Chocolates

This page lists some of the chocolates and other related food that I have enjoyed the most:

• Dark chocolates grouped by cacao origin
• Dark chocolates with inclusions
• Milk chocolates
• Chocolate drinks
• Others

Each chocolate and other related food is described with:

• name of the manufacturer (place), name/additional information [including cacao %] (year manufactured)

Dark chocolates grouped by cacao origin

Colombia

• Cacao Hunters (Colombia), 82% Tumaco, Colombia (2024)
• Cacao Hunters (Colombia), 100% Colombia (2024)

Ecuador

• Le Chocolat de H (Japan), 70% Ecuador (2025)

Mexico

• Nawal Cacao (Mexico), 70% Chamulapita, Chiapas (2024)
• Nawal Cacao (Mexico), 70% Ostuacan, Chiapas (2024)

Peru

• Atelier Sainte Catherine (Brussels, Belgium), 100% Vraem Amazonas, Peru (2026)
• Minimal (Tokyo, Japan), Fruity 65% Peru (2025)
• Green Bean to Bar (Japan), Fortunato No. 4 75% Maranon Canyon, Peru (2025, 2026)

Taiwan

• Laomo cocoa (Pingtung, Taiwan), based on cacao fermented in cedar wood (2026)

Tanzania

• Green Bean To Bar (Japan), 70% Kokoa Kamili, Tanzania (2025, 2026)
• Ichiji (Ashiya, Japan), 70% Crunchy Tanzania (2026)

Trinidad and Tobago

• Minimal (Tokyo, Japan), Savory 65% Gran Couva, Trinidad and Tobago (2025)
• Ichiji (Ashiya, Japan), 72% Trinidad and Tobago (2026)

Uganda

• Dandelion Chocolate (Tokyo, Japan), 70% Semuliki Forest 2022 harvest (2023, 2025)

Dark chocolates with inclusions

• Oaxacacao (Oaxaca, Mexico), unfermented cacao (lavado) with lavender (2025)
• Paradai (Thailand), 70% cacao (Thailand) with Zanthoxylum limonella (2025)
• Theobroma (Tokyo, Japan), 65% cacao (Altobeni, Bolivia) with hatcho miso (2025)
• Paul and Mike (Kochi, India), 64% cacao (South India) with sichuan pepper oil and orange peel (2026)
• Georgia Ramon (Soest, Germany), 70% cacao with Carolina Reaper chili powder (2026)
• Laomo cocoa (Pingtung, Taiwan), Kinmen Kaoliang flavor dark chocolate (2026)
• Fu Wan (Pingtung, Taiwan), 62% cacao (Pingtung) with Tieguanyin oolong tea (2026)
• Masfino (Yilan city, Taiwan), 70% cacao with osmanthus, Dong Ding oolong tea covering dried longan (2026)

Milk chocolates

• Green Bean to Bar (Japan), 52% cacao (Indonesia) with Yuzu (2025)
• El Ceibo (Bolivia), 55% cacao (Bolivia) with Amazonian Copuazu (2025)

Chocolate drinks

• La Pozontleria (Oaxaca, Mexico), Pozontle (2025)
• Mayordomo (Oaxaca, Mexico), chocolate drink made with 72% freshly ground cacao with sugar, cinnamon and almonds (2025)
• Various places (Oaxaca, Mexico), Tejate (2025)
• Dunne & Crescenzi (Dublin, Ireland), Cioccolata calda (2024, 2025)
• Dunne & Crescenzi (Dublin, Ireland), Hot chocolate (2024, 2025) [They have two excellent versions of hot chocolate]

Others

• Various places (Oaxaca, Mexico), Mole negro (2025)
• Various places (Oaxaca, Mexico), Pataxtle or Theobroma bicolor beans from the same genus as Theobroma cacao (2025)
• Laomo cocoa (Pingtung, Taiwan), cacao mucilage (pulp) (2026)
• Laomo cocoa (Pingtung, Taiwan), cacao beans fermented in cedar-wood (2026)
• Yuasa Soy Sauce (Yuasa, Japan), Cacao Jang, which is a chocolate soy sauce (2026)

Last updated: 12 August 2026