Cutting-edge chocolatiers: they may not be making chocolate from bean to bar, but these chocolatiers are passionate about delivering consumers an authentic artisanal experience.(Special Report)(Cover story)(Company overview)

For many outside observers, the debut of chocolate's renaissance in the United States began with the arrival of Scharffen Berger Chocolate Maker in 1997. But those steeped in chocolate within the industry recognize that premium chocolate has had its footholds on the American landscape well before then.

Nevertheless, what propelled Scharffen Berger Chocolate Maker, and the countless other large and small chocolate companies that followed, was timing. First, there was a willingness by well-traveled and monied consumers to seek out tastes experienced abroad, namely richer, more finely conched and more flavorful chocolates. Second, thanks to the interest in organic and all-natural offerings, younger consumers sought out more exotic and adventurous taste experiences.

And third, the media buzz spurred by a growing number of respected medical research articles on the health benefits of dark chocolate accelerated exploration and acceptance by mainstream consumers.

The subsequent explosion of premium and artisanal chocolate beginning with the new millennium clearly opened the door for retailers to include premium/specialty/organic chocolates in the candy aisles. In doing so, the standard for chocolate was raised throughout America.

Oversaturation of the mainstream premium chocolate segment soon led to a shakeout of participants, consumers determining what products and price points made sense to them. A subsequent thinning of players within the mainstream premium segment did crossover to the artisanal side.

Luckily, the consolidation of artisanal chocolatiers was muted, with long-established and emerging chocolatiers having the opportunity to capture the whim and fancy of a broad group of more knowledgeable consumers.

Candy Industry, through this past decade, has written about and profiled many of the most elite artisanal chocolatiers in the United States, from Jacques Torres, Norman Love, Michael Recchiuti and Larry Burdick to Fritz Knipschildt, Julian Rose (Moonstruck), Joseph Schmidt, the Birnn brothers and Katrina Markoff (Vosges Haut Chocolate), the list goes on.

Last year in the September issue, the magazine took a closer look at the artisanal movement, focusing on bean-to-bar chocolatiers such as Alan McClure of Patric Chocolates, Art Pollard of Amano Chocolates, Kristen Hard of Cacao Atlanta, Scott Witherow of Olive and Sinclair Chocolates and Shawn Askinosie of Askinosie Chocolates.

This year, we've focused more on chocolatiers, artisans using a variety of chocolate sources but who aren't bean-to-bar chocolate makers. Unfortunately, we were able to profile only a smattering of individuals, constrained by space, time and response limitations.

As an annual feature, we're optimistic that--in time--we'll do justice to all the chocolatiers breaking new ground and expanding the horizons of both consumers and our industry.

Compartes Chocolates

Compartes has been a Los Angeles tradition for more than 60 years. Founded by Mrs. Comparte in 1950 on the principle of bringing European chocolate techniques, recipes and artistry to the United States, today Compartes continues to appeal to the most discerning chocoholics.

Helmed by chocolate prodigy Jonathan Grahm, the company's sophisticated chocolates are still made from scratch daily at its Los Angeles chocolate factory and storefront. Grahm, who took over his family's chocolate shop at the young age of 15, had been inhaling and imbibing chocolate since he was three.

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