Making Chocolate by Chocolate, Dandelion -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Chapter 1: A Brief and Opinionated History of American Craft Chocolate

The Dandelion Chocolate Story What You’ll Find in This Book The Many Shades of Craft Chocolate

Chapter 2: The Process

How to Make Chocolate The Tools The Process, Unabridged

Chapter 3: The Ingredients

Sourcing Cacao The Truth About Sourcing The Truth About Truth Finding Cacao Sourcing Strategy: Figure Out What You Want Why We Go to Origin Fair Trade Versus Direct Trade: Why We DIY The Ingredients Cocoa Beans and Their Flavor Sugar: All Sugars Are Not Equal

Chapter 4: Scaling Up and Diving Deep

What You Want in Your Equipment Getting Good Texture Refining and Conching Tempering Packaging

Chapter 5: The Recipes

From Bean to Brownie Getting to Know a New Kind of Chocolate The Quirks and Pleasures of Working with Two-Ingredient, Single-Origin Chocolate How We Temper in Our Kitchen Variability Choosing What Origin to Use Nibs in the Kitchen A Word About Ganache (And Hot Chocolate) The Recipes DRINKS European Drinking Chocolate House Hot Chocolate Gingerbread Hot Chocolate Mission Hot Chocolate Frozen Hot Chocolate with Cocoa Nib Cream Nibby Horchata Cocoa Nib Cold-Brew Coffee Nib Cider Marshmallows COOKIES Maybe the Very Best Chocolate Chip Cookies “Nutella”-Stuffed Chocolate Chip Cookies Double-Shot Cookies Nibby Oatmeal Cookies Chocolate Shortbread Nibby Snowballs Malt Sandwich Cookies CHOCOLATE FOR BREAKFAST Chocolate Canelés Coffee Cake with Nib Streusel, Chocolate, and Berries Nibbuns Nibby Scones TREATS S’mores Dulce de Leche Bars Dandelion Brownie PB&J “Sandwich” Tiramisu Passion Fruit Tart Gingerbread Cake Nibby Panna Cotta Red Velvet Beet Cake Celebration Cake

Glossary Resources Acknowledgments Index

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