Making Chocolate: From Bean to Bar to S'more
By Todd Masonis, Gred D'Alesandre, Lisa Vega and Molly Gore
For the first time, a complete guide to making chocolate—from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics behind making chocolate from bean to bar, Making Chocolate offers up everything that the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean. Complete with 30 recipes from Dandelion’s pastry kitchen, Making Chocolate unlocks all of chocolate’s secrets.