You’re curious, so we find answers. Our education team fields lots of questions from our guests during classes, so we’ve decided to launch a brand new series of monthly installments in which we tackle some of those questions and share the answers with the world....
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...
You’re curious, so we find answers. Our education team fields lots of questions from our guests during classes, so we’ve decided to launch a brand new series of monthly installments in which we tackle some of those questions and share the answers with the world....
You’re curious, so we find answers. Our education team fields many questions from our guests in classes, so we've decided to launch a brand new series in which we tackle some of the questions we get most often. We call it The Education Station, and it's where...
Kristy Leissle, PhD, known to many as Dr. Chocolate, is faculty in Global Studies and African Studies at the University of Washington Bothell. She researches and writes about the global cocoa-chocolate industry, especially West African agriculture and contemporary...
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 stimulant in...
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...
Kaylen Baker—one of our café baristas—takes a look at hot chocolate through the eyes of one of history's original gastronomes, Jean Anthelme Brillat-Savarin. It’s hard to forget your first hot chocolate. I sipped mine inside Angelina’s, off the rue de Rivoli in...
Inspired by Indigenous Peoples' Day last week, I thought I'd take the occasion to start the first installment of a three-part series on the history and development of chocolate from the New World to Modern Day. Maya populations still produce some of the world's...