“Fifteen years ago there were only about 5 bean-to-bar makers in the country, but now there are over 200!” Megan Giller writes in her information-packed book, Bean to Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, the Mind-Blowing Flavors.
Giller, a food writer and self-proclaimed lifelong chocofile, visited the test kitchen recently to talk about the bean-to-bar chocolate movement, answer our questions about the chocolate-making process, and conduct a chocolate tasting of five single-origin chocolate bars.