It took three years for historian Julio Fernandez Amón and journalist George Soriano to take the plunge and leave their day jobs in Costa Rica to follow a dream of making chocolate. The decision would come just in time for the great recession of 2008.

Despite the odds, and ignoring the advice of friends and family, the two forged ahead with optimism and perhaps just the right amount of naiveté. And so Sibu Chocolate (known as Sibo Chocolate in the U.S.) was born.

Looking back to Costa Rica’s historical roots, Sibo Chocolate has begun a chocolate renaissance where fine flavor reigns supreme. And like their country’s original chocolate makers, Sibu chocolatiers craft their chocolates by hand with Costa Rican cacao and only the freshest all-natural ingredients.