At this site we will be using 5 sub categories for Artisan Small Batch Chocolate

To differentiate producers that make Raw Chocolate (where less heat is applied during various stages of the chocolate making process in an endeavour to maintaIn the natural nutrients) we are using the word Traditional Chocolate for the making of “non-Raw” Chocolate

1. Origin-produced small-batch Traditional bean-to-bar Chocolate Makers
2. Small-batch Traditional bean-to-bar Chocolate makers
3. Small-batch Raw bean-to-bar Chocolate Makers
4. Small-batch Traditional Chocolate Makers (not bean-to-bar)
5. Small-batch Raw Chocolate Makers (not bean-to-bar)