Making Chocolate: From Bean to Bar to S'More — by Dandelion Chocolate

Dandelion chocolate has stood out in the new crop of bean-to-bar chocolate makers in America. And while the chocolate bars are exceptional, equally exciting is the way chocolate is used in their café, deliciously crafted into cakes, brownies, and cookies, as well as blended into one of the best cups of hot chocolate I’ve ever had. —David Lebovitz, Author, The Great Book of Chocolate and more Dandelion is shaping the world of craft chocolate. —Chloe Doutre-Roussel. Author, The Chocolate Connoisseur: For Everyone with a Passion for Chocolate From nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes Making Chocolate: From Bean to Bar to S'More, 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