Making Chocolate: From Bean to Bar to S'more: A Cookbook

One of the most striking features of this beautifully bound hardcover book is the incredible photography, however it doesn't stop there. There is a personality to this volume that is very unique in that it describes a collaborative ethos that seems to pervade the Dandelion business model. Notwithstanding the frequent references to their own business, this never comes across as merely a self-serving giant marketing plug, these folks truly express an obvious love for craft chocolate manufacture and describe it in amazing detail, giving credit to those that came before them and others that they have engaged with who have also uplifted the industry.Liberally illustrating techniques, equipment and more, the photos not only clarify the point but are a visual feast (I know, I am repeating myself). Well structured chapters guide the reader methodically with no shortage of chocolate making wisdom. Process tips, pitfalls, tools and techniques are clearly described in a style that will make this an excellent ongoing reference for the new hobbyist or aspiring bean to bar manufacturer at the small to medium-large scale.I am seldom a fan of books that combine technical information with recipes, I cannot help but want to dive into making ALL of the delicious looking treats (it must be that amazing photography - yes I said it again).Rarely have I bought a book of this quality that offers such good value for money, I am delighted with this buy and while I can't compare it to other books on the market (being my first and currently only purchase related to entering this industry), I can see it becoming a routine go to. In an age where so much information is freely available on line, this book really holds its own.

The book Making Chocolate is a magnificent work of artistry and beautifully written. The photography is stunning and the text is easily readable.Anyone who loves chocolate truly will enjoy this exquisite book. The authors of this book have crafted and compiled the gold standard for making sumptuous chocolate similar to producing a rare vintage wine. Basically, the book describes the brief history of American Craft Chocolate i.e., how the new craft of chocolate making now, should have complexity, nuance, tone,and flavor.Second- THE PROCESS -the steps by which the cocoa bean is transferred from bean to delicious chocolate bar. Third-INGREDIENTS -Sourcing Cocoa -How to find quality cocoa beans for three things: good flavor, good people, good consistency . Four SCALING UP- Meaning launching a growing business to become a viable chocolate business that produces fine quality chocolate and helps to enrich and sustains farmers economically in poor countries. Finally, THE RECIPES - there are 30 different recipes to make chocolate treats at home or anywhere. The book is a visual delight for the senses and will make a wonderful gift for the holidays.

Let me preface this review by saying I have no interest in becoming a chocolate-maker. However, as a chocolate lover and educator, there comes a time when you want to know more. Why are some bars grittier than other? How exactly is life on plantations? And how do you bake with a two-ingredient bar?Written by the team at Dandelion Chocolate, Making Chocolate touches on all of these topics and then some, in a engaging, approachable way. This beautifully illustrated volume is for anyone who loves chocolate, from the gourmand looking for a single origin chocolate mousse recipe to the the budding professional who wants to start making chocolate at home.As a chocolate educator, I rely on its show-stopping picture of cacao pods, drying beds, and plantations to bring context to my tastings. It’s also the only mainstream book I found that makes the less glamorous aspects of chocolate-making look fun: the reports of chocolate sourcerer Greg d’Alesandre are funny and the tech-inspired approach to roasting beans is fascinating. There’s a way the authors talk about machines that make you feel giddy about a roll mill. This is must-have if you ever dream of making chocolate at home.

When I walk into Dandelion Chocolate, whether on Valencia, the Ferry Building, or the new factory, you notice the attention to detail paid to every aspect of the store. Each bean is carefully evaluated before it is added or discarded, the food and the service are always consummately excellent and consistent, the wrappers and packaging all done by hand with the seeming perfection of a machine. The book is no different. Each sumptuous and indulgent photograph carefully selected to show the texture of chocolate in its various stages of dress and undress. The font and layout carry over the elegance of the shop. Each recipe carefully tested. I want to make everything in here. It’s an easy book to read cover to cover. One of my favorite dessert books, whether sitting on the coffee table, next to my bedside, or on my kitchen island. Highly recommended.

Like savoring a piece of your favorite chocolate, enjoying each phase as new flavors burst on your tongue, this is a book for chocolate enthusiasts to savor. Making Chocolate will be a treasured resource for chocolate makers both new and experienced, as well as enthusiasts wanting to learn more about where chocolate comes from and how it's made. Each section of the book is full of precisely thorough and useful information. Dandelion chocolate is not keeping their secrets here, they are sharing their knowledge, experiences, and even their failures for all of our benefit. I wish I had this book when I first started making chocolate at home a year ago. If you are just starting to make chocolate, talk to as many chocolate makers as you can because they all use different methods, but definitely have a copy of this book as your reference guide.

Além do conteúdo ser muito, mais muito completo, a linguagem simples e sincera faz com que a digestão do mesmo torne-se extremamente prazerosa. Os autores compartilham generosamente, sem reservas, o aprendido ao longo dos anos. Um estímulo e tanto para quem pretende fazer o seu próprio chocolate. Destaque para as fotografias BELÍSSIMAS!!!! Você literalmente vai acompanhar aos autores numa viagem incrível através das fazendas de Cacau da Venezuela à Tanzânia. Essencial para quem ama chocolate, alimentação saudável, viagens, sustentabilidade, belos livros e claro, para quem trabalha com Cacau. Recomendo!

A must have for all chocolate makers - especially those making from home .

Love this book, very helpful and full of beautiful pictures!Assisted us a lot in our chocolate making journey.Highly recommended!

Das Buch ist sehr gut verarbeitet, überraschend großes Vormat und gute Illustrationen.Der Beschenkte hatte es sich gewünscht und ist voll begeistert.

Muy completo y detallado. No cabe duda que ha sido una excelente inversión. Recomendado para todas las personas que están iniciando en el mundo del chocolate.