100% cocoa bar – Made by Baianì chocolates
The flavors in any Bean to Bar chocolate start developing in the fermentation process, one of the most important phases of craft quality cacao processing.
For us, the challenges to get great batches out of our post-harvest is the same as it is for any cacao producer, but to be able choose or single out the best ones for our chocolate bars is a major luxury!
After going back and forth with testing the best batches and playing with different roasting profiles we reached the perfect combination for a 100% cacao bar. To top it off, the health benefits of this superfood bar are countless, including having one of the highest contents of antioxidants in any food, according to several research studies into cacao’s properties.
And as a final reminder, a Dark chocolate bar may have a lack of “sweetness” but should never be bitter. Bitterness in the Bean to Bar world is considered a defect in the cacao used to make chocolate.

Chocolatemakers Congo Virunga
Legast Colombia Meta single variety dark chocolate 74%
Auro Philippines Davao Luna milk
Svenska Kakaobolaget Uganda bourbon aged
Pump Street Ecuador Hacienda Limon Los Rios Province
Soma Vietnam Ben Tre dark chocolate 70%
Feitoria do cacao Tanzania black sheep's milk chocolate - SUGAR FREE
Latitude Uganda white chocolate
Racine Carrée Peru Puru Puru milk
Dick Taylor Belize dark chocolate 73% with fleur de sel
Pump street Haiti Acul du nord Milk chocolate 60%
Maranà Peru Cusco Chuncho
Naive milk chocolate 61% with durian
Morin Peru Chanchamayo white chocolate
Casa cacao milk chocolate with Black Chai tea
Legast Nicaragua Rio Kubali
Maüa Peru Cocoa powder
Legast Costa Rica Upala
Pump Street Ecuador Hacienda Victoria drinking dark chocolate 85%
Soma Madagascar Bejofo
Chocolatemakers Perù Awajùn
Encuentro Dominican Republic
Feitoria do cacao Thailandia Chanthaburi dark chocolate 72%
Latitude Uganda Semuliki 









