"Aeschbach Chocolatier has created high-quality chocolate and confectionery specialties since 1972. Its own original recipes, natural ingredients, lovingly crafted and fresh products are the secrets of this traditional family company.The company headquarters is located in Root, Lucerne. It includes modern production facilities, a Choco café, chocolates and the new ChocoDromo – a real experience for corporate travelers, tourists, and private visitors."


    "ÅKESSON’S is a small and exclusive Planter’s Line of Chocolate & Fine Exotic Foods. Bertil Åkesson has his own plantations in Madagascar and Brazil. There, they grow and collect cocoa and coffee, peppercorns and salts, and nuts and spices. For more than 10 years, their plantations have supplied top-end chocolate makers and chefs all over Europe, America, and Japan.Working closely with these passionate chocolatiers, Åkesson wanted to give his own interpretation of chocolate. As a planter, he wanted to bring out the true taste of cocoa behind chocolate. So in 2009, Åkesson launched his own brand, offering first a chocolate line and then a pepper & salt line with chocolate remaining the link between all his tropical products. ÅKESSON’S Fine Chocolate & Exotic Foods are now available in the best Fine Food Stores across 16 countries."


    The sweetest treasure of Arabia: Al Nassma is more than the first and finest camel milk chocolate. It symbolizes the discerned taste of the Arabian world and a unique quality product. For the traveler, Al Nassma is the treasured momento of Arabia. For others, it is the refined ambassador of Arabia and a valuable gift to show appreciation.


    Amedei is the only Italian chocolate boutique to have complete supervision over its production process from the cocoa bean to the finished product. Great attention to detail and desire for excellence has earned Amedei the Chocolate Academy of London’s prestigious “Golden Bean” award in the “bean to bar” category for four consecutive years. Due to chocolatier’s Cecilia Tessieri’s hard work, dedication, and long apprenticeships in France, Belgium, and Germany, she is the only woman in the world to claim the title of Chocolatier.


    Founded in 1875, Charbonnel et Walker is one of Britain’s earliest chocolatiers. Encouraged by Edward VII, (then the Prince of Wales), the company first formed as a partnership between Mrs. Walker and Mme. Charbonnel, the latter from the Maison Boissier chocolate house in Paris. The original shop opened at 173 New Bond Street in Mayfair and has remained in Bond Street ever since. It is now housed in one of London’s elegant arcades, the Royal Arcade on Old Bond Street. The company feels much pride and privilege to be endorsed by the Royal Warrant as chocolate manufacturers to Her Majesty The Queen.Charbonnel et Walker chocolates are hand-made according to traditional recipes at its long-time home in Royal Tunbridge Wells. The company is particularly renowned for its plain chocolate made from the finest dark couverture, which has a luscious richness and unforgettable silky taste. Its luxurious handmade boxes, satin ribbons, and complimentary gift-wrapping complete the perfect gift for every occasion. We are certain that a beautifully presented box of Charbonnel et Walker chocolates will delight any recipient as an exquisite expression of your care and affection.


    Choc-o-lait was established in early 2004 and sells a new chocolate milk concept. Like most good ideas, the concept is all about simplicity: a wooden stick with a cube of real Belgian Callebaut chocolate on the end. Just swirl the chocolate into a cup of hot milk for one minute and enjoy your own cup of delicious and authentic chocolate milk. The creators of Choc-o-lait (Koen Vansynghel, Frank Decuyper & Gert Verhoestraete) came up with the idea because they wanted to go back to basics, to the essence of real chocolate milk.


    Joan Coukos, Chocolatier & CEO of CHOCOLAT MODERNE, is a Native New Yorker. She graduated magna cum laude from Duke University with a degree in French and Russian, and received an MBA from UNC Chapel Hill before entering the New York banking scene. Her extensive career included six years in Moscow during the rough and tumble days of Russia’s transition to a market economy, after which she returned to New York and Wall Street in 1999.Open to new inspiration and challenge, in December 2000, on a trip to Brussels, she fell under the spell of old world, hand made chocolates and began creating recipes back in her tiny Manhattan kitchen. Her co-workers became the first enthusiastic guinea pigs, and upon receiving repeated accolades, she began taking formal steps to becoming a chocolatier.Since that memorable day on the Place du Grand Sablon, she has studied chocolate and confectionery arts with a coterie of world-class French, Belgian, American and Swiss chocolatiers in New York and at The World Pastry Forum in Las Vegas. She is also a member of the New York Women’s Culinary Alliance. Now, after five years of honing her craft, Joan is creating sumptuous assortments of luxury gift boxed chocolates in her own chocolate laboratory on West 20th Street.


    The God Quetzalcóatl brought cocoa to the world. That was his gift to the Aztecs.About 3,000 years later, in 1947, a lover of the “food of Gods” – Xocolatl – started to write a page of the Swiss chocolate history. Years of hard work in various chocolate plants taught Walter Müller to become a specialist in fine chocolate production. He decided to follow his chocolate dream and, together with his wife Karin, he started to produce chocolate in the 300-year-old house of his parents. The particular chocolate he created was chocolate-coated, egg-white mousse, which was a real consolation for the soul after a long deprivation period due to the war. It was a great success! The creative chocolatier became a businessman and began Chocolat Bernrain group.His eldest son Adalbert took over the family’s enthusiasm. His father gave him full trust very early and accompanied him actively for many years. In 1980, Chocolat Stella, a company based in canton Ticino, became part of the Chocolat Bernrain group.Under Adalbert Müller, the Chocolat Bernrain Group was able to build a reputation as a reliable and high-quality manufacturer of creative chocolate specialties and sold them all over the world.In recent decades, organic, Fair-Trade, functional and Kosher chocolate specialties completed the group’s assortment.Today Monica Müller, granddaughter of the founder, runs the company into the third generation.


    Years of experience as a savory chef have shaped Christopher Elbow’s approach to chocolate. For Christopher, chocolate is a culinary medium to explore and reimagine with meticulous consideration for an aesthetic, as well as taste, experience. Using the best ingredients in the world, Christopher strives to introduce new flavors in the spring and fall to optimize regional harvests and in response to the season’s impact on the palate. This is the inspired world of Christopher Elbow where modern culinary artistry unites with traditional hand craftsmanship.


    Being different makes you unique and uniqueness means excellence. This is Domori’s philosophy. The company makes quality its top priority, using only the very best cacao in the world (fine and extra fine cacao) for its chocolates. Domori is also recovering some of the rarest Criollo cocoa in its plantation in Venezuela in order to deliver the best possible taste experience for its customers.


    The Grenada Chocolate Company Ltd. was founded in 1999 with the idea of creating an Organic Cocoa Farmers’ and Chocolate-Makers’ Cooperative. The company produces high quality organic dark chocolate in Grenada with its world-famous cocoa beans. The factory is nestled in lush cocoa groves in Grenada’s pristine rainforest.The award-winning organic dark chocolate has the wonderful complex flavor of Grenada’s fine-flavored organic cocoa beans, processed carefully in small batches. Producing chocolate right where the cocoa grows allows them to do their own fermenting, which gives a real advantage in creating the finest, most complex taste from the beans. They use their own extracted cocoa butter in the chocolate, also from Grenada’s fine-flavored cocoa. This brings in a luxurious extra richness and chocolaty flavor. The chocolate has a truly deep and rich flavor.The company now has over 150 acres of organic cocoa farms in its cooperative and operates its own cocoa fermentry, located one mile from the little factory. This assures that they perform every activity involved in the production of their chocolate, from the planting and growing of the cocoa trees to the fermenting of the fresh cocoa beans to the processing of our fine dark chocolate. They grow their cocoa totally naturally without the use of any chemical pesticides, herbicides or fertilizers and have been Certified Organic.The sugar is a fine organic raw sugar produced and milled by an organic growers’ cooperative in Paraguy.Whole organic vanilla beans grown biodynamically in Costa Rica provide the “dash” of vanilla.Organic soy lecithin is used as emulsifier in extremely small amounts.They are one of the only small-scale chocolate-makers producing fine chocolate where the cocoa grows. Because small batch chocolate-making is very rare, they had to create their own processing methods, designing their own machines and refurbishing antique equipment to meet the requirements of their unique situation. Most of the machines are based in design on those of the early 1900′s, a time when quality had precedence over quantity in chocolate-making. Because they care about the environment, they use solar-electric energy to power our machines.The original impetus and principle of the cooperative company is to revolutionize the cocoa-chocolate system that typically keeps cocoa production separate from chocolate-making and therefore takes advantage of cocoa farmers. They believe that the cocoa farmers should benefit as much as the chocolate-makers.


    A number of years ago, the young Basel company Idilio Origins discovered that as with top-class wines, the “terroir”, that is to say the location in which the cocoa is cultivated, is crucial for the quality and distinctive flavour of the fruit.Idilio became the first and only Swiss chocolate company to specialise in finding the best cocoa plantations, a distinction it retains to this day. Following the discovery of a promising “cocoa mountain” Idilio works hand-in-hand with the local farmers to nurture the precious cocoa, harvest it at the perfect moment, then ferment and gently dry it in the sun. The wealth of flavour in the cocoa evolves harmoniously in the chocolate during the production in Switzerland. The goal is the creation of dark “château” chocolates for connoisseurs.Venezuela and Columbia were already renowned for outstanding Criollo cocoa back in the days of the Mayan civilisation. It is thought that the Criollo beans originated in the south of Venezuela. The simpler and more disease-resistant Forastero cocoa originated further to the south in the Amazon basin. From Venezuela, the Criollos spread through Columbia as far as Mexico. To this day, the cocoas with the highest proportions of Criollo genes are to be found in these countries. For this reason Idilio concentrates on the northern regions of South America in its hunt for single plantation gems.Idilio stands for harmony with nature, the diversity of a mixed cultivation of tropical plants and fruits, the devoted care and harvesting of finest cocoa beans, their careful fermentation and sun-drying by small-scale enterprises. The Spanish word “idilio” signifies a short poem celebrating the romance of living at one with nature, a sweet experience, a small treasure.Origins refers to the company philosophy of concentrating on selected single-origin and superior cocoa varieties, of working directly with the local producers and personally taking charge of the demanding transport of the cocoa beans from their place of origin to the Swiss chocolate production facilities.


    The perfect marriage of high-cocoa content, premium Fair Trade chocolate with explosive inclusions. Jelina uses pure Maple Syrup, real sea salts from the coast of Italy, and powdered intensely hot Cayenne peppers. If you love sweet and salty, then you will love Jelina’s sea salt bars. If you love “HEAT,” then you will love Jelina’s Fire bar.


    John Kelly’s signature product is something they call Truffle Fudge – their own proprietary recipe for incredibly rich and creamy fudge that they make in many different flavors. They also coat each piece with high-quality Belgian chocolate, and the end result is gourmet fudge that is anything but traditional. Some flavors are classics while others are delightfully different. And for the ultimate sweet and savory combination, several flavors have an irresistible sprinkling of exotic salt. Everything is handmade in Hollywood, California – where you can watch them in action at the chocolate factory and maybe even rub elbows with a movie star.


    Deluxe chocolates made with genuine French savoir faire. A Dark chocolate, 74% cocoa (42.9% cocoa butter). No lecithin.A brand new concept: The gourmand square. It’s a square that is 4 times bigger!!! Made especially for all the chocoholics out there.Sink your teeth into their exciting range of flavors: roasted hazelnuts, ginger, orange, and sea salt.100% ORGANIC. Every component of Les Chocolats de Pauline packaging is sustainable and biodegradable


    MarieBelle’s products are devoted to quality, beauty, and creativity. MarieBelle combines the finest chocolate, eclectic ingredients, and artisanal techniques. All the chocolate products, including the hot chocolate are made from the highest quality single source cacao with up to 72% cacao resulting in rich complex flavors not commonly found in chocolate. True to the Aztec tradition, MarieBelle’s Hot Chocolate utilzes the whole cacao bean and is made entirely of pure chocolate without any cocoa powder. Signature ganaches are handmade utilizing only the finest cacao, freshest fruit essences, and richest creams.


    Marou Faiseurs de Chocolat (Makers of Chocolate) of Saigon is created from 100% local ingredients and the purest dark chocolate. Marou’s single-origin chocolates of Southern Vietnam are handcrafted with the renowned traditional know how of French chocolate makers. To do this, Marou revisited the old history of cocoa in Vietnam: a crop introduced in Indochina in the 19th century, forgotten in the war years and finally rediscovered in the past decade. The four origins available are directly sourced from farmers and artisans made to extract each region’s unique rich flavors.


    It all started at a chocolate party that new friends Heather and Jennifer attended while enrolled in a nutrition program in NYC. Inspired by the eclectic chocolates served at the party, they discussed their delight over chocolate being both healthy and delicious. The very next day, Heather did a little shopping and was on the lookout for chocolate with no refined sugar. While standing in front of the chocolate section of the grocery store, she thought to herself “I will just make it myself”… and she did. Heather shared her creation with Jennifer, and they knew in that moment that they were on to something big! Together the two women devoted countless hours to creating the most delicious, healthy, and affordable chocolate they had ever tasted or seen! With an outstanding product and a fiery passion for helping people live sustainable, healthy and active lives, NibMor (short for Nibble More) was born.NibMor’s product lines are all:Organic Fair Trade Non GMO Kosher Vegan Gluten FreeFree of refined sugar


    The secret of Niederegger Marzipan lies in its traditional recipe that calls for the perfect ratio of quality almonds to sugar and the subtle addition of a secret ingredient similar to rose water. Only carefully selected ingredients of the highest quality are used for the Niederegger Marzipan, such as aromatic Mediterranean almonds. Even today, the marzipan is still roasted in traditional cauldrons just like it used to be in the period of promoterism.


    Pacari Chocolate is a line of premium organic chocolate, and the first single-origin organic chocolate made in entirely in Ecuador. We carefully select the finest ingredients and work in small batches in order to bring you an unforgettable chocolate experience.All of the ingredients are 100% organic and produced according to fair and equitable standards. Each of our single-region, raw and specialty chocolate products is crafted to maintain the complex flavor profile of the Arriba Nacional cacao bean.We partner directly with small-scale cacao growers to preserve their traditional way of farming, thereby safeguarding the biodiversity of cacao in Ecuador. We undertake a number or sustainability programs for the benefit of the cacao-growing communities with which we work. By choosing Pacari Chocolate, you are contributing to these efforts.


    Making good beans, they believe, is the hardest part. As a rule of thumb, they say that out of 100 percent quality in the final product, 50 percent is added by nature, 25 percent added by farmers, and 25 percent added by manufactures. So 75 percent of what our taste-buds get excited about is created in a remote, rural and under-developed situation in war-torn Virunga or in the Amazonian wilderness of the Beni.


    Raaka Chocolate is a small batch, bean-to-bar chocolate maker working out of Clinton Hill, Brooklyn. Raaka makes chocolate using unroasted beans to deliver flavors which are lost in traditional chocolate making. Raaka is one of the few chocolate makers which is nut-free (nut-free facility), soy-free, gluten-free, vegan, and kosher. Their bars reflect the subtleties of the regions from which they source cocoa beans, and their recipes and processes create an experience you simply can’t find in other chocolate bars. Raaka received a 2013 Good Food Award for their Bourbon Cask Aged bar.Raaka is set apart by its commitments to fair trade, fair wages, and bringing joy and mindfulness to its work. They currently purchase cocoa beans that have been directly traded with La Red Guaconejo (a co-op of 160 family farms in Northern Dominican Republic), Hacienda Elvecia (an organic farm in Eastern Dominican Republic), and CIAAB (a co-op in Bolivia). The cocoa farmers from whom they purchase cocoa beans receive at minimum $500 above market price per metric ton. At today’s cocoa prices, this is equivalent to a 20% raise for the farmers.


    François Pralus works with dried cocoa beans that he receives from the very best cocoa plantations all over the world, especially from South American and Indonesia.From these exceptional beans, he produces around fifteen pure varieties and four blends.“I do everything myself,” says François Pralus. “Rather than buying from specialized suppliers.”He has gone even further since he now has his own cocoa bean plantation in Madagascar.François Pralus gives away one of his little secrets to give us a more precise idea of how he obtains the right flavour before he starts to manufacture:“I brew the cocoa in water, rather like making herbal tea and sweeten it slightly with sugar, then I leave it to settle. This gives me a precise idea of what the flavour will be like before I launch the manufacturing process.”


    At the Taza Chocolate Factory in Somerville, Mass., we craft stone ground chocolate from bean to bar. Our story began when Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico, and came home so inspired that he decided to create a chocolate factory. Fueled by a passion for Mexican chocolate traditions, he learned to hand-carve the granite millstones that we use today to grind cacao into rustic, organic dark chocolate that bursts with bright, bold flavor and texture.


    TCHO is New American Chocolate, obsessed with flavor, obsessed with innovation, and obsessed with fusing the two together to craft the very best chocolate, from bean to bar. TCHOSource is its unique sourcing program, designed to obtain the best beans in the world while enabling the producers of those beans to earn a better living. Its PureNotes Dark and SeriousMilk chocolates go beyond percentages and origins, exploring the pure flavors inherent in cacao beans themselves, nothing added. And while it ventures to Peru, Ecuador, Madagascar, and Ghana to source the greatest cacao, it manufactures all its chocolate locally in San Francisco.


    Vermont Nut Free Chocolates was founded by the mother, Gail Elvidge, of a little boy with a peanut allergy. The company’s entire selection is completely safe for those with any tree nut or peanut allergy, but can also be enjoyed by anyone who loves fine chocolates.Vermont Nut Free Chocolates is committed to providing quality chocolates that are safe for those with any nut or peanut allergy. Its gourmet chocolate truffles, fruit creams, mint creams, caramels, raisin clusters, chocolate bars, and novelty items are made in small batches the old fashioned way from the finest nut-free ingredients.All of its centers are hand made from scratch in its own nut free facility and then individually dipped into premium chocolate before being hand packed and shipped fresh.Please note that it does make some products that contain eggs and/or dairy products in its facility on shared production equipment.


    Katrina Markoff was originally trained at the renowned Le Cordon Bleu and enhanced her artistry with some of the world’s most revered chefs and exotic global cuisines. She began in Spain under the direction of Ferran and Alberto Adria at their famed El Bulli restaurant, then drew further inspiration through her study of the indigenous cuisines of France, Italy, Thailand, Korea, Vietnam, Singapore, China, Australia, and Hawaii. In 1998, in Chicago, she started a veritable chocolate revolution with the launch of Vosges Haut-Chocolat. With a focus on craftsmanship, conscious innovation, imaginative flavor pairings, and experiential storytelling, Katrina inspires us to interact with the world in a different way.


    Chocolate has a variety of aromas and emotions to offer. However, Josef Zotter has never been satisfied with what is offered on the market. For this reason, in the nineties, he started to invent his own chocolate creations. Nowadays, he is Austria’s most renowned chocolate researcher and taste artist.In August 2007, Josef Zotter launched his new production facility in Riegersburg, Austria. The modern, in-house ‘bean to bar’ plant is where all production processes of the chocolate manufacturing and creating take place under one roof. Zotter is the only manufacturer that produces exclusively in organic and Fair Trade quality starting with the bean. This is how Zotter positioned himself against standardized mass production.As a manufacturer who processes cocoa directly, Josef Zotter allows himself the luxury to place an emphasis on subtleties and extravagant tastes and to explore the aromatic origins of chocolate. He constantly invents new creations that invite you to explore, enjoy, and share with others.

  • La Perla

    1952The Arzilli’s family opened a laboratory, where a very young Sergio began to develop a passion for the art of patisserie and chocolate. A passion that then developed into his professional life: working with cacao and searching the best quality products.1992Sergio Arzilli established the brand ‘La Perla di Torino’, which currently boasts a vast range of products based on chocolates and other dessert for special occasions. The name was coined after the creation of his first truffle: ‘La Perla Nera’.Combining selected praline and roasted hazelnuts from Piedmont with a soft mixture of cacao creates this truffle. It combines the quality of the ingredients with the passion that characterises all of La Perla’s creations: ‘La Perla Bianca’ a white truffle without cacao and with selected Piedmont hazelnuts; the Gianduiotto Classico and the Fluido, which has a soft Gianduja filling that melts into your mouth. The panettoni and colombe cakes are also ranging from the oldest Italian tradition to more innovative taste: like La Perla Esotica (with exotic fruits), the Moro d’Alba (with cacao powder) and the Rubino (with red fruits).2012‘La Perla’ aims to reinterpret the traditional flavours of Piedmont, like hazelnuts from Piedmont, with originality and innovation, a speciality which has been boosted by the work of Valentina Arzilli who joined her father in running the company. In addi­tion to the quality of the ingredients, the hallmark of 'La Perla' is also the attention to the packaging of the products.In fact each product is hand wrapped, enhancing its sophistication and de­sign. The distribution of La Perla is also extremely selected and exclusive both nationally and internationally.


    It is the simplicity of both their ingredients and process that makes them unique. Using the finest fairly traded cacao, organic cane sugar, and traditional european techniques, they are striving to fully realize the potential of the beans they source. In other words; great cacao, cane sugar, and a lot of hands on work makes their chocolate simply delicious.


    BONNAT, chocolate maker in Voiron from father to son since 1884.Bonnat is a long love story between a family and chocolate, begun in 1884 by Félix Bonnat at 8 during Sénozan Voiron (Isère).Very quickly, the name of the Chocolatier - Confectioner Bonnat is well known to gourmets. 180 stores across France, Bonnat sell products.The success is growing. All customers of France and its colonies, who traveled by boat this time, waiting impatiently for Christmas taste Voiron pavers and other Bonnat specialties. Gradually, the two son Felix Bonnat, Armand and Gaston, his helpers and unload the manufacture and management of the family business.Our store Voiron is the cornerstone in which "pilgrimage" are the many fans of Bonnat received by Nicole Bonnat and his daughter Cecilia.Voiron being a tourist town passage, we have a large foreign clientele who regularly stage with us. Our products are distributed in Paris and sixty departments through our representatives. Dice 1919 Bonnat ships in counters French colonies: Africa, Indochina, Asia. Familiar with remote expeditions, it allowed us to understand easily the continents very different mindsets and give us a taste of the "wide open".Thus, in France and abroad, we retain the fine traditions chocolatières who have made the size of the name and the brand Bonnat, whose motto is:What is good for the palate do not hurt the soul ...


    Fruition Chocolate is a small batch bean to bar workshop and confectionery in the foothills of New York's Catskill Mountains. With meticulous attention to detail, we slowly roast and stone grind carefully selected cocoa beans to accentuate their inherent flavors.


    Ki' Xocolatl grows their our own cacao trees deep in the heart of Mexico’s Yucatán peninsula. Their artisanal chocolates are 100% criollo cacao, 100% organic and made employing the traditions of the Maya and the techniques of the Belgian. With state-of-the-art facilities and under the direction of Master Chocolatier Mathieu Brees, their chocolates are consistently ranked among the best 100% criollo cacao, organic chocolates in the world.

  • 2BEANS

    Chocolate bars are made with best Belgian chocolate with all natural ingredients and Kosher Certified. (except chunk bars)Super foods are all natural, USDA Organic, covered in Bean to Bar Peruvian dark chocolate, Kosher Certified


    Since 1875 the history of Maglio has been entwined with that of the Maglio family from Salento. The family have passed their passion and their know-how down through the generations, weaving inventiveness, affection and risk taking into their entrepreneurial adventure. A can-do culture, respect for tradition, the value of authenticity: these are the values the company lives by. But it is the raw ingredients they select, the essence of the Mediterranean, emphasised and magnified by their chocolate, that make their products so unique and conquer every palate.

  • De Martini

    Since 1930, when grandfather Ettore launched his pastry studio in the centre of Turin, De Martini family passes down the taste culture and the confectionary tradition from Piedmont. 
Passion and enthusiasm for their work and for their regional traditions have always been the factors guiding their dynamic business.


    In the late 1990s, Pierrick Chouard – at the time, manager of a French chocolate company – paid a visit to the Dominican Republic to research local cocoa farms. It was an eye-opening experience for Chouard, who was unaware of the depth and complexity of the social, environmental and economic challenges facing cocoa farmers in Latin America and the Caribbean. Following the trip, Chouard developed a class to introduce cocoa farmers to better farming practices and began contemplating launching his own line of sustainable grown specialty chocolate. Chouard approached the Rainforest Alliance with a generous donation to jump-start a development project in the Dominican Republic and a desire to identify a sustainable source for his new line of chocolate products. Together, we agreed to connect with potential suppliers in Ecuador, where the Rainforest Alliance was already engaged with a number of farmers. By 2004, Vintage Plantations Arriba chocolate had hit the shelves and become the first-ever cocoa product to bear the Rainforest Alliance Certified™ green frog seal. Today, 100 percent of the cocoa used in Vintage's delicious chocolates comes from farms that protect the environment and the rights and welfare of local communities.


    Every spring, processions of local dairy farmers and their cattle leave villages at the foot of the Swiss mountains to climb to the lush alpine pastureland that will be their home in the months ahead. Their departure is marked by festivities as the villagers give husbands, fathers and brothers a rousing send-off. The young boys and girls wear local costume and accompany the procession as it leaves the village. Some of the boys are dressed as herdsmen and carry carved milk pails, like the boy of the MilkBoy logo. Once on the alps, the cows eat their fill of juicy green grass until the onset of autumn, when the farmers descend to their villages and their return is celebrated by great festivities.The wrapper unique to MilkBoy chocolate was commissioned exclusively from an artist specializing in the traditional craft of papercut silhouettes, and depicts elements typical of the Swiss countryside, particularly in those areas where the local farmers take their cattle to the mountains.



  • Rózsavölgyi Csokoládé

    BEAN TO BAR Based in Budapest and founded by husband and wife team Zsolt Szabad and Katalin Csiszar in 2004, their chocolate bars are moulded to look like a traditional fireplace tile and beautifully hand wrapped


    Sirene Artisan Chocolate Makers hand craft small batches of direct trade chocolate in a custom chocolate workshop in Victoria, Canada. Their Bean-To-Bar technique is more art than science. They carefully source the beans from select farms and nurture each beautiful bean to its full chocolaty potential. They bring out the complex range of natural flavors inherent in each bean and transform it into the chocolate of your dreams.


    Small batch bean-to-bar chocolate company based in Geelong, Australia.The cocoa beans they are using are ethically sourced and directly traded. Once they receive the cocoa beans, they carefully roast, crack, winnow, conch, and finally temper. The process is time consuming, but it is rewarding when they finally taste the chocolate.


    Their master chocolatier, Mr. Jean-Pascal Sérignat and his team offer a blend of passion, excellence, skill and creativity that surprise the palate. Their chocolates are hand made in the traditional way to ensure that each one gives its own special moment of pleasure. Always seeking out new flavours, Their chocolatiers meticulously select the very best ingredients to obtain chocolates of the highest quality.


    Heinz Rimann leads a small group of artisans who apply precise techniques; infusing organic chocolate with fine organic loose tea & spices from around the globe. They adamantly seek innovative ways to balance the nuanced flavors of chocolate, tea, spices and other natural ingredients.Heinz’s passion for flavor began during his childhood in Switzerland when he accompanied his mother to local farm-stands. He was intrigued by his mother’s cooking and stunned by everyday food. When introduced to global cuisines, however, his curiosities were intensified.After years spent managing high-profile five-star hotels, Heinz opened a tea room in Los Angeles. The idea of tea-infused chocolates came naturally to Heinz. Growing up in the culturally steeped tradition of Switzerland gave him a unique advantage – one that led him to connect the flavors of tea with the chocolate he loved from childhood.Heinz Rimann loves flavor, but more than that, he loves sharing flavor with people. The Tea Room is, ultimately, his way of gifting his passion to the world. The Tea Room Production Associates share this vision, and remain steadfast in their commitment to producing fine quality, unique flavor infusions for chocolate lovers world-wide.

  • To'ak

    To’ak was born from a rainforest conservation project in Ecuador, in the most storied cacao-growing region in the world. Secluded in the middle of the forest, co-founder Jerry Toth began making chocolate by hand in a bamboo house without electricity. After years of honing his passion, Jerry linked up with co-founder Carl Schweizer and fourth-generation Ecuadorian cacao grower Servio Pachard.