Chocolaterie de la Corniche

A small bean-to-bar workshop above the Beirut corniche, started by two engineers who came home after the 2020 blast determined to make something sweet in the city. They roast single-origin cacao and marry it with what Lebanon does best: Bkassine pine nuts, Tripoli rose, Anfeh salt.

Every bar lists its cacao lot and roast date. The dark bars lean bitter on purpose — "dessert is for the pastry shops," they say; "we make coffee's best friend."