Blind tastings help us determine the 25 featured Advent Calendar chocolates. It’s been just two weeks since we ate the last of our Advent Calendar chocolates. It takes a full 12 months of meticulous planning to pull off this project, which last year included 332,000...
Lisa holds a tray of six freshly-baked Nibby Oatmeal Cookies. It’s a new year, and we’re heading down to the kitchen to talk with Lisa about how her fourteen-person team (split between S.F. and Las Vegas) gets it all done. Crafting pastries, desserts, and drinks that...
Last month, we launched two(!) brand new Collections: Single-Origin Caramels and Single-Origin Pralinés. To learn more about each, we went down to the Confections kitchen to talk with Nicholas about how these texturally rich...
By Jecca Berta Each origin we work with is the result of years of relationship building, and the latest — Kpalimé, Togo — is no exception. In October of 2022, we met Oskar Jönsson, head of cocoa sales at gebana — a Swiss company that has developed a cooperative...
By Stephen Durfee Dandelion has been making marshmallows since our early days. We top each cup of hot chocolate with one of Lisa’s vanilla marshmallows. At Bloom and our Valencia Street café, we set out a bowl of the fluffy, from-scratch treats for individuals to help...
It’s early January, and our Production team is already well into making chocolate. You might guess that we’d spend this entire month creating our chocolate production plan for the year — but in fact, we just spent the last ten months of 2023 creating a detailed...
from Lisa Vega, Dandelion Chocolate Executive Pastry Chef and co-author of Making Chocolate: From Bean to Bar to S'more RECOMMENDED CHOCOLATE PROFILE: earthy, savory, funky We developed this cake—our version of classic red velvet—to complement the earthy,...