The library

Craft chocolate, profiled like wine

2,128 bars from 23 origins, each profiled across flavor, acidity, bitterness, texture, and pairings — the data behind the XOCOA sommelier.

Browse by origin

Highest-rated bars

Chocolate Makers — Nicaragua, 65% dark, 4.8/5

Fave Di Chuao Italy Beans Crossover Venezuela Chuao — Trinidad, 58% dark, 4.8/5

Mangaro Lait Cluizel France Dark-Milk Crossover Madagascar — Madagascar, 62% dark, 4.8/5

Chuao 81% Mast Brothers USA Dark Twang Venezuela — Venezuela, 67% dark, 4.8/5

75% with Nibs Corallo San Principe Dark Naked Príncipe — Brazil, 67% dark, 4.8/5

Ecuador 50 Austria Dark-Milk Crossover Ecuador Nacional — Ecuador, 71% dark, 4.8/5

Milk Trio: Milch 'Dark Style'Reis Dunkelreis Weiß Austria White Chocolate Crossover — Dominican Republic, 82% dark, 4.8/5

Blanco de Criollo Amedei Italy Dark Naked Peru — Peru, 71% dark, 4.8/5

JamaicaGrenadaPeruVenezuelaEcuadorIvory Coast Bessone Italy Dark Naked Jamaica — Nicaragua, 82% dark, 4.8/5

Venezuelan Black Willie's UK Dark Earthen Venezuela Rio — Venezuela, 77% dark, 4.8/5

Caracas Bessone Italy Flavored Crossover — Venezuela, 73% dark, 4.8/5

Jamaica Coppeneur Germany Semi-Dark Earthen Jamaica — Tanzania, 89% dark, 4.8/5

Or just describe what you want

"Something fruity and not too bitter, for after dinner" — that's all the sommelier needs.