One of my favorite parts of my job is teaching people to make small batches of chocolate in our Chocolate 201 class. It’s not just because it’s fun to make chocolate, but I really love geeking out about chocolate and answering people’s questions. Every class, I...
Tucked in the back corner of our factory on Valencia street, through double doors leading down a narrow hallway, lies a 12×12 foot tiled room, the contents and activities of which are largely unseen and perpetually enveloped by the sweet nutty scent of browning...
On the back label of each of our chocolate bars, there is a pair of handwritten initials. These belong to the bar’s “owner,” the person who developed the roast profile that we use each time we make that chocolate. It’s an old Dandelion tradition to assign a new...
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