Bean-to-Bar Chocolate by a James Beard Award-Winning Pastry Chef

Named 2006's Outstanding Pastry Chef of the Year by the James Beard Foundation and earning a spot in Forbes' 10 Most Influential Chefs in America, Chef Johnny Iuzzini is now moving on to his next passion project: chocolate. Alone in his New York workshop, Chef Iuzzini crafts each bar himself—from sorting the beans to roasting, refining, molding and packaging his small-batch, bean-to-bar chocolate. Johnny is able to craft some of the finest bars in the country by skillfully handling every step of the process himself.