The New Guard: 7 Chocolate Makers Crafting Something Different Than Lindt

Published on: November 18, 2024
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Most of us know Lindt as the gold standard for premium chocolate. Their signature truffles and Swiss craftsmanship have defined "fancy chocolate" for generations. But while Lindt continues to dominate grocery store shelves, a new wave of chocolate makers has emerged, each bringing fresh perspectives to this ancient craft. From innovative processing methods to unique flavor combinations, these artisans are writing their own rules about what chocolate can be.
Let's explore seven chocolate makers who are doing things differently than the mainstream. These aren't necessarily better than Lindt – that's subjective – but they're certainly pushing chocolate making in fascinating new directions.

: Where Unroasted Beans Create Wild Flavor Profiles

We love a rebel, and Raaka (Finnish for "raw") breaks one of chocolate making's most fundamental rules: they skip the roasting process entirely. This unconventional choice allows the natural flavors in their cacao beans to shine through, creating taste experiences that make us rethink what chocolate can taste like. Their Brooklyn workshop transforms these unroasted beans into bars that capture the distinct personality of each harvest.
Their Pure Cacao & Strawberry & Coconut bar showcases how this unorthodox approach pays off. The unroasted cacao creates complex flavor notes that dance with the fruit and coconut, achieving depth without piling on sugar. We're also impressed by their "Transparent Trade" program, which publishes exactly how much they pay farming cooperatives for their beans. It's a refreshing dose of honesty in an industry that often keeps its dealings behind closed doors.

Why we like Raaka

  • 1

    Unroasted Innovation

    Unique flavor profiles from skipping the traditional roasting process

  • 2

    Transparent Trade

    Clear documentation of farmer payments and sourcing practices

  • 3

    Flavor Complexity

    Natural taste notes shine through without relying on added sugars

: Two-Ingredient Bars That Speak Volumes

In San Francisco's Mission District, Dandelion Chocolate is taking a decidedly minimalist approach: just cacao beans and organic cane sugar. That's it. No vanilla, no additives, no shortcuts. It's like the difference between single-malt scotch and a flavored whiskey – both have their place, but one lets you taste the pure essence of its ingredients.
The fascinating part about Dandelion's approach is how they manage to create such distinct flavors with just two ingredients. Their team adjusts roasting and conching times for each batch, coaxing out the unique characteristics of beans from places like Camino Verde, Ecuador. They've even developed an Online 103: Chocolate Tasting experience to help chocolate enthusiasts understand these subtle differences. We appreciate how they're demystifying the craft of chocolate making, though they never compromise on their exacting standards.

Why we like Dandelion

  • 1

    Pure Simplicity

    Just two ingredients: cacao beans and organic cane sugar

  • 2

    Educational Focus

    Online tasting experiences that demystify chocolate craft

  • 3

    Batch Precision

    Carefully adjusted processes to highlight each bean's character

: Where Swedish Candy Culture Meets Modern Design

Sockerbit brings something completely different to the table: the Swedish tradition of Lördagsgodis (Saturday candy) reimagined for a contemporary audience. Their approach proves that premium chocolate doesn't need to be serious or pretentious. Walking into one of their stores feels like stepping into a Scandinavian design magazine – all clean lines and bright whites – but with bins full of carefully crafted confections.
We're particularly intrigued by their Chocolate Mix, which shows how natural ingredients can create vibrant flavors without artificial additions. Their chocolate-covered marshmallows and licorice-chocolate combinations might sound unconventional to American palates, but they're executed with precision and restraint. The founders, Stefan and Florence, have created something that manages to feel both sophisticated and playful – no easy feat in the world of premium chocolate.

Why we like Sockerbit

  • 1

    Swedish Heritage

    Authentic Lördagsgodis tradition with modern appeal

  • 2

    Design-Forward

    Scandinavian aesthetic meets confectionery craft

  • 3

    Natural Flavoring

    Bold taste combinations without artificial ingredients

: Where Japanese Engineering Meets Confectionery

ROYCE' embodies the Japanese principle of kaizen (continuous improvement) in chocolate form. Operating from Hokkaido, where cool temperatures create ideal conditions for chocolate making, they've earned a reputation for technical innovation in confectionery. Their Nama chocolate, which requires precise temperature control and handling, demonstrates how engineering precision can elevate chocolate making to new heights.
Their Potatochip Chocolate "Original" might sound like a novelty, but it's actually a masterclass in texture and flavor balance. The engineering mindset extends to their packaging – we're impressed by their specialized cooling elements that ensure proper temperature control during shipping. It's this attention to detail that makes ROYCE' stand out in a crowded field.

Why we like ROYCE'

  • 1

    Technical Precision

    Japanese engineering approach to chocolate making

  • 2

    Temperature Control

    Specialized packaging for optimal product delivery

  • 3

    Texture Innovation

    Unique combinations like their signature Potatochip Chocolate

AJ

AJ

09/17/24

Royce has the best chocolates. They are from Japan and their chocolate is so smooth, silky and melts in your mouth. Topped on salty crunchy potato chips would be a perfect pairing.

: Brooklyn's Laboratory of Chocolate Innovation

Fine & Raw began in Daniel Sklaar's artist loft, and that creative spirit still infuses everything they do. Their focus on raw chocolate processing isn't just about preserving nutrients – it's about exploring new possibilities in texture and flavor. The result is chocolate that challenges our expectations while remaining thoroughly enjoyable.
Their Waffle Cone Chunky bar shows how innovation can honor tradition while breaking new ground. By creating vegan alternatives that don't compromise on satisfaction, they're expanding our understanding of what chocolate can be. We're also excited about their move toward solar power in their Brooklyn factory – it's a reminder that innovation can happen at every level of production.

Why we like Fine & Raw

  • 1

    Creative Processing

    Innovative raw chocolate techniques for unique textures

  • 2

    Sustainability Focus

    Solar-powered production facility

  • 3

    Vegan Innovation

    Traditional flavors reimagined for plant-based eating

Ioli Baltas

Ioli Baltas

10/18/24

For those who always get a cone, this sustainable and artisinal chocolate is so delicious with that light crunch

: A Century of American Candy Making Evolution

Hammond's Candies proves that traditional American candy making can evolve without losing its soul. Since 1920, they've maintained many of their original techniques while adapting to contemporary tastes. Their Denver factory still uses equipment that would look familiar to founder Carl T. Hammond Sr., yet their products feel thoroughly modern.
Their Fruits Art Candy Mason Jar collection exemplifies this balance between heritage and innovation. Each piece is still made individually, maintaining the handcrafted quality that mass production can't replicate. We appreciate how Hammond's has preserved these traditional techniques while creating products that resonate with today's consumers.

Why we like Hammond's

  • 1

    Heritage Craft

    Century-old techniques preserved and modernized

  • 2

    Handcrafted Quality

    Individual attention to each piece of candy

  • 3

    Traditional Equipment

    Historic machinery maintained for authentic production

The Future of Chocolate Making

These seven brands represent different visions of what chocolate can be, from raw processing techniques to Japanese engineering precision, from Swedish candy traditions to American heritage craftsmanship. Each brings something unique to the conversation, challenging our assumptions about chocolate while respecting the fundamental pleasures that have made it a beloved treat for centuries. This diversity of approaches suggests that chocolate making still has plenty of unexplored territory – and we're excited to see where these innovators go next.