I started this project with a bag of dried cocoa beans and a written recipe, but the real story begins where the beans are grown (Tanzania pictured here).
From origin we return to San Francisco where the book illustrates in scientific and luscious detail the hows and whys behind Dandelion's approach to making chocolate.
The book concludes in the pastry kitchen where Lisa Vega makes - among other miracles - the best chocolate chip cookie I've ever had in my life.