PDF Download Making Chocolate: From Bean to Bar to S'more
PDF Download Making Chocolate: From Bean to Bar to S'more
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Making Chocolate: From Bean to Bar to S'more
PDF Download Making Chocolate: From Bean to Bar to S'more
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Review
"As a longtime evangelist for the maker community, Dandelion's love of the process (so deceptively simple!) exemplifies the maker culture that I so dearly love. "--Adam Savage, Former co-host of Mythbusters and editor-in-chief of Tested.com “Dandelion chocolate has stood out in the new crop of bean-to-bar chocolate makers in America. And while the chocolate bars are exceptional, equally exciting is the way chocolate is used in their café, deliciously crafted into cakes, brownies, and cookies, as well as blended into one of the best cups of hot chocolate I’ve ever had.”--David Lebovitz, Author, My Paris Kitchen and The Great Book of Chocolate “Dandelion Chocolate is one of the few bean to bar producers I know with the curiosity, intelligence, seriousness, and frankly, passionate geekery needed to make extraordinary chocolate.”--Francisco Migoya, Head Chef, Modernist Cuisine “Dandelion is shaping the world of craft chocolate.”--Chloe Doutre-Roussel. Author, The Chocolate Connoisseur: For Everyone with a Passion for Chocolate “If I were to begin my career over again, I would be a chocolate maker at Dandelion. Their chocolate is a testament to their creative and technological abilities as well as a deep understanding of Mother Nature. Add the talents of pastry chef Lisa Vega to this mix and you have chocolate desserts that surpass any you have tasted. Making Chocolate will inspire a whole new army of chocolate geeks- of the making, eating and baking varieties."--Emily Luchetti, Dean, International Culinary Center and James Beard Foundation Award-winning pastry chef "Making Chocolate thoroughly investigates some of the history, the manufacturing, and the sourcing of cacao. It also is a beautiful story of passion, integrity and magic around one of the most prized ingredients in the world. This book will make you want to either make your own chocolate, stock up on Dandelion chocolate or make some of the divine recipes they make in the shop in San Francisco."--Elizabeth Falkner, Chef/Author/Artist"All the chocolate lovers will fall in love with this one. It's gorgeous to look at and will motivate you to get more adventurous for your next chocolate fix."--Buzzfeed"Bean-to-bar is the new farm-to-table, and no one does it better than the team behind San Francisco-based Dandelion Chocolate."--Tasting Table"If you’ve always dreamed of making your own chocolate at home, Making Chocolate is here to make your dreams come true. This is the step-by-step guide you’ve been looking for to go from bean to bar."--Huffington Post Honorable mention, Eater's Biggest Cookbooks of Fall 2017
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About the Author
TODD MASONIS is the co-founder and CEO of Dandelion Chocolate. After leaving a career in Silicon Valley in 2009, when he and his friend Cameron Ring sold their start-up, Plaxo, he took a traveling sabbatical to study everything from the old chocolate making traditions in France to the best way to smash cocoa beans in his kitchen. In 2010, he and Cameron founded Dandelion Chocolate, a small batch, bean-to-bar chocolate factory in San Francisco's Mission District. In 2017, the company had grown into two factories in San Francisco, and one in Tokyo. GREG D'ALESANDRE is Dandelion Chocolate's vice president of research and development and chocolate sourcerer. He travels year round to build strong, trusting relationships with the cacao producers who partner with Dandelion Chocolate. He's been a product manager for Google, and designed laser tracking and torpedo guidance systems, but he knew he'd end up in chocolate since the day he "borrowed" liquid nitrogen from the physics lab in college to make frozen truffles. He feels strongly about direct sourcing cacao and building strong relationships with the network of cacao producers and chocolate makers around the world. LISA VEGA is the executive pastry chef of Dandelion Chocolate. After years in Michelin starred kitchens that include Gary Danko and Providence she now spends her time improvising unique strategies for working with single origin, two-ingredient chocolate. She was named a StarChefs Rising Star for San Francisco in 2016. MOLLY GORE is a food writer, former restaurant critic, and the Dandelion Chocolate communications manager. Her writing has appeared in Edible San Francisco, Texas Monthly, The East Bay Express, and other local outlets. Most recently, she co-authored a book about Western-style Japanese knives called Sharp (Chronicle Books 2018).
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Product details
Hardcover: 368 pages
Publisher: Clarkson Potter (November 14, 2017)
Language: English
ISBN-10: 0451495357
ISBN-13: 978-0451495358
Product Dimensions:
8.8 x 1.2 x 10.3 inches
Shipping Weight: 3.2 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
38 customer reviews
Amazon Best Sellers Rank:
#77,677 in Books (See Top 100 in Books)
First, let me say that I've been a huge fan of Dandelion since accidentally stumbling upon the Valencia shop in 2013 while trying to find street parking to hit Tartine up. I now visit every time I'm in SF (much happier I can get most of my fix at the Ferry Building now).I snapped this book up a month ago, and have made a couple recipes. Note that my rating is currently for the inaccuracies I've found in the recipes so far, and not with the first part of the book talking about chocolate making.Specifically, I'm having issues with cooking time compared to the recipes. Recipes tried so far:- Maybe The Very Best Chocolate Chip Cookies (page 275)- Gingerbread Cake (page 338)In both of these cases, the baking time is woefully inadequate.The cookies say to bake for 12 minutes, but with 3 different sheets cooked at two different times (6 cookies baked right after mixing, 2 more batches of 6 baked the next morning, as suggested by the recipe), the bake time is actually 18-20 minutes. At 12 minutes, they are still completely pale. Luckily, I kept a close eye on them, and they've turned out decent.The gingerbread also needed around the 50 minute range to be done. That recipe was ok, a little too crumbly for my taste for a sweet bread. The recipe calls for a 25-30 minute bake. Virtually every sweet bread I've ever made takes the better part of an hour, so I was immediately suspicious of this short baking window, and kept checking with a toothpick. At 30 minutes, it was still gooey inside.Notes on my skill and approach to baking:- I have a nice M series Wolf oven, that I preheat adequately. I also check temperatures with in infrared thermometer to verify accuracy regularly.- I'm a big baker, and weigh my ingredients religiously. I even weigh my salt and leaveners using a micro scale, accurate to two decimal places.- I'm a very experienced baker, and can churn out Tartine-quality sourdough loaves at home. It's not my baking skill for such simple recipes.Bottom line, I love Dandelion, but the only conclusion I can draw is that these recipes need a second look. I'd still recommend the purchase, as there's some great stuff in here, especially if you love the baked goods at their stores. Just realize you might have to do some adapting on the fly, and use your baker's intuition rather than rely on the recipes. Here's hoping these are the only two mistakes, but I'm doubtful. Would very much like to see some revisions.
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.
I have been making small batches of chocolate from my own beans I grow on the Big Island of Hawaii. I bought this book to improve my chocolate making. This book is more than I ever bargained for. First off the pictures are to die for. Who ever their photographer was should be paid very well -it makes the book a total package. What surprised me most was the intricate details of how to build devices to improve each and every process. I am in the midst of drying some beans now and can’t wait to try some of these recipes.
This is the best book available right now to show anyone who is interested in making chocolate at home how to do it. It also has a great section about where the cacao beans come from and an even better section that includes incredible recipes that you can make with your homemade chocolate. I love how open the owners of Dandelion Chocolate are about sharing their insight into making chocolate. I learned a lot from this book about how to experiment with roasting profiles.
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.
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!
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