Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution is a comprehensive celebration of craft chocolate written by food writer Megan Giller. The book busts some popular myths about chocolate and introduces us to more than a dozen craft chocolate makers around the country (you’ll find a few pages on Dandelion, too).

You’ll get a taste for the chocolate-making process and how chocolate’s flavor depends on where the cocoa beans were grown, as well as how to pair chocolate with coffee, beer, spirits, cheese, and bread. With 22 recipes from master chefs, you’ll learn to turn your chocolate bars into delicious sweets and savories, too.