By Jecca Berta An up-close look at this year’s Advent Calendar box, with a silver foil design by Lisa Grue. Our Advent Calendar takes a full year to put together. In addition to working with nearly two dozen chocolatiers across North America as well as with Dandelion...

By Jecca Berta Fifteen Dandelions traveled from the U.S. and Japan to learn about craft cacao in Thailand. This summer, we brought back one of Todd’s favorite company traditions — origin trips. In August, a group of fifteen Dandelions traveled to Thailand to visit...

By Ron Sweetser Our first bar crafted from Mexican cacao: Río Samaria.   This summer, we released our first Mexican cocoa origin: Río Samaria, with tasting notes of plum jam, champurrado, and tobacco leaf. Those three notes are the end result of multiple roasts,...

By Jecca Berta A Revival Cacao team member rakes beans drying in the sun. The practice of drinking cacao dates back thousands of years in Mexico. Traditions held by the Olmecs, Mayans, and Aztecs influence Mexican culture today. Yet much of the country’s cacao remains...

By Jecca Berta A performance in Papua New Guinea with traditional music. Todd and Elaine recently returned from a trip to Papua New Guinea, where they took part in a cocoa trade expo. The island country is working to produce fine cocoa in a way that hasn’t been done...

By Jecca Berta Guests are seated around a table at the factory for one of our Summer Series brunches. For the third consecutive summer, we’re turning our 16th Street factory into a sundae-filled movie theater, a storytelling stage, and home to some lively...

By Jecca Berta Each of the five bonbon varieties in the Hanami Collection has a distinctive pattern on top. We introduced our Hanami Collection in the spring of 2022. Our very first seasonal bonbon set, it was inspired by the Sakura Matsuri (Cherry Blossom Festival)...

By Jecca Berta Emily with cacao growers in the village of San Jose in Southern Belize’s Toledo district. Photo credit: Zotter Chocolate Maya Mountain Cacao is one of our oldest partners. We’ve been buying beans from them since...

By Jecca Berta Elaine and Todd at Bloom, our 16th Street chocolate salon. As we head into a new year, we sat down with Todd at our 16th Street factory to discuss all things craft chocolate. We talked about how things are going at Dandelion, what’s new and exciting,...