Making chocolate
Subtitle: from bean to bar to s'more
By: Todd Masonis, Greg D'Alesandre, Lisa Vega & Molly Gore ; photography by Eric Wolfinger
Contributors: D'Alesandre, Greg, author; Vega, Lisa, author; Gore, Molly, author; Wolfinger, Eric, photographer; Dandelion Chocolate Factory
Edition: First edition.
Published: 2017
Language: eng
Number of pages: 366
ISBN-13: 9780451495358
Copyright date: 2017
Subjects: Cacao beans; Chocolate industry; Cooking (Cocoa); Chocolate
Description: A guide from the chocolate maker Dandelion Chocolate offers their approach to making chocolate with only cocoa beans and sugar and covers everything from bean-sourcing tips through their chocolate-making method, along with recipes from their kitchen.
Notes: Includes index.
Table of contents: title: A brief and opinionated history of American craft chocolate; title: The process; title: The ingredients; title: Scaling up (and diving deep); title: The recipes; title: Glossary; title: Resources.