Dandelion Chocolate

Making Chocolate: From Bean to Bar to S'More


Dandelion founder Todd Masonis is joined by team members Greg D'alesandre, Lisa Vega and Molly Gore in their first book, Making Chocolate: From Bean to Bar to S'more. The book offers a great introduction to making chocolate from the bean, but it's not just for the geeky chocolate maker. Written with humor and opinion, it has something for every chocolate lover, whether you want to make chocolate or just enjoy someone else's chocolate. The stunning photographs were taken by the very talented photographer Eric Wolfinger, and include shots from the countries of origin where Dandelion sources its cacao. The book is an informative and entertaining read. It offers a significant recipe section with tasty treats and delicious drinks. This book is a fantastic gift for any serious chocolate lover.

Cacao Percentage: 70%
Cacao Origin: Mantuano, Venezuela
Maker Location: San Francisco, CA, USA
Ingredients: Cocoa beans, cane sugar
Net Weight: 56g (2oz)
Allergen Information:
Dietary Information: Gluten free, Soy free, Nut free, Dairy free.

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