Chocolatier
Works couverture by hand into bonbons, truffles and moulded pieces, usually finished on site the same week you buy them.
15,776 listings Β· 5,638 cities Β· 51 states
Bonban is a US directory of chocolatiers, bean to bar makers, confectioners, chocolate cafes and factories that open their doors. Browse by state and city, then read the guides that tell you what to ask for when you get there.
Browse
Every state is listed. These twelve have the deepest coverage, and the full A to Z index has the rest.
Six kinds of listing
We sort every listing into one of six categories, because a bean to bar maker and a fudge counter are answering completely different questions.
Works couverture by hand into bonbons, truffles and moulded pieces, usually finished on site the same week you buy them.
Roasts, winnows, grinds and conches cacao beans in house, so the bar you taste is traced back to a single farm or region.
A retail counter built around chocolate: bars, boxes, seasonal moulds and gifting, sourced from makers near and far.
Old-fashioned sweet shop territory: fudge slabs, brittle, caramels, barks and nostalgic candy alongside the chocolate case.
Sit-down chocolate: drinking chocolate, mochas, fondue, molten cakes and pastry, with a retail case near the register.
Production floors open to visitors, with tastings, viewing windows and factory-store pricing on seconds and overruns.
From the directory
A sample of independent chocolatiers and bean to bar makers from around the country.
Guides
Percentages, temper, bloom, sourcing labels and pairing. Written to be useful in a shop, not to fill a page.
Shelf life, shipping heat, allergens, dietary rules and the difference between a box that impresses and a box that gets eaten. A practical checklist before you spend.
Bitterness stacks, tannin clashes, sugar flattens. Three pairing principles that hold up, a working chart, and the combinations worth building a tasting around.
Chocolate bark is one of the simplest candies to make at home, but getting the clean snap and matte-free shine right depends almost entirely on how the chocolate is melted and cooled.
A lava cake's molten center is a matter of precise, intentional underbaking rather than a happy accident, and getting it right takes attention to ratio, timing and oven temperature.
Wheat flour's gluten does more structural work than most bakers realize, and understanding that job is the real key to swapping it out successfully in desserts.
Chocolate Easter nests borrow their central image from centuries of egg symbolism, and a good one comes down to picking the right base, tempering the chocolate, and shaping it before it sets.
Tools
All client side, no sign-up, nothing sent anywhere.
Melt, cool and working temperatures plus seed weight for dark, milk, white and ruby, in C or F.
Chocolate and cream weights for glaze, filling, rolled truffles, slab or whipped ganache.
Minimum fill, total chocolate, thinning oil and dipper counts for your guest list.
Turn the number on the wrapper into grams of sugar, fat and cocoa solids per serving.
Swap cocoa powder, unsweetened chocolate, chips and couverture without wrecking the recipe.
Plus notes on when each one is worth using and where the numbers come from.