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. We use only real flavors in our ingredients, natural pigments for colors, and only cocoa butter in our chocolate couverture (other brands sometimes will replace some of chocolate's cocoa butter with less-expensive milkfat or palm oil compounds).
A giant nerd whose hunger for information is matched only by an appetite for delicious food, Jon Good started making chocolate as gifts for friends and family. After becoming fascinated by—then obsessively researching—the unique properties of chocolate and cocoa butter crystallization, Jon also found he really enjoyed the work. 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 bacon chocolates are, in fact, made with real bacon.
Jon Good Chocolates makes its products at the former Pfizer laboratory in Brooklyn, New York, a historically notable building where the discovery of life-saving medicines like doxycycline and sertraline were discovered. Its production is inspected and licensed by the New York State Department of Agriculture and Markets.
We've also gotten to work with some great clients like the Bravo network, ITV, and 10 Corso Como