You can (and should) find Denae Hostetler's bean-to-bar chocolates at places like Moon Dust Farms in Mesa and Highland Yard Vintage in Chandler. Hostetler sources only Criollo beans for the arduous process of turning them to high-end chocolate. She winnows using a machine that her dad built, grinds using stone, and roasts in a common kitchen oven. The love and intention are there, rippling through a final product that makes big-name chocolate taste like birthday candle wax. Hostetler sells truffles and cacao discs for mixing and forming into the Mexican chocolate drink with ancient Aztec roots. If you consider yourself a more-than-casual chocolate fan, tracking down these bars is a must.