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.
TODD MASONIS is the co-founder and CEO of Dandelion Chocolate.
After leaving a career in Silicon Valley in 2009, when he and his
friend Cameron Ring sold their start-up, Plaxo, he took a traveling
sabbatical to study everything from the old chocolate making
traditions in France to the best way to smash cocoa beans in his
kitchen. In 2010, he and Cameron founded Dandelion Chocolate, a
small batch, bean-to-bar chocolate factory in San Francisco's
Mission District. In 2017, the company had grown into two factories
in San Francisco, and one in Tokyo.
GREG D'ALESANDREis Dandelion Chocolate's vice president of research
and development and chocolate sourcerer. He travels year round to
build strong, trusting relationships with the cacao producers who
partner with Dandelion Chocolate. He's been a product manager for
Google, and designed laser tracking and torpedo guidance systems,
but he knew he'd end up in chocolate since the day he "borrowed"
liquid nitrogen from the physics lab in college to make frozen
truffles. He feels strongly about direct sourcing cacao and
building strong relationships with the network of cacao producers
and chocolate makers around the world.
LISA VEGA is the executive pastry chef of Dandelion Chocolate.
After years in Michelin starred kitchens that include Gary Danko
and Providence she now spends her time improvising unique
strategies for working with single origin, two-ingredient
chocolate. She was named a StarChefs Rising Star for San Francisco
in 2016.
MOLLY GORE is a food writer, former restaurant critic, and the
Dandelion Chocolate communications manager. Her writing has
appeared in Edible San Francisco, Texas Monthly, The East Bay
Express, and other local outlets. Most recently, she co-authored a
book about Western-style Japanese knives called Sharp (Chronicle
Books 2018).
"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
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, 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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