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 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,...
By Jecca Berta A chocolate-forward Thanksgiving feast featuring a Gâteau Basque, single-origin chocolate, toffee, pralinés, figs, and more. With Thanksgiving arriving later this month, we asked Dandelions what they’ll be sharing with family and friends around the...
By Jecca Berta One of Lina’s test compositions for the box cover of the Advent Calendar. This year’s Advent Calendar features spiced caramels, fruity bonbons, nutty pralinés, and other chocolate-covered surprises. And each of those confections sits in an ornament-box...
From cookies to cakes, sauces to tarts, our Baking page is stocked with recipes featuring our single-origin chocolate ingredients.