Jon Good's decade-long culinary career has left a trail of broken rules and a pile of innovations gleaned from breaking them. Our commitment to producing amazing, beautiful chocolate of the highest quality is the only rule we're interested in following.
A giant nerd whose hunger for information is matched only by an appetite for delicious food, Jon Good started making chocolate after becoming interested in—then 
obsessively researching—the unique properties of chocolate and cocoa butter crystallization. Noticing the similarity between professional silicone dessert molds and novelty silicone ice trays, Jon started painting and tempering cocoa butter onto spaceship-shaped ice trays, and the results were a smash hit across the whole internet.
obsessively researching—the unique properties of chocolate and cocoa butter crystallization. Noticing the similarity between professional silicone dessert molds and novelty silicone ice trays, Jon started painting and tempering cocoa butter onto spaceship-shaped ice trays, and the results were a smash hit across the whole internet. Many of Jon Good Chocolates' first customers and taste-testers followed vegan diets or otherwise didn't eat animal products, so Jon developed all his chocolates with vegan-friendly recipes, and created rich ganache fillings based on coconut oil instead of cream, and marshmallow easter eggs using garbanzo bean extract instead of gelatin. There is, however, one exception—the chocolate bacon truffles are, in fact, made with real bacon.
