THE DANDELION CHOCOLATE BOOK

For the first time, a complete guide to making chocolate—from scratch.

From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics behind making chocolate from bean to bar, Making Chocolate offers up everything that the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean.

The book journeys from the kitchen to the factory to the cocoa farm, detailing methods for making chocolate in your own kitchen, sourcing beans and building relationship with producers along the supply chain, and for ambitious makers, the means to scale up. Complete with 30 recipes from Dandelion’s pastry kitchen, Making Chocolate unlocks all of chocolate’s secrets.

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Praise
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Dandelion

“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. I’ve been hoping that they would share their story, recipes, and secrets in a book – and here it is!”
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 that take the craft of chocolate-making with the curiosity, intelligence, seriousness, and frankly, passionate geekery needed to make the extraordinary products they are well known for. Many chocolate makers rely on marketing gimmicks and quirky packaging to sell their chocolate, but Dandelion’s line speaks for itself. That sort of care and attention to detail is something money just can’t buy. Fortunately for us, we can enjoy the fruits of their labor on a regular basis.”
Francisco Migoya, Head Chef, Modernist Cuisine

“Dandelion demystifies the chocolate we love by being up-front and open about their process; letting us witness it in action, where we can also enjoy it right there while we watch. This is my favorite kind of maker education: the surreptitious experience that feels like something to enjoy but meanwhile, actual learning is going on. They’re artisans without being mysterious about it. 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 is shaping the world of craft chocolate.”
Chloe Doutre-Roussel, Author, The Chocolate Connoisseur: For Everyone with a Passion for Chocolate

“Dandelion Chocolate takes its place in the long and exciting history of Bay Area chocolate innovators, tempting us with a collection of single bean chocolates sans vanilla or lecithin. The very cool café/factory is an utterly delicious destination for any chocolate lover visiting San Francisco.”
Alice Medrich, James Beard Award winning author of Seriously Bittersweet and Flavor Flours

“If chocolate has terroir, then this one has it in spades. Each time I take a bite I can’t help imagining the ground the beans were grown in. Why that fruity acid there, and how this caramel nuttiness?”
Ruth Reichl, Memoirist, James Beard Award-winning restaurant critic, former editor Gourmet Magazine

“Dandelion roasts and grinds beans from a single farm or cooperative at a time. It’s a winemaker’s approach, and each bar is as distinct from the next as a Chianti is from a Barolo.”
New York Times

“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. We are so fortunate the Dandelion Team has shared their passion, techniques and knowledge about the chocolate making process with us. The Pandora’s Box of fine chocolate has been opened and life, and chocolate, will fortunately never be the same.”
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

“I find it very exciting to be working with a small company producing the best chocolate in San Francisco. Dandelion chocolate has an attention to detail throughout every step of the process that I really admire.”
April Bloomfield, Chef, The Spotted Pig, The Breslin, Tosca