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Making chocolate : from bean to bar to s'more
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Founded six years ago as a quirky passion project by two friends from the San Francisco tech world, Dandelion Chocolate has grown to become one of the most admired leaders in craft chocolate-a growing movement akin to that of craft coffee. Making chocolate out of only two ingredients-cacao beans and sugar-Dandelion dives deep into all the aspects of the process, from bean sourcing, fermentation, and drying to roasting and all the way to the final, gold-wrapped bar. This book is the complete story of the purest, most intensely flavored chocolate, including how to make it yourself (in both quick-start and deep-dive versions), the details of sourcing and processing, and instructions on baking with these unique, precious treats.
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