For the first time, a complete guide to making chocolate—from scratch.
From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics behind making chocolate from bean to bar, Making Chocolate offers up everything that the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean.
The book journeys from the kitchen to the factory to the cocoa farm, detailing methods for making chocolate in your own kitchen, sourcing beans and building relationship with producers along the supply chain, and for ambitious makers, the means to scale up. Complete with 30 recipes from Dandelion’s pastry kitchen, Making Chocolate unlocks all of chocolate’s secrets.
This Hazelnut Spread is what the ones on the grocery store shelves wish they could be...
Repurposed Pod’s 100% Cacao Juice is sustainable, all natural and deliciously sweet. Cacao Juice delivers polyphenol antioxidants, energizing B vitamins, magnesium and potassium. Drink it cold when you need a...
Moleskine Chocolate Passions: the Moleskine collection for the loves of your life! Chocolate journal to preserve, gather and share with others, to re-create in a personal and creative way your...