Bertil Akesson is absolute chocolate royalty. His family’s estate in Madagascar is responsible for the defining terroir of that region because an overwhelming majority of top chocolate makers use Akesson’s beans for their Madagascar chocolates. In addition to farming cacao, currently in multiple regions, Akesson’s has its own line of chocolate, using the best of its harvest from all their origins. Do not miss the bars with inclusions, such as wild heirloom black pepper, grown on the very shade trees covering the cacao.