How We Make Bean-to-Bar Chocolate

The art of making chocolate doesn’t start in our kitchen. Its origins are from the Cenote Lake of Guatemala, to the rainy fields of Costa Rica, to the tropical farmlands of Ghana, where cacao grows naturally. At Harvest Chocolate, sourcing matters, which is why we work with suppliers to bring the best cacao to our collection, each variety having a different flavor profile so you can taste the difference and experience your own chocolate adventure.  Building relationships with farmers and suppliers is important which is why we work to travel to origin whenever possible to gain perspective into the harvesting side of cacao, then handcrafting our chocolate locally – all so you can enjoy true bean-to-bar chocolate. 

As authentic makers and chocolate enthusiasts, we believe in doing everything in our kitchen. We don't purchase processed chocolate—we buy cacao beans, then roast, crack and winnow, and handcraft every bar, every piece of Snacking Chocolate, and every bag of Chocolate Sipping Tea

Mass production isn't for us, but we think you'll taste the difference in ethically sourced, meticulously crafted chocolate with ingredients you can pronounce. And we believe everyone should enjoy chocolate, so our bean-to-bar chocolate is always gluten-free and vegan.