By Taste
Makers
- Willie’s Cacao
  A British chocolate company that is one of the few in the world to have the entire production process under its thumb - from the growing of the cocoa tree to the finished bar.
- Original Beans
  Based in Amsterdam, the Netherlands, this successful chocolate factory is based on a simple idea: what we have taken from nature, we must also give back to it.
- Friis-Holm
  The bars from this Danish chocolate factory have an unmistakable and unique taste. They are perfectly smooth with a velvety consistency.
- Chocolate Tree
  Scottish chocolate manufactory that prides itself on the precise processing of the best cocoa. They have won several world Chocolate Awards.
- Heinde & Verre
  The name of the chocolatier from Rotterdam in the Netherlands means "near & far" and the idea is to use ingredients from local farmers with cocoa beans from exotic countries.
- Míšina čokoláda
  Míša Dohnálková vyrábí čokolády od bobu k tabulce a dělá to s maximální péčí a láskou. Výroba jedné tabulky trvá i týden, ale výsledek stojí za to!
- Ajala
  Czech chocolate factory Ajala follows the traditions and tries to make the best chocolate in the world using old methods and modern techniques.
- Jordi's
  A small chocolate factory from Hradec Králové founded by chocolate enthusiasts. All the bars are bean to bar and have beautiful packaging. They are the first pioneers of bean to bar chocolate production in our country.
- Pump Street Chocolate
  You'll find this original bakery in Orford, England. They have won several international awards for their baked goods, so one day they decided to start making their own chocolate bars.
- Zobrazit všechny výrobce dalších 59
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Category image Aruntam

Aruntam

Aruntam Chocolate Factory was founded in 2012 in Milan. The founder, Pia Rivera, has combined her passion for the best Ecuadorian beans with Italian tradition. She takes great pride in selecting the best cocoa beans and other ingredients, mostly nuts. She carefully follows every step of production and personally creates her ingenious chocolate recelturas in a certified organic "laboratory" in San Guiliano, Milan.

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