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Making Chocolate: From Bean to Bar to S'more by Todd Masonis and Greg D'Alesandre and Molly Gore and Lisa Vega

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Reviews about this book

  • Eat the Love

    From the complex process, to the history of chocolate, to sourcing the beans, to crazy equipment that professionals use to make that bar of chocolate...this book is for the hardcore.

    Full review
  • ISBN 10 0451495357
  • ISBN 13 9780451495358
  • Published Nov 14 2017
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

One of the country's most celebrated craft chocolate makers explains how to make chocolate from scratch in your own kitchen. From sourcing beans to the mechanics and machinery of making bars, this is the first ever guide to making chocolate from start to finish, with 30 recipes for desserts and treats.


Founded in 2011 as a quirky passion project by two friends from the San Francisco tech world, Dandelion Chocolate has grown to become one of the most admired leaders in craft chocolate--a growing movement akin to that of craft coffee. Making chocolate out of only two ingredients--cacao beans and sugar--Dandelion dives deep into all the aspects of the process, from bean sourcing, fermentation, and drying to roasting and all the way to the final, gold-wrapped bar. This book is the complete story of the purest, most intensely flavored chocolate, including how to make it yourself (in both quick-start and deep-dive versions), the details of sourcing and processing, and instructions on baking with these unique, precious treats.