Naviluna’s Velvet Stout-Infused dark chocolate bar is made with Indian cacao nibs that steeped in stout before being reclaimed, dried, and turned into this fascinating flavor exploration. He’s how it was made.

Ritual Chocolate’s The Après Bar is a 70% dark chocolate bar made with sparkling white wine and raspberries. It’s a luxurious bar for celebrating the everyday, according to founder Anna Seear.

Tyler Cagwin of Nostalgia Chocolate loves craft beer as much as chocolate, and he’s brought the two together in his Hop Aged 70% dark chocolate bar aged on Chinook hops.

Mission Chocolate’s Two Rivers dark chocolate bar is a bean to bar chocolate made by Brazilian craft chocolate maker Arcelia Gallardo. It tells the story of the Meeting of the Waters, the birth of the Amazon River, and the meeting of cultures at Mission Chocolate.

Omnom Chocolate, a bean to bar chocolate maker in Reykjavik, Iceland, uses beer ingredients in their best-selling Black n Burnt Barley bar.

Mackenzie Rivers at Map Chocolate used to spend her winters in Idaho, skiing through the snowy forest at night. Her Starry Night bar with pine bud syrup, Douglas fir tips, and Norwegian sea salt evokes the western woods blanketed in snow. Here’s the story behind the bar.