Great Craft Chocolate Bars from Around the World for 2026

2026 chocolate bars

The Northwest Chocolate Festival returned to Bellevue’s Meydenbauer Center October 3-5, 2025, bringing together more than 100 exhibitors and educators. It’s one of the rare moments when you can taste chocolate from across the globe in only two days. And the outlook for 2026? It will be the year of inclusions and infusions. Chocolate makers are leaning into tropical fruit, spices, teas, coffees, and spirits to entice both chocolate connoisseurs and newcomers. With so many favorites, here are the bars that make our 2026 must-try list:

Fruity

The fruit-forward bars stood out this year thanks to their clever pairings. Fruit becomes the lead flavor without discounting cacao flavors.

Fruity chocolate bars

Kasama Chocolate (Canada)

Kasama delivered an interesting lineup of award-winning white chocolate bars bursting with real fruit flavor.

Limited edition 55% Philippine Calamansi White Chocolate: tart, juicy, and creamy.

55% Blackberry White and 55% White Chocolate Raspberry. Both vegan, were made with British Columbia fruit and Peruvian cacao butter.

55% White Chocolate Durian: creamy, pungent, and very much for the brave ones who can take Durian’s one-of-a-kind aromas.

Azú Chocolate (Venezuela)

Azú is one of the few bakeries making its own bean-to-bar chocolate. They select their beans from regions like Chuao and South Lake Tahoe.

70% Chuao Chocolate with Passion Fruit. This award-winning bar stands out for depth and balance.

55% Chuao Chocolate with Guava. This bar highlights the flavors of guava blended with cacao.

Spicy

Spicy chocolate bars

As we moved into spiced bars, chocolate makers experimented with botanicals and unexpected heat. These bars added warmth and a real kick!

Soklet (India)

70% Dark Chocolate with Bhut Jolokia Chili: this classic Mayan combination meets one of the world’s hottest chilies, the Bhut Jolokia Chili from Assam.

70% Dark Chocolate with Hibiscus & Pumpkin Seeds: this floral and nutty bar features a unique inclusion that is often overlooked.

BOHO Chocolate (USA)

Turmeric Swirl Milk Bar: inspired by Golden Milk, combining turmeric and warm spices with milk chocolate.

Bakery

These bars borrowed ideas from cakes, pastries, and iconic snacks matching cacao with nostalgia.

Bakery chocolate bars

Mission Chocolate Brazil

Romeo & Juliet White Bar: made with white chocolate and cream cheese, this chocolate bar is inspired by the beloved Brazilian snack. A returning show favorite that always sells out.

Read more about Mission Chocolate.

Fjåk Chocolate (Norway)

Their limited-edition Cake Series captured the comfort of baked goods blended nicely with chocolate.

Cinnamon Roll Milk Chocolate: Dominican Republic milk chocolate with skillingsboller folded in. A tribute to Bergen’s famous cinnamon rolls.

Blackcurrant Pie: creamy white chocolate with tart blackcurrant and a crust made of crushed up oats, almonds and honey.

Fjaking Awesome Brownie Bar: 60% dark chocolate with tiny brownie bits blended into the bar.

Boozy

Boozy chocolate bars

As we moved to boozy infusions, several makers showcased how spirits can enhance exceptional cacao beans.

Dick Taylor Craft Chocolate (USA)

65% Orange Bourbon Pecan: Belize dark chocolate with bourbon-soaked candied pecans, maple, and orange. Warm and zesty, perfect for the holidays inspired by Pecan Pie.

Kairi Chocolate (Trinidad)

Island Spice 50% Dark Milk Chocolate: Trinitario beans paired with Caribbean spices, citrus, and floral notes for a warm experience.

Qantu Chocolate (Canada)

75% Dark Single Malt: Chuncho cacao with deep, warm Canadian single-malt whisky notes.

Kasama Chocolate (Canada)

70% Wallflower Gin & Juniper Barrel-Aged: Ugandan cacao aged four weeks in gin-seasoned oak, then stone-ground with juniper berries. Fresh, floral, and unforgettable.

Coffee & Tea

The final tasting section shifted into caffeine territory. These bars carry the character of favorite beverages without losing cacao’s flavor.

Coffee & Tea chocolate bars

Cocoa Legato+Caffe Vita (USA)

70% Dark Chocolate Espresso Bar: Colombian cacao infused with Coldshot espresso for a bold, surprisingly creamy vegan bar. It’s Seattle-based Cocoa Legato collaboration with the local Caffe Vita to create a fresh take on the classic pairing of chocolate and coffee.

Karuna (South Tyrol, Italy)

Coffee Arabica 68% Dark Chocolate Bar: notes of espresso, caramel, and chocolate come together with a clean and lightly bitter finish.

Fu Wan Chocolate (Taiwan)

62% Peach Red Oolong: high-mountain peaches blended with eastern Taiwan red oolong.

62% Salty Perilla Red Jade Tea: shiso salt, fleur de sel, and Ruby tea come together for a savory, bright bar.

Read more about Fu Wan Chocolate. 

Where to buy

These bars are not largely available in the US. You can buy selected bars at Bar and Cocoa. You can also check out Caribshopper for Caribbean bars. And don’t forget your local specialty foods stores.