Toby and Alix Gadd of Nuance Chocolate are the most prolific single-origin chocolate makers in the world, with up to two dozen different origins on hand at any given time.
Founders Anna Davies and Robbie Stout write fun tasting notes for each bar including suggestions for how to enjoy, like pairing the fleur de sel bar with your favorite pinot noir while watching the sunset.
Jeff and Susan Mall source cacao from farmers' associations in Guatemala and Haiti, and every bar is made and wrapped by hand at their small Sonoma County workshop in Windsor, California.
Robert Campbell is a self-proclaimed super taster and Chocolate Alchemist. Campbell eschews refined sugars in favor of panela, maple sugar and coconut sugar to create rustic but sublime bars.
Barbara and José have a workshop in Ecuador where they work directly with organic independent farmers to source Nacional cacao beans. But the chocolate is made at home in Dexter, Michigan.
Savory flavors like brown butter, hazelnut black truffle, sourdough olive oil and foie gras have garnered David Briggs a slew of Good Food and International Chocolate Awards for his Xocolatl de David chocolate bars.
Erin Andrews works directly with cacao farmers and cooperatives in Nicaragua, Peru, Ecuador and the Dominican Republic among others to make small batch, single origin, dark chocolate at Indi Chocolate.
Founders Jael and Dan Rattigan have a serious commitment to sustainability and ethical cacao sourcing. Their single-origin Costa Rica 80% bar is made with beans from their friend's farm in Costa Rica.
Although they're bigger than the other chocolate makers on this list, Dandelion still makes chocolate by hand in San Francisco using just two ingredients: cacao and organic cane sugar.
Harper Macaw sources all of their cacao beans direct-trade from three different farms in Brazil and a farm in the Dominican Republic. They're dedicated to using cacao to help with conservation efforts and reforestation in both countries.