The bean to bar scene had its origins in the USA. Askinosie was an early pioneer and had set up many social projects directly in the areas of origin of the cocoa plantations. The small farmers even found a prominent place on the packaging. Dandelion Chocolate were the first to publish the prices paid for each batch of cocoa beans on their website. Dick Taylor is an internationally awarted chocolate maker with what is probably the most beautiful packaging and a work of art in the chocolate molding of the bar. Taza makes chocolate using the traditional Mexican method and thus restore the use of cocoa as an important component of food and culture.