Haiti shares the island of Hispaniola with the Dominican Republic, and for a long time much of its cocoa was sold unfermented as a low-value bulk commodity.
That has changed over the last decade or so. Cooperatives in the north have invested in central fermentation and drying, and Haitian beans now appear on single-origin labels from respected makers, generally producing a fruity, approachable chocolate.
Haiti chocolate to try
Sorted from mildest to darkest
