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| Title Statement | Making chocolate: from bean to bar to s'more / Todd Masonis, Greg D'Alesandre, Lisa Vega & Molly Gore ; photographs by Eric Wolfinger. |
|---|---|
| Author | Masonis, Todd |
| Additional Contributors | D'Alesandre, Greg |
| Vega, Lisa | |
| Wolfinger, Eric | |
| Publication | New York: Clarkson Potter/Publishers,[2017]©2017 |
| Edition | First edition. |
| Extent of Item | 366 pages |
| ISBN | 0451495357 9780451495358 |
| Other Number | 3195311 |
| General Notes | "Dandelion Chocolate small-batch"--Spine. Includes index. |
| Contents | A brief and opinionated history of American craft chocolate -- The process -- The ingredients -- Scaling up (and diving deep) -- The recipes. |
| Summary | 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. |
| Subjects & Genres | |
| By Topic | Chocolate |
| Cacao beans | |
| Chocolate industry | |
| Cooking (Chocolate) | |
| Cookbooks | |
