“Dandelion Chocolate has stood out in the new crop of bean-to-bar chocolate makers in America. And while the chocolate bars are exceptional, equally exciting is the way chocolate is used in their café, deliciously crafted into cakes, brownies, and cookies, as well as blended into one of the best cups of hot chocolate I’ve ever had. I’ve been hoping that they would share their story, recipes, and secrets in a book – and here it is!”
– David Lebovitz, Author, My Paris Kitchen and The Great Book of Chocolate

“Bean-to-bar is the new farm-to-table, and no one does it better than the team behind San Francisco-based Dandelion Chocolate…You’ll find yourself equipped with all the techniques necessary for making chocolate, and then turning it into the best chocolate chip cookie or s’more you’ve ever had.”
– Tasting Table

“[Making Chocolate: From Bean to Bar to S’more] is a very visual and in-depth look at the history of craft chocolate in America, the process of making it (even at home), sourcing ingredients and recipes from pastry chef Lisa Vega…Its breadth and depth are staggering while still being approachable for those who haven’t tried their hand at bean-to-bar chocolate-making in their apartment kitchen.”
– Edible Manhattan

“Like Franklin Barbecue’s 2015 cookbook and bartender Jim Meehan’s new manual, Making Chocolate is a master class in theory and business that would make a gorgeous coffee table book, and happens to include incredibly well-tested recipes like the one for those Nutella-stuffed cookies.”
– Eater National

“[Making Chocolate: From Bean to Bar to S’more is] the perfect tool for aspiring or newbie chocolate makers to get started, and beyond that, it open-sources information and skills that have thus far been siloed.”
– Forbes

“The team behind San Francisco’s Dandelion Chocolate factory explains how to make your own chocolate at home. It’ll deepen your appreciation of your favorite confections even if you have no desire to personally crack, winnow and roast your own cocoa beans.”
Best Cookbooks 2017 – Seattle Times

“In San Francisco-based Dandelion Chocolate’s first book, Making Chocolate, the pastry chefs put their own spin on the delicate cookies with the addition of bold, crunchy cocoa nibs.” Nibby Snowball Recipe featured.  
– Food 52

“The team at Dandelion recently published Making Chocolate: From Bean to Bar to S’More, outlining their extensive process, beginning in the jungles of South America and ending with sumptuous candy bars and treats being sold nationwide.”
-Good Food, KCRW

“Dandelion wants to share its information. In mid-November, it released a book called Making Chocolate: From Bean to Bar to S’more that promises to change the game for bean-to-bar chocolate. “  
– Engadget

“You’re doing hot chocolate wrong. Making hot chocolate from actual chocolate is neither difficult nor ingredient intensive, but the rich, luxurious results will shame every last packet of Swiss Miss sitting in your pantry…You’ll never use a powder again.  Mission Hot Chocolate from Dandelion Chocolate’s new book, Making Chocolate: From Bean to Bar to S’more.”  
– Bloomberg

“Nestled in San Francisco’s Mission District is Dandelion Chocolate, a small batch chocolate factory started by a couple of friends with a passion for the craft. Now, they’re bringing their bean-to-bar ethos to the home cook. Their new cookbook describes the process of sourcing, roasting, and grinding your own beans and features a few recipes for what to do with the chocolate once you’re done.”
– KQED

“Travel the rich, delicious road from bean to bar with Making Chocolate, by the dedicated chocolate makers from San Francisco’s famed Dandelion Chocolate.”
– Food Republic

“Masonis and his cocoa bean sourcer, Greg D’Alesandre, compare the changes going on in the chocolate industry to the rise in popularity of craft beer and boutique coffee roasters. Their recent book, “Making Chocolate,” offers a look at what’s going on in the world of chocolate and some insight into how to make it yourself.”
– Marketplace

“Dandelion Chocolate is one of the few bean to bar producers I know that take the craft of chocolate-making with the curiosity, intelligence, seriousness, and frankly, passionate geekery needed to make the extraordinary products they are well known for. Many chocolate makers rely on marketing gimmicks and quirky packaging to sell their chocolate, but Dandelion’s line speaks for itself. That sort of care and attention to detail is something money just can’t buy. Fortunately for us, we can enjoy the fruits of their labor on a regular basis.”
– Francisco Migoya, Head Chef, Modernist Cuisine

“Dandelion demystifies the chocolate we love by being up-front and open about their process; letting us witness it in action, where we can also enjoy it right there while we watch. This is my favorite kind of maker education: the surreptitious experience that feels like something to enjoy but meanwhile, actual learning is going on. They’re artisans without being mysterious about it. As a longtime evangelist for the maker community, Dandelion’s love of the process (so deceptively simple!) exemplifies the maker culture that I so dearly love.”
– Adam Savage, Former co-host of Mythbusters and editor in-chief of Tested.com

“Dandelion is shaping the world of craft chocolate.”
– Chloe Doutre-Roussel, Author, The Chocolate Connoisseur: For Everyone with a Passion for Chocolate

“Dandelion Chocolate takes its place in the long and exciting history of Bay Area chocolate innovators, tempting us with a collection of single bean chocolates sans vanilla or lecithin. The very cool café/factory is an utterly delicious destination for any chocolate lover visiting San Francisco.”
– Alice Medrich, James Beard Award winning author of Seriously Bittersweet and Flavor Flours

“If chocolate has terroir, then this one has it in spades. Each time I take a bite I can’t help imagining the ground the beans were grown in. Why that fruity acid there, and how this caramel nuttiness?”
– Ruth Reichl, Memoirist, James Beard Award-winning restaurant critic, former editor Gourmet Magazine

“Dandelion roasts and grinds beans from a single farm or cooperative at a time. It’s a winemaker’s approach, and each bar is as distinct from the next as a Chianti is from a Barolo.”
– New York Times

“If I were to begin my career over again, I would be a chocolate maker at Dandelion. Their chocolate is a testament to their creative and technological abilities as well as a deep understanding of Mother Nature. Add the talents of pastry chef Lisa Vega to this mix and you have chocolate desserts that surpass any you have tasted.

Making Chocolate will inspire a whole new army of chocolate geeks- of the making, eating and baking varieties. We are so fortunate the Dandelion Team has shared their passion, techniques and knowledge about the chocolate making process with us. The Pandora’s Box of fine chocolate has been opened and life, and chocolate, will fortunately never be the same.”
– Emily Luchetti, Dean, International Culinary Center and James Beard Foundation Award-winning pastry chef

“Making Chocolate thoroughly investigates some of the history, the manufacturing, and the sourcing of cacao. It also is a beautiful story of passion, integrity and magic around one of the most prized ingredients in the world. This book will make you want to either make your own chocolate, stock up on Dandelion chocolate or make some of the divine recipes they make in the shop in San Francisco.”
– Elizabeth Falkner, Chef/Author/Artist