Our Favorite Artisanal Chocolate Makers

February 05, 2013
These cocoa connoisseurs are raising the bar with from-scratch chocolate roasted south of the Mason Dixon.
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Escazú Artisan Chocolates

Credit: Photo: Jennifer Davick

Former chef Hallot Parson is committed to sourcing his beans only from Latin America, where cacao originated.

Try: The Roasted Cocoa Nibs 65% dark chocolate bar ($5), with a pleasant crunch from nibs (bits of roasted beans). escazuchocolates.com

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Cacao Atlanta Chocolate Company

Credit: Photo: Jennifer Davick

Kristen Hard ditched law school to open Cacao in 2004, and four years later became the female pioneer of bean-to-bar chocolate.

Try: The beautifully packaged 'Love Bar,' Straight Up ($8), with 75% dark chocolate sourced from the Dominican Republic. cacaoatlanta.com

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French Broad Chocolates

Credit: Photo: Jennifer Davick

Truffle pros Jael and Dan Rattigan are now making from-scratch chocolate, some with a newly rediscovered Peruvian heirloom bean.

Try: 65% cacao La Red Cooperative ($7). frenchbroadchocolates.com

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Olive & Sinclair Chocolate Company

Credit: Photo: Jennifer Davick

Chef Scott Witherow uses brown sugar, molasses, and a stone grinding process much like the one used to make grits.

Try: The creamy-tart Buttermilk White Chocolate ($6). oliveandsinclair.com

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Potomac Chocolate

Credit: Photo: Jennifer Davick

Working from his home workshop, Ben Rasmussen produces about 500 artisan chocolate bars a week.

Try: The Upala 70% Chocolate Bar with flavor notes of raspberry and caramel ($7). potomacchocolate.com

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Askinosie Chocolate

Credit: Photo: Jennifer Davick

Shawn Askinosie makes 42,000 pounds of chocolate annually sourced from farmers he personally meets on four continents.

Try: The White Chocolate Nibble Bar cocoa butter laced with nibs ($10.50). askinosie.com

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