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Making Chocolate: From Bean, to Bar, to S'more

  • Commonwealth Club 110 The Embarcadero San Francisco, CA, 94105 United States (map)

Todd Masonis, CEO, Dandelion Chocolate
Greg D'Alesandre, Vice President of Research and Development and Chocolate Sourcerer, Dandelion Chocolate
Adam Savage, Editor-in-Chief, -- Moderator

Join the brains behind Bay Area-based Dandelion Chocolate, in conversation with maker Adam Savage, as they dig deep into the world of chocolate making and eating. What better way to celebrate Valentine’s Day?

Todd Masonis, CEO, and Greg D’Alesandre, Chocolate Sourcerer, and their team at Dandelion Chocolate make some of the best bean-to-bar chocolate around, and their book, Making Chocolate: From Bean to Bar to S’more, unravels the secrets for anyone from hobbyists to professional makers seeking to create delicious, luxurious chocolate in their home kitchen. From the simplest techniques—like roasting beans on a sheet pan to winnowing away the shells with a hair dryer—to more complex subjects like the science and mechanics of making chocolate, and the nuts, bolts, and ethics of sourcing beans directly, this book follows the cocoa bean from the farm to the factory to the pastry kitchen, and everywhere in between. 

Just talking about chocolate is torture unless there’s tasting involved, so join us before and after the program for Dandelion chocolate-making demonstrations and education, chocolate samples, hot chocolate, s’mores, and more!