5 stores · curated ORBIS register
Guatemala City, Guatemala
Danta Chocolate has made bean-to-bar chocolate from Guatemalan cacao since 2008, controlling each step from seed to bonbon. It sells bars, filled confections and Maya-figure moulds at kiosks around Guatemala City and through its online shop.
Best for Bean-to-bar Guatemalan chocolate
4a Calle Oriente #8, near the main plaza, Antigua Guatemala
This Central American-founded chocolate house runs its Antigua branch as a working demonstration space where guests roast, grind, and temper Guatemalan cacao by hand through bean-to-bar and mini workshops. Beyond the classes, the shop sells bars and drinking-chocolate blocks made from cacao sourced through direct relationships with regional growers.
Best for Bean-to-bar chocolate workshops and Guatemalan cacao bars
San Pedro La Laguna, Lake Atitlan, Guatemala
Diego's Chocolate is a Tz'utujil Maya-owned chocolate maker in San Pedro La Laguna built on a founder's grandmother's recipes, fire-roasting organic, USDA-certified cacao locally since 1990. Each hand-rolled, fudge-textured bar is hand-colored and wrapped, sold plain or flavored with cardamom, chile, or sea salt.
Best for Hand-rolled Mayan-style chocolate
Antigua Guatemala
Fernando began roasting coffee in a popcorn popper around 1998 and opened this Antigua Guatemala café in 2001. Since 2005 it has also made bean-to-bar chocolate from cacao sourced exclusively in Guatemala.
Best for Bean-to-bar chocolate made exclusively from Guatemalan cacao alongside coffee Fernando began roasting
Fernando's Kaffee started, by the shop's own telling, with one man experimenting with roasting coffee beans in a popcorn popper around 1998. He opened the café itself in Antigua Guatemala in 2001, at a moment when the colonial city was becoming known internationally for the quality of coffee grown in its surrounding volcanic highlands. The chocolate side came from the same instinct for doing things from raw material up: Fernando began roasting cacao that same year, and in 2005 started making chocolate bean-to-bar, using cacao sourced exclusively from Guatemala rather than blending in imported beans. Fifteen-plus years of refining that chocolate process have gone into a program that now includes hands-on chocolate workshops for visitors, alongside the coffee roasting that started it all. The café has become, almost incidentally, a meeting point -- travelers and locals gathering over the smell of beans roasting on-site, a smell few Antigua cafés can claim comes from their own equipment rather than an outside supplier. Both products share the same premise: single-origin, produced start to finish under one roof, in a city where a great deal of coffee and cacao passes through on its way to being roasted somewhere else entirely. Fernando's keeps both processes local instead.
6ta Avenida Norte #2 / Online
Maya Cacao Chocolates builds its Antigua shop around low-sugar bars, 100% cacao and hand-painted filled chocolates flavored with fruit, praline, spice and liqueur. Founded in 2018 by pastry chefs trained in Europe, the Guatemalan company buys its cacao from small regional farmers and keeps preservatives and additives out of its fine-chocolate story.
Best for Aromatic Guatemalan cacao, hand-painted chocolates and low-sugar flavored bars
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