We’re Beyond Good: both in name and practice. And we’re redefining quality and sustainability standards in the chocolate industry. The typical chocolate supply chain usually has anywhere from 3-5 middlemen sitting between the cocoa farmer and the chocolate maker. That doesn’t work for farmers and it doesn’t work for us. So we put our money where our mouth is. We built a factory in Madagascar. And we built it as close as possible to our cocoa farmers. Making chocolate where the cocoa grows is our burning desire in life.
We recently launched our new line of three bars made with Ugandan cocoa, the beginning of another direct supply chain: https://www.globenewswire.com/news-release/2020/01/16/1971713/0/en/Beyond-Good-Sweetens-its-Offering-with-Three-New-Chocolate-Bars.html
We’ll be offering 20% a Baking and Ice Cream Chocolate and Vanilla Pack ahead of Father’s Day (June 21st), and National Ice Cream Day (July 17th).[gallery type="rectangular" size="medium" ids="616,617,618"]
Description: Susana and Isabel Garcia Nevett have spent more than a decade perfecting their chocolatier skills, first in France and Venezuela, and now in their adopted city of Miami. Always celebrating Venezuelan and Latin American cacao and chocolate, inspired in the flavors of South Florida, their childhoods, and travels around the world.[gallery type="rectangular" size="medium" ids="555,554,553,552,551"]
Dancing Lion Chocolate sources our chocolate from small farms and artisan chocolate makers globally and everything is made from scratch at our shop in historic downtown Manchester, NH. Dancing Lion has received international recognition from the New York-based Dessert Professional Magazine as one of the Top 10 Chocolatiers in North America and London’s Lux Magazine as the Best Chocolatier in the Northeast USA. Recently, Dancing Lion Chocolate was featured in Lonely Planet’s Global Chocolate Tour book https://dancinglion.us/cacao/meanderings/lonely-planet/.
This week we are serving blackberry dark chocolate, made with blackberries harvested from our staff member’s own garden. Looking for some extra yum? Try our ice cream sandwiches.[gallery type="rectangular" size="medium" ids="574,575,576,577,578"]
Established simply from a love of chocolate, Mark Merritt began experimenting with how to make chocolate in 2013. His hobby led him to explore the origin of the cacao bean and how flavors develop to culminate in a bar of chocolate. In a day when less is more, Mark discovered the essence of bean to bar is ultimately in the process, a proper balance of both chemistry and physics. With limited ingredients- cacao beans, cocoa butter, cane sugar- each aspect of the process, enhances the unique character of a cacao bean.
Mark named his chocolate passion after another passion, his best friend and wife, Maribea (pronounced merry bee).
Maribea brings chocolate enthusiasts an exclusive taste experience found only in a bean-to-bar product. With cacao beans growing only in countries up to twenty-two degrees north and south of the equator, all aspects of the cacao beans’ journey offer a distinct result with each batch of chocolate produced. Maribea produces chocolate for both retail and wholesale.[gallery type="rectangular" size="medium" ids="821,822,823,824"]
Fifth Dimension Chocolates is an internationally-renowned British chocolatier / caramelier specialising in luxury handmade chocolates and caramel sauces. The aim is to create a sensory experience in fine chocolates, by combining classic and unusual flavours with premium, exquisite taste (fino de aroma) single origin cocoa. This London-based company was founded in 2013 by Russell Pullan and Albert Chau – both are self-taught when it comes to chocolate-making and flavour development. The company has won over 50 awards, including International Chocolate Awards, Academy of Chocolate Awards, and Great Taste Awards.
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Guided by their mission to source with integrity and craft with love, French Broad Chocolate builds direct relationships with sustainable farmers and producers. It transforms fine cacao beans into craft chocolate in their experiential Chocolate Factory in Asheville, NC. Bean-to-bar to bonbon and beyond means they create not only their artisan chocolate bars but also an essence of confections and treats featuring their chocolate paired with local, fresh, and organic ingredients. French Broad Chocolate is a Certified B Corp, a certification demonstrating their commitment to being people who use business as a force for good.[gallery type="rectangular" size="medium" ids="545,546,547,548,549"]
We manufacture our Bean-to-Bar Chocolate on-site at our retail location. We combine our love of coffee and chocolate, creating serious mocha lattes and hot chocolates. We create 2-ingredient single-origin bars, fruit and nut inclusions, and bonbons featuring our espresso.[gallery type="rectangular" size="medium" ids="923,924,925,926,927,928"]
We sweeten the world from beautiful Whidbey Island through Sweet Mona’s Chocolates. Each piece is made with loving intentions and a joyful life force promoting sweet mindful moments of bliss. We use origin chocolates from Ecuador and Venezuela and natural ingredients in our chocolate confections. We love what we do and love the people we serve and it shows.[gallery type="rectangular" size="medium" ids="477,480,478,479,476"]
Woman-owned and women-powered, Seattle Chocolate is known for the meltaway center that gives our signature truffles and truffle bars a mouthwatering bite, every time. Crafted to brighten your day, we take care of every detail; from ethically sourced cacao and fun flavors to packaging designed by independent artists we love.
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We strive to create fine artisan chocolate while helping the community of cocao farmers all over the world. Our chocolate has only two ingredients, cacao beans and sugar, and our beans and sugar are sourced with organic and fair trade certification from our suppliers. Every chocolate is unique and brings its own ‘magic’ through flavor and mouthfeel.[gallery type="rectangular" size="medium" ids="537,536,535,534,533,532"]
In 2007 Chocolate Maya set out to create chocolate heaven in Santa Barbara, California. Aiming to help chocolate-lovers discover the world through their taste-buds, we spread our counter with diverse truffles and bonbons and lined our walls with the best bean-to-bars we could find.[gallery type="rectangular" size="medium" ids="541,542,543,544"]
Banyan Tree Chocolate & Café is an award-winning chocolate shop and full-service café founded by Morag Reid in 2017. Voted Best Chocolate Shop and Best Dessert by Sarasota Magazine in 2019 and 2020, she had won Gold Medals with the International Chocolate Salon in 2019.
The Café serves tasty lunches of house-made soups, sandwiches, and salads, in addition to exquisite gourmet truffles and micro-batch bean-to-bar chocolate.
Throughout her travels, Morag always loved chocolate, and she developed a taste for unusual flavors and wanted a chocolate shop that reflected the experiences of the excellent chocolate shops she visited in Europe.
Morag trained with the renowned Ecole Chocolat school based in Vancouver, Canada, and graduated with honors. She earned her Master Chocolatier designation in Bowen Island, Canada, at Cocoa West and has trained with Chef Melissa Coppel at her school in Las Vegas, Richard Tango-Lowy in Manchester New Hampshire, and continues to learn from chocolatiers all over the world. She continues to explore new flavors and techniques, blending the traditions of Europe and the newer American style.[gallery type="rectangular" size="medium" ids="809,810,811,812,813"]