ENGLISH

Making Chocolate: From Bean to Bar to S'more

By Molly Gore , Todd Masonis , Greg D’Alesandre , Lisa Vega

Book information

Publisher
Clarkson Potter
Year
2017
ISBN
9780451495365, 9780451495358
Language
english
Format
EPUB
Filesize
273 MB (286714270 bytes)
Edition
1
Pages
368\0
Topic
Technique\\Food Manufacturing
Time added
2020-02-25 01:47:23
Chocolate

Description

From nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean. Best known for their single origin chocolate made with only two ingredients—cocoa beans and cane sugar—Dandelion Chocolate shares all their tips and tricks to working with cocoa beans from different regions around the world. There are kitchen hacks for making chocolate at home, a deep look into the nuts, bolts, and ethics of sourcing beans and building relationships with producers along the supply chain, and for ambitious makers, tips for scaling up. Complete with 30 recipes from the chocolate factory's much-loved pastry kitchen, Making Chocolate is a resource for hobbyists and more ambitious makers alike, as well as anyone looking for maybe the very best chocolate chip cookie recipe in the world.

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