The chocolate section of your local market was once dominated by big companies like Hershey and Nestlé, but chances are you’ll now also find a growing selection of craft chocolate bars from makers like Fruition, Taza, Castronovo, Dick Taylor, Patric, and Raaka, with classifications such as single origin, blended, inclusion, dark, milk, white, and 100 percent. These bars began with beans that come from countries around the globe — places like Belize, Costa Rica, Peru, Ghana, Tanzania, Madagascar, and the Philippines. With so many amazingly delicious options, how does any self-respecting chocoholic know where to start?

How about here, with a copy of Megan Giller’s new book, Bean-to-Bar Chocolate, and a selection of her favorite bars? Let us start you down the road to chocolate bliss!

One grand prize winner will receive:

  • One (1) copy of Bean-to-Bar Chocolate ($19.95)
  • One (1) bar of Fruition Chocolate’s Wild Bolivia ($12.00)
  • One (1) bar of French Broad’s Malted Milk ($11.00)
  • One (1) Askinosie Vanilla Bean Collaboration Bar ($9.00)
  • One (1) bar of Dandelion Chocolate’s Single-Origin Madagascar ($8.00)
  • One (1) bar of Guittard Chocolate’s 85% Clair de Lune ($5.00)

The sweepstakes runs from October 10 to November 13, 2017.

The Sweepstakes Has Ended

The winner will be contacted via email on November 14. Check your inbox!

Bean-to-Bar Chocolate

by Megan Giller

Author Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution. Learn what to look for in a chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, and bread. This comprehensive celebration of chocolate busts some popular myths (like “white chocolate isn’t chocolate”) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You’ll get a taste for the chocolate-making process and how chocolate’s flavor depends on where the cocoa beans were grown — then turn your artisanal bars into unexpected treats with 22 recipes from master chefs.

Megan Giller is the author of Bean-to-Bar Chocolate. She is a food writer and journalist whose work has been published in the New York Times, Slate, Zagat, Food & Wine, and Modern Farmer. Giller has written extensively about the food scenes in both New York City and Austin, Texas, and her blog Chocolate Noise was a 2016 Saveur Food Blog Awards finalist. She offers private chocolate-tasting classes, hosts “Underground Chocolate Salons,” teaches classes at shops across the United States, and judges at chocolate competitions. She lives in Brooklyn, New York.

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