Bean to Bar Chocolate Maker Location: Portland, Oregon
Chocolate Maker(s): George Domurot
Website: Ranger Chocolate
Date Established: November 2013
Ingredients Used: 2 – Organic Cacao, Organic Cane Sugar
Allergy Information: All bars are made in a facility that also processes egg, dairy, tree nut, and gluten.

Founded in 2013 by George Domurot and David Beanland, Ranger Chocolate was born out of a desire to make chocolate with purpose, rooted in craftsmanship, quality, and transparency. Located in Portland’s Central Eastside, Ranger is one of the city’s first bean-to-bar chocolate makers, producing every bar from scratch, from roasting raw cacao to hand-wrapping the final product.

George, Ranger’s Founder and CEO, is also its sole chocolate maker. Entirely self-taught, he began experimenting with cacao in his kitchen, driven by curiosity and a hands-on approach. Those early batches, while imperfect, sparked a deep passion that evolved into a full-scale chocolate company.

Ranger is all about intentional chocolate-making. Most bars contain just two ingredients: organic cacao and organic cane sugar. There’s no cocoa butter, no vanilla, and no shortcuts. Chocolate isn’t rushed here. It’s given the time it needs to develop and shine, whether that’s through light roasting, long refinement, or week-long conching.

Their motto, "Always Faire Trade, or better," reflects their commitment to ethical sourcing. All cacao is sourced through verified, transparent channels that support sustainable and fair practices.

Featured bars like Tumbes, Salitral, Vanuatu, and OKO each highlight the unique flavors of their origin, earthy, floral, bold, or smooth, allowing the cacao to tell its own story.