Making chocolate : from bean to bar to s'more
(2017)
By:
Masonis, Todd
Nonfiction
Book
Call Numbers:
641.6374/MASONIS,T
Availability
Details
PUBLISHED
New York : Clarkson Potter/Publishers, [2017]
EDITION
First edition
DESCRIPTION
366 pages : color illustrations ; 26 cm
ISBN/ISSN
9780451495358, 0451495357
LANGUAGE
English
NOTES
A brief and opinionated history of American craft chocolate -- The process -- The ingredients -- Scaling up (and diving deep) -- The recipes
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