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Making Chocolate: From Bean to Bar to S'more

Dandelion Chocolate

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. These copies have been signed by all four authors - Todd Masonis, Greg D'Alesandre, Lisa Vega, and Molly Gore - and come ready-to-give wrapped with Indian cotton paper made from fibers recycled from the garment industry. (Note that unwrapped, unsigned copies are also available.)

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

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

Our Chocolate Philosophy

Bean to Bar in San Francisco

We’re Dandelion Chocolate, a bean-to-bar chocolate maker in San Francisco’s Mission District. For over 10 years, we’ve been turning cocoa beans and organic sugar into pure dark chocolate. We travel and build lasting relationships with cocoa farmers and producers, then craft small batches of chocolate back home in our factory. With our minimal approach, we aim to highlight different beans’ distinctive flavor notes—from classic fudge to tangy fruit.

JUST
TWO INGREDIENTS

Beans and sugar.
That's all.


Our chocolate bars are just two ingredients: cocoa beans and organic sugar. We never add cocoa butter, soy lecithin, vanilla, flavorings, or preservatives because those ingredients mask the inherent flavors in beans.

PRODUCER
FOCUSED

Good cocoa starts
with good relationships.


Good relationships are absolutely essential to procuring consistently good flavor. We work closely with the producers who grow, ferment, and dry the single-origin cocoa beans we source, so we can share this amazing cocoa.

CONNECTING
OVER CHOCOLATE

Online classes. Doorstep shipping.
SF stores and local delivery.


We hope someday you'll join us at our San Francisco factory for a toasty s'more while watching chocolate makers craft beans into chocolate. In the meanwhile, we'll ship bars and truffles to your doorstep, host you for a virtual chocolate class, or answer (chocolate!) questions you might have via phone or email.