Patricia Tsai produces stone-ground, bean-to-bar chocolate using the same processing techniques Mayans and Aztecs relied on thousands of years ago. The Los Angeles chocolatier was inspired after tasting traditionally made chocolate on a culinary tour of the Yucatán. The lightly roasted, sun-dried beans are fermented for only three days (half the time of most), and the resulting bars are full of earthy flavors, with a soft, crumbly, slightly gritty texture—an entirely novel indulgence. —Jenn Garbee