The sisters behind Sisters A Chocolate in Ukraine are crafting beautiful craft chocolate bars in the midst of ongoing violence, hoping to bring a smile to their customers.

Goodnow Farms Chocolate makes several spirits-infused craft chocolate bars using spirits from Boston Harbor Distlllery and Downeast Cider, including Lawley's Rum, Demon Seed Whiskey, Putnam Rye Whiskey, and Unfiltered Hard Cider.

Ruslan and Tetiana at Stranger Craft Chocolate in Ukraine are crafting beautiful single origin craft chocolate bars against the backdrop of war, trying to build hope amidst violence.

If you’re a chocolate fan curious about beer, here are a few things craft chocolate fans are often surprised to learn about craft beer, from a professional beer writer.

Kitu Chocolate Artesenal de Ecuador in Quito, Ecuador, makes bean to bar craft chocolate using Ecuadorian cacao and unique Andean ingredients like Ishpingo cinnamon flower and Togte walnuts.

Scott Watson brewed craft beer before becoming a craft chocolate maker with Loon Chocolate, a bean to bar chocolate company. He sees a lot of overlap between the industries, especially on the sensory side.

Learning about bean to bar chocolate origins or craft beer styles can be confusing, and rigid definitions and guidelines can be helpful. They can also limit our understanding of nuance and variation. How can we use them without being bound by them?

Coffee and chocolate have a lot in common. Hans Westerink at Cloud Walking Coffee & Violet Sky Chocolate in South Bend, Indiana, is one of several makers working with both ingredients and bringing them together in creative ways.

Craft beer and craft chocolate have a lot in common. Here are 10 things craft beer fans are often surprised to learn about bean to bar chocolate.

Mission Chocolate’s Two Rivers dark chocolate bar is a bean to bar chocolate made by Brazilian craft chocolate maker Arcelia Gallardo. It tells the story of the Meeting of the Waters, the birth of the Amazon River, and the meeting of cultures at Mission Chocolate.

Arcelia Gallardo of Mission Chocolate in Brazil was instrumental in launching the Brazilian bean to bar chocolate movement, but first she had to help Brazilian cacao farmers improve their crop. Now she celebrates Brazilian ingredients in her excellent chocolate bars.

Mackenzie Rivers at Map Chocolate used to spend her winters in Idaho, skiing through the snowy forest at night. Her Starry Night bar with pine bud syrup, Douglas fir tips, and Norwegian sea salt evokes the western woods blanketed in snow. Here’s the story behind the bar.

The Chocolate Conspiracy is a bean to bar chocolate maker in Salt Lake City, Utah, and they’re making some excellent dark chocolate bars using local craft beers, from IPAs to Coffee Beers to Lagers. Founder AJ Wentworth shares how he infuses the flavors of beer into his bars.

Scott Watson was a professional craft brewer before founding Loon Chocolate. He sees many similarities between these two artisan worlds.

At Ratza Chocolate, Sara is infusing a lifetime of herbal knowledge and a world of botanical flavors into her bean to bar chocolate.