In 2022, I began writing for The Chocolate Professor website, and it’s been such a joy to share stories from the world of craft chocolate. My first article was a recap of the 2022 DC Chocolate Festival, and my most recent piece was a chocolate pairing guide inspired by Emily in Paris. But what I’ve loved most is writing about the incredible chocolate-makers whose bars I feature on the 37 Chocolates shop and at tastings.
These makers hold a special place in my heart— like Castronovo Chocolate, whose white chocolate with lemon & lemon sea salt is a revelation (don’t like white chocolate? That’s precisely why you should try it). Or Argencove in Nicaragua, whose bars are made straight at the source.
Each of these profiles allowed me to share more about the people and passion behind the bars you love. If you’ve enjoyed these products before, take a moment to read their stories and feel more connected to their thoughtful products.
Argencove Chocolate
A few years ago, I was inspired by a growing movement to support chocolate made at origin when I discovered Argencove, a company crafting award-winning chocolate in Nicaragua. There’s so much to love about Argencove, from their gorgeous, tile-inspired wrappers to their commitment to empowering women — most of their team is female.
But what sets their chocolate apart is the care they put into every bar. Take their Banana Clove bar, for example. Each tiny square is topped with perfectly sprinkled banana bits, so every square delivers a consistent, chewy, flavorful bite. I like pairing it with a glass of Sauvignon Blanc.
Must try bar: Argencove Banana Clove
Read Argencove Chocolate’s profile in The Chocolate Professor.
Castronovo Chocolate
Castronovo Chocolate is the crown jewel of the 37 Chocolates collection. From the elegant packaging to the golden pouch that whispers luxury, every detail feels special. Of course, there’s the chocolate itself: smooth, creamy, and super silky. If you haven’t had Denise Castronovo’s white chocolate with lemon & lemon sea salt, you’re missing out.
Castronovo was one of the first chocolate-makers I partnered with, and over the years, that professional relationship has blossomed into a friendship. In 2019, I was fortunate to travel with Denise to Colombia on a cacao sourcing trip with Uncommon Cacao, which inspired my very first Zoom tasting.
If you’re ready to move beyond the white chocolate, give Denise’s 66% Arhuacos dark milk chocolate with nibs a try. The chocolate is bold, creamy, with a generous sprinkle of nibs.
Must-try bar: Castronovo Chocolate White Chocolate with Lemon & Lemon-Infused Sea Salt
Read Denise Castronovo Chocolate’s profile in The Chocolate Professor.
Cluizel Paris
When I lived in France, I was only vaguely familiar with Cluizel Paris (then known as Michel Cluizel). Ironically, it wasn’t until I moved to the U.S. that I truly appreciated what a gem they are in the chocolate world. Founded just after World War II, this fourth-generation chocolate-maker was crafting bean-to-bar chocolate long before it became a trend.
Their bars never disappoint, and I admire their commitment to innovation. (Did you know they were the first to launch a 99% dark chocolate bar?) Today, they’re keeping things fresh with QR codes on their wrappers, offering an immersive tasting experience.
Can’t miss product: the selection of organic ganaches and pralinés (only available in Normandy and Paris)
Read the Cluizel Paris story in The Chocolate Professor.
Moka Origins
Moka Origins is like the girl next door of chocolate: approachable and dependable, but without trying too hard. The company’s based in Honesdale, Pennsylvania, right in the heart of the Poconos. Coincidentally, my mother-in-law lives less than an hour away from their factory shop, which means I get to drink their drinking chocolate twice a year.
What makes Moka Origins special is their double expertise: they’re both coffee roasters and chocolate-makers, as represented by their logo’s two coffee beans and two cacao pods. Their mission is rooted in supporting farmers, but CEO Jeff Abella understands that farmer support starts with building a strong, sustainable business. And trust me, the chocolate is good — like, very good.
The cherries on their cherry bar are plump and juicy. Their lemon ginger bar is made for cozy winter evenings. And if you’re ready to deepen your appreciation for chocolate, Moka Origins offers origin trips that are as educational as they are inspiring.
Must-try bar: Moka Origins 72% Ghana Dark Chocolate.
Read Moka Origins’s profile in The Chocolate Professor.
Qantu
I fell head over heels for Qantu’s chocolate while writing product descriptions for Kosak, a bean-to-bar shop in Paris. Their Gran Blanco bar left such an impression that I couldn’t help quoting French poetry in the description. Since then, I’ve had the pleasure of writing copy for two more of their bars — Silk Road and Hidden Treasure — and their creations have become a staple at my chocolate tastings.
When my family visited Montreal in 2019, we had dinner with Qantu’s founders, Elfi and Maxime — a testament to how much I admire their work and story. In short, I’m a fan.
Must-try bar: Qantu Silk Road. It pairs like a dream with Cabernet Franc.
Read Qantu’s profile in The Chocolate Professor.
Do you have a favorite maker? Let me know in the comments.