Making Chocolate From Bean to Bar to S'more - Dandelion
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.
Amedei - Crema Toscana
This Hazelnut Spread is what the ones on the grocery store shelves wish they could be...
Ariel - Non Alcoholic Wines
ARIEL oak-aged Cabernet Sauvignon offers aromas of black currants, cherry, blueberries and chocolate, with soft tannins and a dry finish. Try this with manchego, carne asada, Texas chili, wood-fired pizza....
Croque Monsieur To Go: In-Store/Curbside Pick-up only
Open-Faced sandwich on house-made bread. Created with imported Italian ham and Swiss Gruyere! Served with a side salad:)