I’m excited to say that we have finished our fourth annual(ish) Sourcing Report! These were huge years of growth for us and the industry at large, but also years when we learned some tough lessons. The first lesson was that it takes a lot longer to write a...
While we don’t normally repost stories onto our blog, I thought it was worth calling this one out. One might say Brazil keeps crossing our path. Dandelion has been interested in working with cacao from Brazil for many years. Our sugar comes from Brazil and...
While I don’t typically start a post with an apology, this post is aimed at chocolate makers and professionals in the Chocolate and Cacao community. I apologize if this post causes any sort of undue disappointment to others who don’t work in chocolate...
I remember talking to Carla Martin at the Northwest Chocolate Festival in 2015 about her creation of the Fine Cacao and Chocolate Institute (FCCI). Part of her goal for FCCI was to create a standard (similar to specialty coffee cupping) which could be used...
We recently changed our menu to include an item which is made by infusing it with cacao husk. This led to a few questions, concerns, and some confusion, so it seemed like a good opportunity to talk husk in more detail, discuss our understanding of husk, and...
Recent Comments