Next month, Craft Chocolate Experience returns to San Francisco, gathering the world’s finest bean-to-bar makers for tastings, talks, workshops, a marketplace, and more. It’s open to the public, April 26th through the 28th at the Palace of Fine Arts. We’ll have many...
AN INTERVIEW WITH OSKAR & SAM, OF SWISS SUSTAINABLE TRADING COMPANY, GEBANA We “sat down” with Ron, Dandelion’s cocoa-sourcing manager, along with Oskar (Gebana’s Zurich-based head of cocoa sales) and Sam (Gebana’s Lomé, Togo-based quality manager) to talk about...
This is a question we get asked every day. And who better to answer than someone on our Production team? Our chocolate makers are, without a doubt, the backbone of Dandelion Chocolate, and crafting two-ingredient chocolate is not easy. Being part of the team involves...
Hello, I am Pablo Aguilar. I’ve been working at Dandelion for seven years. This process of developing the Tumaco 2022 profile (PDV) was more dynamic than the first PDV, from the 2021 harvest, as I already had previous experience, acquired precisely from working...
Since production at our Valencia location shut down in 2020, we have missed the hum of melangers, our banter with chocolate makers, and of course, the irresistible scent of chocolate being made. After thinking long and hard about how to reintroduce production at...
This month Norah celebrates 10 years at Dandelion! Elaine sat down with Norah to ask her a few questions about her decade of many roles, locations, and experiences (and to give a hat tip to her trademark bow expertise). Happy anniversary, Norah! Norah, give us a quick...
Ten years ago Snooky first came to our small factory on Valencia Street to help us with an electrical-machine mystery that no one could solve. His much-needed consultancy quickly evolved into a decade-long relationship whose anniversary we celebrate today. Formally,...
In a previous life, among the trappings of a tiny shop in Manhattan’s West Village, I stocked glass vases and galvanized steel buckets with all manner of floral delights, and prepared wild-looking bouquets to order for local residents. Each year, just prior to...
Arun Viswanathan is the chocolatier at the helm of Ganache for Da Chocoholics, a chocolaterie out of Coimbatore, Tamil Nadu, India. On a sourcing trip to the Coimbatore region in late 2015, Greg, our Chocolate Sourcerer, met Arun. While visiting the U.S. in February,...