The Chocolate Atlas
Find chocolate by where it grows and how dark it goes.
We read the small print so you don't have to: 1,411 chocolates from specialist UK shops, mapped by cacao origin and cocoa intensity.
How dark do you like it?
About the scaleEvery bar with a stated cocoa percentage is placed on our five-square scale — from creamy milk to pure cocoa.
Where it grows
All 20 originsCacao only grows within about 20 degrees of the equator. Tap a pin to taste your way round the belt.
Madagascar
Sambirano valley, north-west
red berries · citrus · bright acidity
25 chocolates · 40–100%
Venezuela
Chuao, Sur del Lago, Carenero
nutty · caramel · gentle bitterness
21 chocolates · 44–100%
Peru
Piura, Cusco, the Amazon basin
fruity · floral · mild
13 chocolates · 45–100%
Vietnam
Ba Ria, Dong Nai, Tien Giang, Lam Dong
spice · tropical fruit · honey
11 chocolates · 48–100%
Single-origin picks
Browse by originOne bar from each of our biggest origins — a tasting flight in eight squares.
Shop by category
All categoriesFrom the Journal
All storiesFrom Bean to Bar: The Six Steps That Make Chocolate
Fermentation, drying, roasting, winnowing, conching, tempering. Most of chocolate's flavour is created after the pod is picked…
Chocolate Comes to Britain: Chocolate Houses, Quakers and the First Bar
Britain met chocolate as a fashionable drink in 1657, then spent two centuries turning it into something you could put in your…
When Chocolate Was Money: Cacao in the Aztec Economy
For centuries, a cacao bean was small change across Mesoamerica. You could buy a turkey with a hundred of them — and people…
The Origins of Chocolate: From Bitter Drink to Sweet Bar
Chocolate spent roughly 90% of its history as a drink, and most of that unsweetened. Here is how a bitter Mesoamerican beverage…











