Bean-to-Bar Chocolate

The Gourmand World Cookbook Awards US winner, Chocolate category

“Shedding some much-needed sunshine on an ever-expanding delectable industry, Megan not only reminds us that our favorite treat starts out as a vegetable, but also shows the painstaking process these little beans go through to achieve global stardom. Her wit and charm come through on each tasty page.” — Johnny Iuzzini, pastry chef and author of Dessert FourPlay and Sugar Rush 

“I thought I knew chocolate, but that was before reading this lively primer, which tells us all we need to know about chocolate’s history, production, labeling, and more. It delivers on every level: stimulating our appetite for knowledge, then sating our cravings with luscious recipes.” — Darra Goldstein, editor-in-chief, The Oxford Companion to Sugar and Sweets

“What you need to know, right now, about the US bean-to-bar movement, no-holds-barred. Giller takes us behind the scenes with our favorite chocolate makers and invites us to explore hands-on with delicious recipes and tastings.” — Pam Williams, founder, Ecole Chocolat Professional School of Chocolate Arts“An exhaustive look at the world of craft chocolate, featuring some of my favorite makers. What’s not to like about a whole book on chocolate?” — Anna Jones, chef and author of A Modern Way to Eat and A Modern Way to Cook

“Easy-to-follow recipes and informative diagrams with helpful descriptions for the novice palate!” — Michael Recchiuti, founders of Recchiuti Confections“Finally, someone sheds some light on the bean-to-bar journey, which can seem obscure but also results in flavors that are fireworks for your mouth.” — Jacques Torres, pastry chef and chocolatier