Elman is a Senior Chocolate Maker at our Valencia Street factory and the profile developer of our Cahabón, Guatemala 70% 2017 Harvest chocolate bar. His story is a Dandelion Chocolate first: he was born in Guatemala City, and his father is from the north region, so...
Let’s start with this: I’m not a chocolate tempering master or god. It would be great to be one, because that would make my amazing job go a lot smoother. If you have ever tempered chocolate, then you know that it’s tricky business. At Dandelion, we’ve learn a lot as...
Elman Cabrera, one of our lead chocolate makers, developed the flavor profile (i.e. bean roasting parameters, and more) for the newest harvest of beans from Maya Mountain Cacao, Ltd. In his previous post, he writes all about that process. In this one, we get to hear...
Elman Cabrera, one of our lead chocolate makers, developed the flavor profile (i.e. bean roasting parameters, and more) for the newest harvest of beans from Maya Mountain Cacao, Ltd. Here, he tells us about what the process was like, and what it meant for him to work...
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