Other Resources

Three of my wonderful students at Colorado State University, Alayna Stoner, Bailey Cleven, and Danielle Roberts, recently produced this excellent website and demonstration on the science of chocolate tempering.

John Nanci's informative website is the best place to start for anyone wishing to learn about the bean-to-bar chocolate movement or wanting to make chocolate themself.

The best website to purchase high-quality bean-to bar chocolate. Use the search option to search by category, type, origin, inclusion, etc. Find something you've never tried before!

Personally, I recommend Mirzam, Soma, Qantu and White Label