Bean-to-Bar Chocolate

You've made your first few batches of bean-to-bar chocolate, but they're not quite right. The roast is uneven, the texture is gritty, and your tempering is a roll of the dice. This is the book that changes that. It's a bench reference designed to live next to your melanger and tempering machine, with tables for bean varieties, roast curves, refine times, and tempering temperatures—all at a glance.

Inside, you'll find a systematic approach to the entire process. Start with understanding the chemistry of the bean and how roast profiles affect flavor. Then dive into precise refining techniques for different equipment, from stone melangers to roller mills. Finally, master tempering with clear curves and troubleshooting tables that tell you exactly what went wrong and how to fix it.

This is not a coffee-table book. It's a working manual. Each chapter is packed with numbered procedures, exact values, and spec sheets. You'll learn to calibrate your tools, measure moisture, and adjust your process to any bean. Whether you're working with a classic melanger or a high-end grinder, you'll find the settings that work. Stop guessing and start making chocolate that's smooth, glossy, and snappy—batch after batch.