How To Pick The Best Chocolate For Your Money From The Growing Options

By Deena Shanker
Bloomberg

By now you’ve probably noticed the increasingly crowded shelves of chocolate at U.S. grocers and specialty food shops, not to mention Amazon.com, ABC Carpet & Home, and Target. Once the domain of a few, craft chocolate (also known as bean-to-bar chocolate) has found its own niche in the foodie market. There are more options for chocolate lovers than ever before, and that makes the choices all the harder.

One way to navigate this sweet but intimidating little world is with Megan Giller’s forthcoming book, Bean to Bar Chocolate: America’s Craft Chocolate Revolution. The book, out Sept. 19, provides tasting tips, origin stories and profiles of the country’s most talented chocolate makers, who have perfected the process of turning specially sourced beans into mouthwatering bars.

A craft chocolate bar means the maker “absolutely starts with whole beans and turns them into chocolate themselves,” no remelting of couverture allowed, Giller said in an interview. Pro tip: Don’t call makers chocolatiers, who work with chocolate that has already been made.For those new to the world of expensive chocolate – bars generally range from $8 to $14 – these basics will spare you the bitter aftertaste of making a bad investment.

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