@stevegis_ssg There are small-batch chocolate factories which give you a chance to taste varietal chocolate, from specific terroir: place of origin, year, fermentation conditions. There all steps on the fermented beans (sorting, roasting, shelling, grinding, tempering, molding...) can even happen in a small cafe and showroom as visitors can watch.

This is the model of Dandelion Chocolate of San Francisco. Do you know of others?