Chocolate Bars

Frequently asked

• What makes a chocolate bar good?

  A good bar usually combines four things: clean ingredients (no PGPR, vegetable fats or vanillin), transparent origin (named country, ideally region or co-op), a cocoa percentage that matches the style the maker is going for, and careful processing (fermentation, roast, conching). Good chocolate does not need a high cocoa percentage to be good.

• How are bars added to Chof?

  Most bars are added by chocolate enthusiasts using the Chof app. Makers can also send their full range with images and details to felipe@chof.nl.

• Can I filter chocolate bars by origin or cocoa percentage?

  Yes. Browse bars by cacao origin at /origins, by cocoa percentage at /cocoa, by chocolate type at /type, or by maker at /makers. Each facet has its own dedicated hub page.

• What information is available for each chocolate bar?

  Every bar page on Chof shows the maker, cocoa percentage, origin country and region (when known), ingredients, certifications and tasting notes. Internal links connect each bar to other bars sharing the same origin, cocoa band or style.

• How are the top chocolate bars on Chof picked?

  The Top 20 chocolate bars list ranks bars by a combination of origin transparency, ingredient purity and how much a maker documents about how the bar was made. The list is regenerated hourly and never sorted on a single five-star number.

• What is single-origin chocolate?

  Single-origin chocolate is made from cacao beans that all come from one country. Single-estate or single-farm bars narrow this further to one growing region or one farm. Single-origin labelling lets you taste cacao genetics, soil and post-harvest fermentation, instead of blending them away.