In the lush landscapes of Nicaragua, a unique chocolate-making venture has taken root. Argencove Chocolate, founded by three Australian families, is not just a confectionery brand; it's a testament to passion, sustainability, and community engagement. The Argencove story began with a group of friends united by their fascination with great food. Their curiosity about luxury chocolate led them on a global odyssey, spanning 20 countries. This journey of taste and discovery culminated in Nicaragua, where they found the perfect blend of fertile soil, favorable climate, and welcoming locals to establish their cocoa plantation and chocolate factory. Argencove's philosophy is deeply rooted in agroforestry and sustainability. Their orchard, nestled between the Mombacho Volcano and Lake Nicaragua, is a carefully designed ecosystem. The company believes that a balanced environment yields the best cacao, employing an agroforestry process that includes shade species for nitrogen fixation.

Víctor Feliu, the founder of Feliu Chocolate, is on a journey to explore the rich world of Mexican cocoa, focusing on its diverse varieties, origins, and aromatic nuances. The brand's ethos revolves around the thoughtful selection of cocoa beans sourced directly from local growers, primarily in the regions of Chiapas and Tabasco, which are then processed at their compact facility in Guadalajara, Jalisco.

Originally from Valencia, Spain, Víctor Feliu has been a perticipant in cocoa-related ventures across the Americas and Europe since 2014. Driven by a profound passion for chocolate and a vision to elevate its status, Feliu Chocolate was born. The aim was not only to feed a personal obsession but also to cultivate an appreciation for a product often overshadowed in public consciousness, while simultaneously honoring Mexico's historic reputation as a leading "chocolate country."

Feliu Chocolate's journey began humbly in the Santa Tere neighborhood of Guadalajara, where it occupied a modest room in an old apartment before blossoming into a small workshop nestled near the local market. Over time, the brand has thrived, establishing a dedicated space near Expo Guadalajara, assembling a committed team, and garnering a supportive community of customers and suppliers that extends far beyond the city limits. Today, it stands as an example of excellence in the world of chocolate, recognized among the finest globally.

Inspired by pre-Hispanic heritage and with a mission to create the most sophisticated chocolate in Mexico, Metiche was founded in 2020. Their chocolate offers a journey into Mexican roots through the palate. Based in Guadalajara, Metiche is a bean-to-bar factory that exclusively uses Mexican beans. The name Metiche, which means “nosy” in Spanish, perfectly captures the essence of Mexican culture. Mexicans love knowing all the “chisme” (gossip), discovering the best parties, and meeting everyone there—just for the fun of it. Metiche also embodies a spirit of sharing—stories, experiences, and chocolate. They believe that great connections and conversations start with sharing a piece of Metiche, a unique piece of chocolate filled with love.

Pacari Chocolate, a beacon of sustainable and ethical chocolate production, is on a mission to offer the world's best chocolate, setting uncompromising standards for both taste and integrity. Their commitment to quality is exemplified in their chocolates, each with a minimum cacao content of 60%, using solely organic certified ingredients to ensure that neither people nor the planet suffer harm during the growing process. What sets Pacari apart is their dedication to natural ingredients and the absence of dairy, gluten, refined sugars, nuts, soy, and notably, palm oil, demonstrating their steadfast commitment to environmental preservation and the biodiversity of Ecuadorian rainforests. Pacari's roots can be traced back to a humble beginning, collaborating with a few families. Today, their initiative has blossomed to encompass over 4,000 families engaged in organic farming. They source their cacao from native Arriba Nacional plants, nurtured by small-scale organic cacao farmers in the Ecuadorian rainforest. This approach eschews monoculture plantations in favor of preserving the biodiversity of the rainforest, avoiding deforestation and its conversion into monoculture cacao plantations.