Coffee and chocolate have a lot in common. Hans Westerink at Cloud Walking Coffee & Violet Sky Chocolate in South Bend, Indiana, is one of several makers working with both ingredients and bringing them together in creative ways.

At Fu Wan Chocolate in Taiwan, Warren Hsu is using beer yeast and other ingredients to infuse he bean to bar chocolate bars with unique flavors.

Arcelia Gallardo of Mission Chocolate in Brazil was instrumental in launching the Brazilian bean to bar chocolate movement, but first she had to help Brazilian cacao farmers improve their crop. Now she celebrates Brazilian ingredients in her excellent chocolate bars.

Scott Watson was a professional craft brewer before founding Loon Chocolate. He sees many similarities between these two artisan worlds.

At Ratza Chocolate, Sara is infusing a lifetime of herbal knowledge and a world of botanical flavors into her bean to bar chocolate.