Something remarkable is happening with American chocolate, and most people eating a bar right now have no idea it even exists. A generation of bean-to-bar makers has spent two decades sourcing direct from cacao farmers in Ecuador, Tanzania and Hawaii, turning single-origin beans into bars that taste unmistakably of where they grew, one farm at a time. World Chocolate Day is exactly the right time to find out what they have built.

A partially unwrapped dark chocolate bar lies on a blue wooden surface, with gold and silver foil pulled back to reveal the segmented chocolate.
Photo credit: Depositphotos.

Originally published on fooddrinklife.com, part of the BLOX Digital Content Exchange.

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