Cleveland Chocolate Company founder Rebecca Hess works with excellent cacao from Uncommon Cacao in her bean to bar chocolate bars, and she roasted cacao nibs for Noble Beast Brewing for their pastry stouts and chocolate beers.

Tyler Cagwin makes bean to bar chocolate at Nostalgia Chocolates in Syracuse, New York, and he provides cacao for area craft breweries as well.

Eric Parkes makes bean to bar chocolate inside Aeronaut Brewing’s brewery, including bars infused with the ingredients and flavors from the brewing process.

Brett Smith at Branch & Bone Artisan Ales in Dayton, Ohio, uses cacao from bean to bar chocolate maker Violet Sky Cacao in South Bend, Indiana, for his chocolate Imperial Stouts. Here’s the story of how the partnership began.

The Chocolate Conspiracy is a bean to bar chocolate maker in Salt Lake City, Utah, and they’re making some excellent dark chocolate bars using local craft beers, from IPAs to Coffee Beers to Lagers. Founder AJ Wentworth shares how he infuses the flavors of beer into his bars.

French Broad Chocolates and Burial Beer in Asheville, North Carolina, enjoy an ongoing creative partnership that has led to some of the most interesting (and tasty) beer chocolates and chocolate beers in the country, including a new collection of beer-infused chocolate bonbon bars.

Corina Gimenez brings together Venezuelan cacao with Norwegian culinary ingredients at Xoco by Corina, a bean to bar chocolate company in southwest Norway.