Cecilia Tessieri is the mastermind behind Amedei, located in Pontedera in the province of Pisa, Tuscany. Amedei is considered to be one of the finest chocolate producers in the world. Cecilia started her career making pralines in a small shop and took her quest further by starting to make connections with the farmers and creating her first chocolate bar after almost 8 years of research. Amedei's collection now includes 21 bars among which the Porcelana, many award-winning and limited edition bars. Amedei still offers their original line of pralines, a fusion of chocolate and Mediterranean fruit and couvertures used by the best pastry chefs in the world to craft their magnificent desserts.
Gianluca Franzoni, founded Domori in 1997 and is recognized worldwide and deserves credit for restoring the cultivation of Criollo beans. In 2002, he also opened the San Jose' plantation in Venezuela where he is cultivating many varieties of Criollo on the verge of extinction. It is thanks to him that the chocolate world is finally steering toward both the cultivation and consumption of fine chocolate. According to Georg Bernardini, editor of the Chocolate Reference Standard, "no other Chocolatier has managed to produce such a constant and formative quality. Domori was and is the yardstick for all manufacturers worldwide".
Dick and Taylor
Adam Dick & Dustin Taylor started out by making furniture. It was quite a change starting to make chocolate from scratch but it had many similarities to what they did before: starting from the raw ingredients, find the best and transform them in their small factory in Eureka, California, in delicious chocolate. The entire process takes approximately three weeks to complete but allows them to make some of the finest chocolate possible. They use organic cacao and organic cane sugar in their chocolate. By not cutting corners or taking shortcuts in their process they are able to leave out vanilla, additional cocoa butter or other emulsifiers, in hopes of capturing and highlighting the subtle flavor nuances in the cacao they source from around the world.