Making Chocolate: From Bean to Bar to S'more

From nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean. 

Best known for their single origin chocolate made with only two ingredients—cocoa beans and cane sugar—Dandelion Chocolate shares all their tips and tricks to working with cocoa beans from different regions around the world. There are kitchen hacks for making chocolate at home, a deep look into the nuts, bolts, and ethics of sourcing beans and building relationships with producers along the supply chain, and for ambitious makers, tips for scaling up. Complete with 30 recipes from the chocolate factory's much-loved pastry kitchen, Making Chocolate is a resource for hobbyists and more ambitious makers alike, as well as anyone looking for maybe the very best chocolate chip cookie recipe in the world.

• Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors
• Premier Chocolate Refiner - Melanger
• Chocolat: From the Cocoa Bean to the Chocolate Bar
• The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes
• The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
• Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
• Encyclopedia of Chocolate: Essential Recipes and Techniques
• Making Artisan Chocolates
• Chocolate: Indulge Your Inner Chocoholic, Become a Bean-to-Bar Expert
• Premier Tilting Chocolate Refiner - Melanger