by Amy Singh

The world of chocolate is changing. Our concept of chocolate that has been dominated by brands like Hershey, Mars, and Nestle, is undergoing a paradigm shift.

This chocolate revolution began when people started to ask questions about what really made good chocolate good. Instead of fixating on sweetness and milkiness of chocolate, people began to turn their attention to the cacao beans and their distinct flavors. They even started asking why they could not get great beans and make their own chocolate. Thirteen years ago, when I was only nine, I caught this bug and started to ask these same questions.

The moment I learned that chocolate came from the seeds of cacao pods, a fruit, I became enthralled with the chocolate world. I wanted to make chocolate from cacao beans! I even wrote to some of the big chocolate companies, but they discouraged me from trying. They said it was too complicated to make good chocolate at home. But after manipulating household kitchen appliances, I managed to make my own chocolate! To my surprise—and that of several chocolatiers—it was quite good! What made my chocolate good was both the cacao beans themselves and the attention to the process of making the chocolate.

My chocolate experience is not meant to showcase my personal chocolate adventures, but to highlight how the chocolate world has evolved and to call your attention to how now many bean-to-bar or microbatch chocolate makers are successfully popping up worldwide.

Many of these chocolate makers are deeply connected with the cacao farmers. For example, Pacari is one of the leading bean-to-bar chocolates, winning this year’s top award at the prestigious International Chocolate Awards. Pacari makes small-batch, single-origin chocolate from Ecuador, which means all the cacao beans come from the same region and farm in Ecuador. The company works closely with the cacao-growing community—even making its chocolates in Ecuador, to ensure fair and sustainable partnerships.

Other top-rated bean-to-bar chocolate makers include Amano Artisan Chocolate, from Orem, UT, and Askinosie Chocolate, from Springfield, MO.

As you get ready for Valentine’s Day, consider trying some bean-to-bar chocolates! If you cannot find any at your local stores, you can purchase these chocolate bars and a number of other wonderful chocolate treats directly from the chocolate makers or at online stores like the The Chocolate Path. Happy chocolate eating and exploring!

Amy Singh is a chocolate lover, who at the age of nine made her own chocolate in her kitchen. Her journey into the chocolate world has since continued; you can learn more by watching her TEDx talk: The Power of Curiosity – Amy Singh’s Chocolate Story. From chocolate maker to chocolate advocate, Amy is the “chief chocolate consumer” and founder of Amy’s Chocolate.

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