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Making Chocolate: From Bean to Bar to S'more

Written by Dandelion Chocolate, our book, Making Chocolate: From Bean to Bar to S'more, includes everything we've learned about making chocolate since the day we first cracked open a cocoa bean. And now, we're really excited to share this special edition with you.

Our book is the first complete guide to making chocolate from scratch. You'll learn the simplest kitchen hacks, like winnowing with a hair dryer, and the complex science and mechanics behind making chocolate. We take 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, we include tips for scaling up production. There are also 30 recipes from our own pastry kitchen, including maybe the very best chocolate chip cookies in the world.


WHY WE  LOVE  IT

Bean to Bar in San Francisco

Dandelion Chocolate, a bean-to-bar chocolate maker in San Francisco’s Mission District. For over 10 years, they've been turning cocoa beans and organic sugar into pure dark chocolate. They travel and build lasting relationships with cocoa farmers and producers, then craft small batches of chocolate back home in their factory. With a minimal approach, they aim to highlight different beans’ distinctive flavor notes—from classic fudge to tangy fruit.

DETAILS 

Hardcover

366 pages

 

SIZE

8.75 x 1.25 x 10.25 inches