Meybol Cacao, the artisan behind the delectable chocolates, extends a warm welcome to all visitors on their website. Originating from Peru, Meybol Antuantet Estendorfer-Moran's profound affinity for cocoa and dedication to environmental conservation form the cornerstone of her journey. Despite now calling Hamburg home with her family, her heart remains intertwined with both Peru and Germany, each representing the epitome of nature, community, and environmental stewardship.

The inception of Meybol Cacao stemmed from a fervent desire to enact positive change. Witnessing the plight of small-scale farmers, child labor, ecological crises, and habitat degradation in her homeland, Meybol felt compelled to address these pressing issues. Thus, Meybol Cacao emerged—a venture deeply rooted in her adoration for cocoa and the planet's well-being.

Their mission is crystal clear: to contribute to the preservation of Earth and the prosperity of its inhabitants. Motivated by the imperative to secure a brighter, safer tomorrow for future generations, Meybol Cacao strives for a world where life thrives in symbiosis with nature. This unwavering dedication to environmental stewardship permeates the essence of their chocolate, offering a delectable embodiment of the Earth's pure and untainted beauty.

Vigdis Rosenkilde, the founder and CEO of a distinguished chocolate brand, is deeply engaged in the creation of her exquisite chocolates. Produced in Peru, where she spends approximately three months each year, Rosenkilde actively participates in every stage influencing the flavor profile of her chocolate – from the cacao plantations to the chocolate factory.

In addition to her hands-on involvement in the production process, Rosenkilde extends her passion for chocolate to educational initiatives. Offering numerous chocolate classes, primarily focused on tastings, she believes in the significance of enlightening consumers about the intricacies of cacao and chocolate. The subject proves to be captivating, considering the widespread love for chocolate among the general populace, juxtaposed with a lack of awareness regarding its production. Rosenkilde finds it gratifying to serve as an educator, shedding light on the entire journey from bean to bar and addressing the ethical concerns within the industry.

Chocolate Sierra Sagrada originated from the vision of biologist Marco Caraballo Pérez and industrial microbiologist Andrea Díaz Ovalle, co-founders of C & D CACAO SAS, the Colombian company behind the brand. Their shared childhood passion for chocolate laid the foundation for this venture.

The Sierra Sagrada chocolate-making process kicks off with visits to cocoa farms and collection centers where beans undergo initial processing. After meticulous quality checks, direct purchases are made from Arhuaco indigenous communities at a fair price, surpassing the competitive rates offered by other buyers. The acquired cocoa, in the form of dried beans, adheres to the highest chocolate-making standards. It is then meticulously handcrafted into pure dark chocolate bars featuring 64%, 72%, and 85% cocoa content.

Each chocolate bar boasts a distinctive flavor profile, mirroring the unique characteristics of the mountainous massif from which the cocoa originates. The cocoa content significantly influences the taste of the chocolate, and Sierra Sagrada offers a collection that allows enthusiasts to explore these nuances.

Víctor Feliu, the founder of Feliu Chocolate, is on a journey to explore the rich world of Mexican cocoa, focusing on its diverse varieties, origins, and aromatic nuances. The brand's ethos revolves around the thoughtful selection of cocoa beans sourced directly from local growers, primarily in the regions of Chiapas and Tabasco, which are then processed at their compact facility in Guadalajara, Jalisco.

Originally from Valencia, Spain, Víctor Feliu has been a perticipant in cocoa-related ventures across the Americas and Europe since 2014. Driven by a profound passion for chocolate and a vision to elevate its status, Feliu Chocolate was born. The aim was not only to feed a personal obsession but also to cultivate an appreciation for a product often overshadowed in public consciousness, while simultaneously honoring Mexico's historic reputation as a leading "chocolate country."

Feliu Chocolate's journey began humbly in the Santa Tere neighborhood of Guadalajara, where it occupied a modest room in an old apartment before blossoming into a small workshop nestled near the local market. Over time, the brand has thrived, establishing a dedicated space near Expo Guadalajara, assembling a committed team, and garnering a supportive community of customers and suppliers that extends far beyond the city limits. Today, it stands as an example of excellence in the world of chocolate, recognized among the finest globally.

Chaleur B Chocolat, the artisanal chocolate maker, prides itself on its deep involvement in every step of the chocolate-making process, from sourcing the finest cocoa beans to crafting the ultimate chocolate bar. Since 2008, their unwavering passion has led them to meticulously select and import raw cocoa beans, initiating a thorough journey that includes roasting, crushing, winnowing, liquor creation, chocolate production, conching, and tempering to create exquisite "bean-to-bar" chocolate bars.

This intricate process demands abundant love, patience, and dedication, with the creation of each chocolate bar spanning up to seven working days. Yet, Chaleur B Chocolat goes beyond chocolate-making, venturing into the realms of pastries and confectionery.

With a team of exceptional pastry chefs, they aim to redefine indulgence and creativity. Continuously pushing the boundaries of chocolate craftsmanship, their exceptional creations, led by talents like Frédérike Bélair and Joëlle Hamelin, promise a divine journey of flavors that will tantalize your taste buds.

McGuire Chocolate stands as a beacon of artisanal craftsmanship, dedicated to the meticulous transformation of cacao beans into sublime, uncomplicated, and premium chocolate.

Mark's introduction to cacao beans unfolded unexpectedly amidst his backpacking ventures in Central America. Delighting in the beans as a nourishing and convenient snack, he found himself captivated by the enigmatic journey from cacao to chocolate.

Fueled by boundless curiosity and fervor, Mark embarked on a series of experimental pursuits to craft chocolate during his travels. This involved roasting cacao beans over open flames, painstakingly peeling them by hand, and processing them through a manual meat grinder. Upon returning to Calgary, laden with cases brimming with cacao beans, Mark sought out a mentor in the intricate art of chocolate making.

In due course, Mark came to the realization that while the world of chocolate boasted numerous enthusiasts, only a select few were truly immersed in the meticulous process of fashioning chocolate from the very essence of the cacao bean.

BOHO Chocolate is distinguished by its commitment to sourcing premium organic cacao beans while upholding rigorous social, economic, and environmental standards across the entire supply chain. The chocolate produced by BOHO is a labor of love, meticulously created from scratch using exclusively premium organic cacao beans. These beans are directly procured from smallholder farms and cooperatives that play a pivotal role as our suppliers. Notably, BOHO Chocolate goes above and beyond by paying an average of $7500-8000 per metric ton in 2023, which significantly exceeds the prevailing commodity price by more than two times.

By choosing BOHO Chocolate, you not only get to savor one of the best American chocolate but also actively contribute to sustainable practices. Your decision to indulge in our bean-to-bar chocolate directly benefits every grower, cooperative, producer, and retailer involved in our chocolate-making journey. 

Beau Cacao, a chocolate venture with a distinctive vision, is on a mission to redefine the chocolate experience in a modern and sensory way. The founders, who initially pursued careers as a product designer and a professional waiter, embarked on a journey that led them to explore the world and discover the multifaceted nature of chocolate. They recognized that chocolate had the potential to be as intricate, elegant, and captivating as wine, and they felt that this realization was something that should be shared with the world.

Pacari Chocolate distinguishes itself in sustainable and ethical chocolate production, driven by a clear mission to provide top-quality chocolate while maintaining rigorous standards for both taste and ethics. Their dedication to excellence is evident in every aspect of their chocolates, which boast a minimum cacao content of 60% and are crafted solely from organic certified ingredients, ensuring the well-being of both people and the planet throughout the cultivation process. What sets Pacari apart is their firm commitment to natural ingredients, avoiding dairy, gluten, refined sugars, nuts, soy, and notably, palm oil, thus promoting environmental preservation and the diverse ecosystems of Ecuadorian rainforests.

Pacari's journey began humbly, collaborating with a few families. Today, their initiative has grown to involve over 4,000 families engaged in organic farming. They source their cacao from indigenous Arriba Nacional plants, nurtured by small-scale organic cacao farmers in the Ecuadorian rainforest, rejecting monoculture plantations in favor of preserving rainforest biodiversity and preventing deforestation for monoculture cacao farms.

Notably, Pacari Chocolate is certified as a fair trade enterprise by the World Fair Trade Organization. This certification goes beyond simply purchasing Fairtrade cacao from certified cooperatives; it encompasses the company's entire practices and supply chain, demonstrating their unwavering dedication to advancing both the planet and its people.