by Becca Taylor-Roseman | Oct 27, 2015 | Stories
In this post, our Quality Assurance Specialist, Becca, recounts a recent trip to Trinidad with our Chocolate Sourcerer, Greg, our Flavorist, Minda, and Gino Dalla Gasperina of Meridian Cacao. Together, they spent a few days in a sensory training learning a few...
by Oblio Jenkins | Oct 14, 2015 | Stories
At the end of August, our dreams of building a public parklet finally came true. Thanks to our designer, Oblio Jenkins, and a hardworking build team, the parklet is now finished and open to the public. Take a peek at the timelapse below to see its evolution from start...
by Greg | Oct 8, 2015 | Tips & Techniques
This is the third in a series of posts about Le Grande Experiment (which translates into no language except the one we’ve made up), a somewhat recent adventure wherein we sent teams to Denver and Italy on a vital mission: to hunt down and test the best equipment...
by Molly Gore | Oct 7, 2015 | News
At Dandelion, we use only two ingredients in our bars, but we spend most of our time talking about just one: cocoa beans. It makes sense, beans give us a lot to talk about: flavor, process, environmental impact, the producers we work with, genetics, history, and more....
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