Thursday, June 21, 2012

Chocolate Manufacturer, Chocolate Links

The foto above are chocolates for me to taste and review.  Royce' (2 products), Guylian Dark, Villar, Frey, and Van Houten, mostly dark and semi-sweet.  

I am sorry for having forgotten where I have found the links below. I am keeping and posting them here so I have reference in the future. If anyone finds the original source please post it in the comment section so I can acknowledge them. Salamat po, thnak you. 

The list below is not complete since they do not have brands from Asia and there are several artisan chocolate makers in the Philippines already. One Italian chocolate I recently reviewed is Villa del Conte.

Madecasse (Madagascar)
Claudio Corallo (São Tomé)
Divine Chocolate

Haigh's Chocolates
Tava (factory is currently not operational)
Casa Don Puglisi

Chocovic (now owned by Barry Callebaut)

Malmö Chokladfabrik

Confiserie Berner

United Kingdom
Red Star
Sir Hans Sloane
Willie's Cacao 

North America

Soma Chocolatemaker

United States
Jacques Torres (no longer in production)
KraftLindt (not a US company)
Mast Brothers
Mindo Chocolate Maker
Nestle (technically not a US company)

Latin America/ CaribbeanAMMA (Brazil)
Chocolates Condor (Bolivia)
Chocolates Para Ti(Bolivia)
Cooperativa Naranjillo (Peru)
Cotton Tree Chocolate (Belize)
Danta Chocolate (Guatemala)
El Castillo del Cacao (Nicaragua)
El Ceibo (Bolivia)
El Rey (Venezuela)
Fenix (Argentina)
Grenada Chocolate Company (Grenada)
Hacienda Bukare (Venezuela)
Kallari (Ecuador)
Momotombo Chocolate Factory (Nicaragua)
Pacari (Ecuador)
Rain Republic Chocolate (Guatemala)
Santander (Colombia)

more links


  1. Your chart about Criollo, Forastero and Trinitario is overly simplified and outdated. Cacao types are much more diverse. I learned about this stuff at C-spot, a pretty good source of information about all this ( You should add them on your list of links.

  2. hi, thanks for the comment, those are the three main varieties but now there are lots of hybrids and as the link says they are strains.

    I will feature those other strains next time as I delve more into chocolates.

    Although what I have seen chocolate makers use to label their chocolates are the more usual/common variety. And as chocolate eater myself, I would really find it so amusing to eat a chocolate made from EET, ICS or IMC67, too technical for me. I just want to enjoy my chocolate. But I am open and hope to learn and be able distinguish those strains and hybrids from the 3 main varieties.


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