Making Chocolate: From Bean to Bar to S’more by Todd Masonis

Making ChocolateIt is well past Valentine’s Day yet I can’t escape the chocolate that entered our home last month. My mother-in-law usually sends a box the size of my six-year old full of all types of chocolates—Hershey’s, Lindt, Ghirardelli, Godiva, Dove, and Reese’s—because what if we were trapped inside for two years and couldn’t leave the house to get more chocolate? Girl Scout cookies also make their annual appearance around this time and there is less than a month to go until chocolate bunnies will be hopping their way into my stomach. It is a hard time for a chocoholic with no will power.

It seemed inevitable that I would be browsing some of the library’s newest books and come across Making Chocolate: From Bean to Bar to S’more by Tom Masonis, a collaboration by several people who create and sell their own chocolate out of a store in San Francisco called Dandelion Chocolate. The detail used to describe the chocolate-making process, from selecting beans to choosing equipment to creating mouth-watering chocolate, is exhaustive and would certainly be an asset to anyone who is interested in making their own chocolate. Honestly, I was more interested in looking at the gorgeous photography and drooling over pictures of desserts than I was in understanding the five factors of viscosity or figuring out what a nib profile is. I also enjoyed reading about how beans are sourced and how different beans provide different flavors.

The biggest take-away for me was the handy guide to hosting a chocolate tasting event. I cannot wait to gather some friends to try a tasting of my own based on the steps laid out in the book. Although I consider chocolate a perfectly acceptable breakfast food and the authors of the book recommend tasting your chocolate first thing in the morning before your palate can become distracted, I will probably choose a more socially acceptable time for my gathering. I can’t wait!

If you are looking to expand your chocolate repertoire for your own tasting party, try Chocolate Manor in Davenport or the newly opened branch of Shameless Chocolate located right across the river in Moline.

One thought on “Making Chocolate: From Bean to Bar to S’more by Todd Masonis

Leave a Reply

Your email address will not be published. Required fields are marked *

Bad Behavior has blocked 2017 access attempts in the last 7 days.