The craft chocolate movement in America is still very much in its youth. Up until the early 2000s, all chocolate on the market was mass produced by big industry, and more importantly none of it tasted original; none of it tasted like chocolate.
Making Chocolate is as much a cookbook as it is a guide to starting your own chocolate business. Dandelion walks you through their chocolate-making process step by step. Whether you're aiming to launch the next big craft chocolate company on the scene or simply up your game as a humble home kitchen hobbyist, all secrets are divulged – from where to look for small-scale bean sourcing and winnowing with a blow dryer to utilizing non-roasted forms of cacao and selecting equipment best suited to the type of chocolate you're looking to make. Written in casual conversational form, the folks at Dandelion make a complicated craft approachable.
Featuring recipes for simple treats like chocolate chip cookies and hot chocolate, as well as more elaborate delights such as chocolate canelés and dulce de leche bars.
Dandelion Chocolate is a bean-to-bar chocolate factory based in the Mission District of San Francisco arguably crafting some of the best chocolates in the world. Using exclusively organically grown cocoa beans and pure organic cane sugar, Dandelion's chocolatiers expertly extract the pure essence of each region's unique terroir.
Measures ~8"x11". 366 pages.