The finest chocolate, direct from sustainable sources around the globe

By Brandy Gonsoulin

It has been named “food of the gods,” can boast proven health benefits, and is considered one of the most popular food products in the world. Chocolate—and our love of it—dates back as far as the Aztecs. Today, artisan chocolate maker Askinosie Chocolate in Missouri is carrying the tradition forward in the best of ways, with a tempting array of sustainable chocolate products.

Built on the principles of bean-to-bar and direct trade, the operation is the passion project of the Askinosie family, who dove into the chocolate-making business in 2005 and never looked back. These unique chocolates begin with direct relationships with cocoa farmers who provide naturally sourced ingredients. A meticulous 70-step chocolate-making process ensures you receive only the highest quality chocolate.

One of Askinosie’s signature bars, the 62% Dark Milk Chocolate + Fleur De Sel (with 54 percent cocoa liquor and 8 percent cocoa butter), is made from beans sourced directly from farmers in Davao, Philippines and contains notes of caramel sweetness, vanilla, and a subtle salinity. Looking for a peanut butter cup that’s unlike any you’ve ever had? Try the limited edition 60% Dark Chocolate + Peanut Butter bar, a match made in heaven of natural crunchy peanut butter from Big Spoon Roasters in North Carolina and velvety, dark Tanzania chocolate.

Askinosie also offers a range of other chocolate products, like cocoa nibs, cocoa powder, baking goods, and even gift sets. And every bar comes complete with a “Real People. Real Places” story that includes a picture of the farmer who grew the beans. These aren’t just chocolate bars to enjoy, they’re chocolate bars you can feel good about eating.
Sweet Facts
  • Askinosie is a two-time Good Food Awards winner and was also named one of the best in the US by Food & Wine.
  • They are the only chocolate maker practicing direct trade on four continents, and work with farmers in the Philippines, Tanzania, Honduras, and Ecuador.
  • As part of their commitment to social responsibility, Askinosie has started their own Chocolate University, an experiential learning program for local students interested in the world of artisan chocolate making.
  • The Chocolate University program also takes high school students to Tanzania every other year to work with Askinosie’s cocoa farmer partners—and to learn first hand about international direct trade relationships, and engage in community development projects that they have begun there, like a sustainable lunch program that feeds over 1,600 students per day, and has provided over 750,000 meals to date, with zero donations.

Spread the Love

Forget Nutella—Askinosie makes its own chocolate hazelnut spread using hazelnuts sourced directly from the Holmquist Orchard in Lynden, Washington. The nuts are ground into a hazelnut butter and mixed with roasted cocoa nibs and natural cocoa powder. There are no additives or fillers, and it’s lower in sugar than the competition.