A Trip to Trinidad

A Trip to Trinidad

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...
The Parklet: From Beginning to End

The Parklet: From Beginning to End

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...
Le Grande Experiment: Part 3

Le Grande Experiment: Part 3

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...
Our Sugar

Our Sugar

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....