The makers of this type of chocolate take extra effort to learn about where the fruit is grown. They strive to create unique and excellent tasting chocolate. Since the cacao beans (actually seeds) are coming from farms in specific areas of the world, the taste experience is quite different for each location. Terroir, along with techniques used by the chocolate makers, allows for wonderful variety. These chocolate makers are also not always chocolatiers (people who work with ready-made chocolate and turn it into different treats). The entire process of creating chocolate from the fermented and dried beans is the focus. Making chocolate is easy but making excellent chocolate is extremely difficult.