Are you looking for couverture chocolate for chefs to use at the restaurants? Or just provide private label chocolate bars that customers can buy? or both?
I can provide both types of bars (and even the labels), including organic. The chocolate comes from a chocolate maker Ecuador where they sell (exclusively) to the top hotels & restaurants in Guayaquil and now some in Quito.
Let me know if you're still looking. I can send samples, too.
I can provide very high quality all-natural chocolate from Ecuador, made from 100% Arriba (Nacional) cacao beans. The chocolate comes from a medium-sized company that mostly focuses on the internal Ecuador market.
I just got back after 3 1/2 weeks in Ecuador. We toured factories and farms with my family and friends. I've loved dark chocolate for most of my life, especially with a glass of red (or Port!) wine. We enjoyed one of the tours so much that we went back to the "fabrica" again and ultimately secured samples so that we could help spread the word.It probably helps that my wife is from Spain and I'm fluent in Spanish 
Since I got back I've tried to find a better chocolate. Valhrona is very good, but it is expensive and it already has vanilla, which can always be added later (if you're cooking). I've already compared to Callebaut / Trader Joe's; I think this chocolate is much smoother and tastier. I won't even mention Hershey's, Cadbury, etc.
I can get White Chocolate, Milk Chocolate, and 55%, 75% or 100% dark chocolate in 1 kilogram bars or "kibbles" in bags for easy melting.
I have the technical specifications (in Spanish; I can translate if needed).
If you are still looking for chocolate let me know.
Coco Sala in Washington, D.C. sells chocolate covered bacon strips. I thought my kids would love it but the combination was just too much to handle. They love chocolate. And they love bacon. But not together!
I am going through the "Bean to Bar" program at Ecole Chocolat. The program includes tastings to compare chocolate from different regions, cocoa percentage, etc. I've found a couple chocolate bars that had the taste of smoke - one good and one bad.
The Michel Cluizel 85% Grand Noir had an incredible smokey flavor - reminiscent of sherry oak barrels burning in a barbeque pit, with a nice scotch whiskey lingering aftertaste.
On the other hand the Michel Cluizel Mokaya 66% Mexique had a terrible smokey aroma / flavor. While on the one hand it was somewhat bland, it had an unpleasant tobacco undertone. Made me think that they were smoking cigarettes or cigars while they prepared the chocolate! YECCH!
Very good points. I was merely restating the company's marketing. I will avoid that in the future without referencing peer-reviewed research.
Note that I did say that the best was 70% bittersweet even though it also had some camel's milk. So to your point, chocolate with higher cocoa content is better for diabetics, and in this case it is the best tasting chocolate with camel's milk anyway.
I have tried camel's milk chocolate. Several years ago when the volcano in Iceland stopped air traffic in Europe I had to fly to India. I decided to stop in Dubai. On the way back home to the US I got stuck in Dubai for 24 hours (free hotel and food!). I bought several varieties of chocolate made with camel's milk, though I thought the best was the 70% bittersweet cacao, though it had some camel's milk.
By the way, camel's milk is healthier than cow's milk: according to the company, camels milk offers five times more vitamin C than cows milk, has less fat and less lactose and more insulin, making it a good option for diabetics and people who are lactose intolerant.
You can buy their chocolates by calling the company (Al nassma).
