by Cynthia Jonasson | Sep 14, 2015 | Chocolate 101
At Dandelion, customers often ask me about the amount of caffeine in our chocolate. It’s a good question, but a complicated one; especially if you’re asking because you’d like to know how chocolate will affect you. To begin, caffeine is not the only...
by Cynthia Jonasson | Aug 29, 2015 | Events, News
Considering a trip to origin? It’s not too late to join us for our Chocolate 303 trip to Ecuador from September 12-19th! In Chocolate 303, we’ll be exploring cacao production from a small scale farm, learning to make traditional hot chocolate, and getting...
by Cynthia Jonasson | Jun 13, 2015 | process
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...
by Cynthia Jonasson | May 12, 2015 | Tips & Techniques
This is the second in a series of posts about Le Grande Experiment (which translates into no language except the one we’ve made up), a recent adventure wherein we sent teams to Denver and Italy on a vital mission: to hunt down and test the best equipment for...
by Cynthia Jonasson | Apr 6, 2015 | recipe
I don’t always find the time to make sticky buns, but when I do, they never last long. These are not for those avoiding gluten or dairy or sugar, and each time I make them I love the way the ooey, gooey caramel glaze on top counteracts the bitterness of the nibs I use...
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