RIVA Chocolate Maker

Welcome to RIVA Chocolate

Bean-to-Bar chocolate from single-origin cocoa beans, handcrafted in small, artisanal batches, situated in the serene mountain town of Revelstoke, British Columbia.

We take pride in our ability to create a product that is both ethically and sustainably sourced. 

The Real Chocolate Experience

Our chocolates are renowned for their exceptional quality, exquisite texture, and rich, complex flavor profiles.

Cocoa beans originating from different geographic regions each have their own unique flavors.
At Riva Chocolate, we celebrate the amazing adventurous tastes of each bar.

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What is bean-to-bar chocolate?

Many people are not aware that there is a fundamental difference between a chocolatier and a chocolate maker. In simple terms: a chocolatier uses premade (couverture) chocolate to create products; a chocolate maker creates the chocolate itself.

Bean-to-bar chocolate makers transform raw cocoa beans into the delicious chocolate we all enjoy, and the process, which involves many steps, can take up to a week or more.

Bean-to-bar is a craft chocolate-making movement that celebrates the cacao and treats it like gold (as did the Mesoamericans). There is a belief that Theobroma Cacao is a goddess plant, and bears fruit that reflects the soil, topography and the climate in which it is grown.

RIVA chocolate strives to honor the amazing natural flavors and complexities of the cocoa beans featuring cocoa profiles from Vietnam, Thailand, Nicaragua, Peru, Mexico, Honduras and more. 

Zu finds endless inspiration as she develops her own personal approach to batch crafting, learning from master chocolate makers and experimenting with new techniques to create truly exceptional bars.

RIVA Revelstoke!

About us


This chocolate is the epitome of craftsmanship and embodies the essence of quality and taste.

For people who love chocolate

Our dark chocolate bars contain only two ingredients—single origin roasted cocoa beans and organic cane sugar.

Each cocoa bean naturally contains about 50% cocoa butter (the only natural fat present in the bean) and about 50% brown mass (the chocolatey part). In my opinion, there isn’t just one right way to make chocolate. As a chocolate maker, I choose not to add extra cocoa butter to my dark chocolate creations. My personal approach to batch-making is to work with the natural ratio of cocoa butter within the beans. I like to believe that this is a RIVA’s way of paying tribute to the soul of the cocoa tree.

Our process