Tz’utujil Mayan-owned Diego’s Chocolate has been handcrafting soft chocolate rolls and ceremonial cacao in Guatemala since 1990. Founded by Diego Hernandez after learning traditional roasting from his grandmother, the company keeps cacao production in its lakeside workshop, using wood-fire roasting and hand winnowing to create its distinctive rustic, fudge-like texture. Its chocolates are made at origin by Tz’utujil artisans and wrapped in individually hand-colored labels.
USDA Organic
Heirloom Cacao Preservation Fund HCP #17
Coblentz Chocolate CompanyJason and Mary Coblentz began Coblentz Chocolate Company in their kitchen in 1987, building a Walnut Creek, Ohio, chocolatier around handcrafted work and a close connection with customers. Today, visitors can watch artisans hand-dip chocolates through the viewing gallery at the company’s retail store, while businesses can turn to Coblentz for branded chocolate gifts.WALNUT CREEK, OH
Parré ChocolatParré Chocolat makes artisanal dark chocolate from traceable, single-origin “Fine Flavor” cacao sourced through direct relationships with farms in places such as the Dominican Republic and Guatemala. Its origin chocolates use naturally simple ingredients, while the company’s farmer premiums, community donations, and ethical-trade practices connect each batch to the people and places behind it. The range also includes dark chocolate treats such as covered almonds and espresso beans.NEW YORK, NY
JoMart ChocolatesSince 1946, the Rogak family has made hand-crafted chocolates and confections at JoMart Chocolates, Brooklyn’s oldest chocolate factory. Now a third-generation candy shop, JoMart still produces fresh sweets in the family’s original tradition, with Michael Rogak using his father’s stove and grandfather’s copper kettles. The family’s small-batch, hand-cut and hand-dipped approach carries through to its classic marshmallows and custom bonbon gift boxes.BROOKLYN, NY