Written by the founders of Dandelion Chocolate, a renowned San Francisco-based chocolate maker, this is the first complete guide to making chocolate. From the simplest of techniques and technologies - like using hairdryers and rolling pins - to the science and mechanics of making chocolate - "Making Chocolate" has everything the founders and makers behind San Francisco's beloved chocolate factory since the day they first cracked a cocoa bean.
The origin-specific chocolate, for which Dandelion Chocolate is known, is made from only two ingredients - cocoa beans and cane sugar - with the cocoa beans coming from a single source per chocolate bar. Dandelion Chocolate shares all of their tips and tricks for working with the cocoa beans from different regions of the world. There are kitchen hacks for making chocolate at home, a deep dive into the beans, the ethics of sourcing beans and building relationships with producers along the supply chain, and tips on scaling for ambitious manufacturers. With 30 recipes from the chocolate factory's popular confectionery, "Making Chocolate" is a resource for hobbyists and ambitious manufacturers as well as for anyone looking for what is perhaps the best chocolate cookie recipe in the world.