Making Chocolate: From Bean to Bar to S'more

Written by Dandelion Chocolate, our book, Making Chocolate: From Bean to Bar to S'more, includes everything we've learned about making chocolate since the day we first cracked open a cocoa bean. And now, we're really excited to share this special edition with you.

Our book is the first complete guide to making chocolate from scratch. You'll learn the simplest kitchen hacks, like winnowing with a hair dryer, and the complex science and mechanics behind making chocolate. We take 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, we include tips for scaling up production. There are also 30 recipes from our own pastry kitchen, including maybe the very best chocolate chip cookies in the world.

About the Authors

Todd Masonis is the co-founder and CEO of Dandelion Chocolate. In 2010, he and co-founder Cameron Ring founded Dandelion Chocolate, a small batch, bean-to-bar chocolate factory in San Francisco's Mission District.

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.

Lisa Vega is the executive pastry chef of Dandelion Chocolate. After years in Michelin-starred kitchens like Gary Danko and Providence, she now spends her time improvising unique strategies for working with single origin, two-ingredient chocolate.

Molly Gore is a food writer, former restaurant critic, and the former Dandelion Chocolate communications manager. Most recently, she co-authored a book about Western-style Japanese knives called Sharp (Chronicle Books 2018).

Learn more

about our cocoa beans and sugar – the region, the farms, and the producers.