Artistry, Sustainability and Community

THE STORY OF TANDEM CHOCOLATES

Tandem Chocolates began with a simple love for making — and sharing — chocolate. My mom, Catherine “Cass” McDonough, was a candy maker, and as a kid, I was her assistant. Those early memories — dipping cherries and swirling buttercreams — left a lasting impression.

Tandem grew from that foundation into a brand that celebrates artistry, sustainability, and community. We work with women-led businesses, ethical growers, and artisans who care about quality and impact. Every Tandem chocolate is a small expression of that mission — and a reminder that food can carry both joy and meaning.

The Adventures of Tandem Chocolate

The Adventures of Tandem Chocolates

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THE CHOCOLATIER

Phyllis McDonough Robinson

Phyllis Robinson is a chocolatier, artist, and alchemist. She honed her craft at École Chocolat and trained with some of the most respected chocolatiers in North America and Europe. Her work has earned international recognition, but it’s the title of “favorite local chocolatier” that means the most.

Phyllis brings a creative eye for flavor, form, and storytelling to every piece. Her palate was shaped by global travels; her purpose, by the cultural bridges built by food. At Tandem Chocolates, she leads with a mission of equity and sustainability, sourcing ingredients, packaging, and services from women- and family-owned businesses that align with her values of craftsmanship and care.

Each piece of chocolate is a reflection of her dedication: inspired, intentional, and crafted to delight.

From Bean To Bonbon

First step of the process of making chocolates

Step 1

Tandem Chocolates sources the majority of its chocolate from Conexión Chocolate in Ecuador, K'UL Chocolate crafted in Bellingham, Washington, and Guittard Chocolate crafted in San Francisco. All chocolate sourced by Tandem Chocolates is ethically sourced without child or forced labor and is traceable to its origin.

The first step begins with preparing the chocolate. To go from a solid piece of chocolate to a bonbon, chocolate is first melted then pre-crystallized (tempered) to develop the crystal structure to create a bonbon with a crisp snap and brilliant shine.

Second step of the process of making chocolates

Step 2

To achieve those beautiful designs, Phyllis uses brushes and airbrush techniques to paint various patterns into each individual bonbon mold with colored cocoa butter. Once the design is complete, the next step is to create the shells. The painted molds are filled with tempered chocolate, vibrated to remove air bubbles, and then turned over allowing the excess chocolate to empty. This leaves behind a thin shell in each cavity which is allowed to set until fully crystallized.

Third step of the process of making chocolates

Step 3

The next day the fillings—ganache, praline, marshmallow, and cookie crips—are made and then piped into each cavity. The filled molds then rest, generally overnight, until set.

Fourth step of the process of making chocolates

Step 4

Once the filling is set, a thin layer of chocolate is then applied to the back of the mold to “close” the bonbon. Once the chocolate has set, the molds are flipped over, and when released, the result is a variety of gorgeous, handcrafted bonbons. Each bonbon is presented in the gorgeous display case at the front of the studio ready to be boxed and enjoyed.

Eat Well, Do Good

Our vision is to create delicious, beautiful chocolate that lifts up women-owned and family owned businesses, is produced in a manner that reduces our carbon footprint and other environmental impacts, and allows us to support our local community through financial and in-kind gifts.

Our Ethos

From sourcing ethically-produced chocolate to painting the finishing touches on a collection of bonbons, each confection from Tandem Chocolates is crafted with purpose and integrity.