Book Larder Fremont
Mon., Jan. 15, 6:30-8 p.m. 2018
Recommended by Julianne Bell
There’s pleasure in the process of making something completely from scratch, but chocolate from the ground up hasn’t always exactly seemed accessible. Enter Making Chocolate: From Bean to Bar to S’more by Molly Gore and Lisa Vega, founders of San Francisco chocolate factory Dandelion Chocolate and champions of amateur home chocolatiering. The book is the first of its kind, detailing the process all the way from sourcing beans, to incorporating the final product into a really good chocolate-chip cookie, to scaling up your operation if you want to break into the business yourself. Far from being stingy or secretive with their wealth of arcane know-how, Vega and Gore delight in sharing “everything we’ve learned about making chocolate since the day we first cracked open a cocoa bean,” including ingenious MacGyver-ish hacks like using a blow dryer for winnowing. They’ll be at the Book Larder to give a talk, sign copies, and answer any burning questions.