by Molly Gore | Nov 23, 2015 | Interviews, Stories
For information about our 12 Nights of Chocolate, including tickets, click here. Every other Monday, we’ll introduce you to a member of the Dandelion community through a Q & A. Stay tuned to meet our chocolate makers, café staff, kitchen team, producers,...
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....
by Molly Gore | Aug 7, 2015 | Chocolate 101, Chocolate Tech
Along the south wall of our factory on Valencia Street, there are six, spinning steel melangers. This is where the cocoa nibs turn into cocoa liquor, and where the liquor and sugar are refined and conched until they have reached the perfect consistency and...
by Molly Gore | Jul 14, 2015 | Stories
As a small, bean-to-bar chocolate maker, we’re part of a very small industry. Since the beginning, that means we’ve had to build a lot of the machines that we couldn’t find, as well as engineer creative ways of meeting our small batch needs. When...
by Molly Gore | Jun 1, 2015 | Stories, Tips & Techniques
On the back label of each of our chocolate bars, there is a pair of handwritten initials. These belong to the bar’s “owner,” the person who developed the roast profile that we use each time we make that chocolate. It’s an old Dandelion tradition to assign a new...
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