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.

I think this book is pretty much the Bible on making small batch chocolate. It has every thing you need to know to learn how to make chocolate from what to buy to where to get your beans to what to consider if selling your chocolate and scaling up. I bought this book because I've visited the Dandelion chocolate shop/factory in San Francisco multiple times, and they're one of my favorite chocolate places. I'd highly recommend getting their chocolate if you're ever in the Mission District in SF. Making chocolate is not easy, but it's a simple process, and this book outlines all the steps and what to look out for in each step. The photo is our first batch of chocolate following all the steps in the book, and it turned out fabulous. If you're seriously interested in making chocolate, you need to have this book.

Never realized making chocolate at home can be so easy, but this book makes it possible, and we were able to make our first batch within the first 48 hours of getting the book. And by we, I mean my 10 year old son. The instructions and the language in the book is that easy. Love how in depth the book is, and seems like no secrets were left uncovered in the process. It's also well written for home maker rather than commercial production, so that's a big bonus. On top of it, the photography is world class - Eric Wolfinger did it again, after producing photography for some of the best cookbooks out there. Great source to start a new hobby!

Just thinking about this book makes me hungry. The pictures are amazing! I bought it for a present but I keep finding myself looking at the book. Most of the book talks about the process of making chocolate and tells you how to make chocolate from scratch. It seems like an overwhelming job for a home cook. There are also recipes.....just wish there were more!

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.

This book has incites into the entire industry of chocolate and is a good basis for understanding the processes involved in bringing chocolate from bean to bar. It is a success story of one chocolate maker's journey entering the small batch or artisan chocolate making enterprise. I enjoyed reading it.