Because chocolate bars are produced mostly in Europe and North America, the farmers that made them possible—by growing cacao in tropical climates—don’t get to reap the full rewards. Grenada Chocolate, founded in 1999 by an American ex-pat, aims to buck that trend: its cocoa beans are grown and processed into bars entirely within its home country, helping boost the economy and providing employment for locals. The model, described as “a true worker-owned co-operative” in the 2012 documentary Nothing Like Chocolate, has since been replicated by companies like Madécasse (in Madagascar) and Pacari (in Ecuador).