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,...