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Making Chocolate


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One of the America's most celebrated craft chocolate makers explains how to make chocolate from scratch in your own kitchen. From sourcing beans to the mechanics and machinery of making bars, this is the first ever guide to making chocolate from start to finish, with 30 recipes for desserts and treats.

About the Author

TODD MASONIS is the cofounder and CEO of Dandelion Chocolate.
GREG D'ALESANDRE is Dandelion Chocolate's vice president of research and development and Chocolate Sourcerer.
LISA VEGA is the executive pastry chef of Dandelion Chocolate.
MOLLY GORE is a food writer, erstwhile restaurant critic, and the Dandelion Chocolate communications manager.


"As a longtime evangelist for the maker community, Dandelion's love of the process (so deceptively simple!) exemplifies the maker culture that I so dearly love. "--Adam Savage, Former co-host of Mythbusters and editor-in-chief of Tested.com

"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 cafe, 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, My Paris Kitchen and The Great Book of Chocolate "Dandelion Chocolate is one of the few bean to bar producers I know with the curiosity, intelligence, seriousness, and frankly, passionate geekery needed to make extraordinary chocolate."--Francisco Migoya, Head Chef, Modernist Cuisine "Dandelion is shaping the world of craft chocolate."--Chloe Doutre-Roussel. Author, The Chocolate Connoisseur: For Everyone with a Passion for Chocolate "If I were to begin my career over again, I would be a chocolate maker at Dandelion. Their chocolate is a testament to their creative and technological abilities as well as a deep understanding of Mother Nature. Add the talents of pastry chef Lisa Vega to this mix and you have chocolate desserts that surpass any you have tasted. Making Chocolate will inspire a whole new army of chocolate geeks- of the making, eating and baking varieties."--Emily Luchetti, Dean, International Culinary Center and James Beard Foundation Award-winning pastry chef "Making Chocolate thoroughly investigates some of the history, the manufacturing, and the sourcing of cacao. It also is a beautiful story of passion, integrity and magic around one of the most prized ingredients in the world. This book will make you want to either make your own chocolate, stock up on Dandelion chocolate or make some of the divine recipes they make in the shop in San Francisco."--Elizabeth Falkner, Chef/Author/Artist "All the chocolate lovers will fall in love with this one. It's gorgeous to look at and will motivate you to get more adventurous for your next chocolate fix."--Buzzfeed "Bean-to-bar is the new farm-to-table, and no one does it better than the team behind San Francisco-based Dandelion Chocolate."--Tasting Table "If you've always dreamed of making your own chocolate at home, Making Chocolate is here to make your dreams come true. This is the step-by-step guide you've been looking for to go from bean to bar."--Huffington Post Honorable mention, Eater's Biggest Cookbooks of Fall 2017

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