chocolate Factory
Patric Chocolate

Potomac Chocolate

Rogue Chocolatier
Scharffen Berger

Snake and Butterfly

Taza
TCHO
Theo


Latin America/ Caribbean
AMMA (Brazil)
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)
Fenix (Argentina)
Grenada Chocolate Company (Grenada)
Hacienda Bukare (Venezuela)
Kallari (Ecuador)
Momotombo Chocolate Factory (Nicaragua)
Pacari (Ecuador)
Rain Republic Chocolate (Guatemala)
Santander (Colombia)

Tags: bean-to-bar, chocolate-makers

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Replies to This Discussion

I've attached a Word document that has a list of Bean to bar makers, and a list of Fondeurs. It's compiled from information I've collected from TCL, from friends, and from the internet. Someone may want to add these companies to the TCL database.

Please let me know if there are is any mistaken information in it, so that I can correct it.
Attachments:
Nice effort Olorin but Green & Blacks is not a bean to bar company, nor is Cafe-Tasse and Dolfin according to my sources.
I can confirm that Green and Black's does not do their own manufacturing - it's done in Italy. Dolfin uses couverture from Belcolade.
Clay, I've heard Green and Black's now is made in Poland. It seemes ICAM no longer is a partner.
Must be a cost issue. Italy is a relatively expensive place to do business. Poland doesn't have much of a history with fine chocolate, but everyone is using the same equipment and people can be trained ...
Masur,
Thanks for catching that. I made the changes in the text part of the document. They weren't listed in the table, which is the main reference I use.

BTW, Mars is listed as a b2b company. I have no idea where I got that info, but it seems hard to believe. Is it right? Is Mars a b2b company?
Cadbury is? Definitely did not know that. I love Cadbury though, and their commercial is hilarious!

http://adwido.com/view_content?vkey=9be0f455ddd4b4cb77ad70596090d38e
I'm not conviced Cadbury is a B2B Company.
Is Aequare, http://www.aequarechocolates.com/, a bean to bar chocolate maker? They seem to be advertisers on TCL.
Aequare does not make chocolate from beans, however they are one of the few chocolatiers exporting into the US who makes confections using ingredients sourced almost exclusively in the country of origin.

Aequare does work (in an advisory capacity and as a customer) with an independent grower in Ecuador who converts a portion of his crop into chocolate at a factory in Guayaquil. This grower also buys from other local growers and converts a portion of what be buys into chocolate, too.

ChocolateLife member Jeffrey Stern is the founder of the company. He was born here in the US and spent years overseas working for USAID before catching the confectionery bug. His wife is Ecuadorian so they moved there several years ago with their young family. Aequare has a workshop and retail operation (Gianduja Chocolatier) in Quito and their product is available on-line and in some stores here in the US.

:: Clay
Hi,
I wondered whether there was decision made in a later discussion thread that confirmed that bean-to-bar was only accurate if they roasted their own beans?
Hi Gretchen,
Not sure if there was any official decision made?
We are a bean to bar maker (we even include the husks/skins of the bean) in our chocolate since our beans are so clean they look like almonds. However, we don't roast or cook the beans in any way so that we can retain the very high anti-oxidant value that is naturally occuring in the raw bean. So, we may be an exception to any official rule.
Hearts,
Sacred Steve

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