Chocolate from bean to bar to s'more
What to do after you've devoted yourself to finding the ultimate expression of chocolate and built a wildly successful business that supports the livelihood of hundreds of people in the process? If you're the founders of Dandelion Chocolate, you blow open the factory doors and give away your secrets so others can follow your path. A cookbook is a generous act, but every single copy of this one might as well have come with a Golden Ticket.
I started this project with a bag of dried cocoa beans and a written recipe, but the real story begins where the beans are grown (Tanzania pictured here).
From origin we return to San Francisco where the book illustrates in scientific and luscious detail the hows and whys behind Dandelion's approach to making chocolate.
The book concludes in the pastry kitchen where Lisa Vega makes - among other miracles - the best chocolate chip cookie I've ever had in my life.
Thanks for scrolling this far
...you DESERVE a cookie!
...you DESERVE a cookie!
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