By Jecca Berta A chocolate-forward Thanksgiving feast featuring a Gâteau Basque, single-origin chocolate, toffee, pralinés, figs, and more. With Thanksgiving arriving later this month, we asked Dandelions what they’ll be sharing with family and friends around the...
By Jecca Berta A chocolate-forward Thanksgiving feast featuring a Gâteau Basque, single-origin chocolate, toffee, pralinés, figs, and more. With Thanksgiving arriving later this month, we asked Dandelions what they’ll be sharing with family and friends around the...
By Jecca Berta From left: Nancy, Denise, and Luis prepare drinks and serve guests at our café in The Venetian. When The Venetian reached out to us in 2019 with the idea of opening a Dandelion Chocolate in their hotel on the Strip, it wasn’t something we’d previously...
By Stephen Durfee I’ve been feeling nostalgic over the past few weeks … I think it all started as I was packing away some cherished items, which led to discovering a favorite sweater that I hadn't worn in years, and then thumbing through a box full of old photographs....
Seiji (center, with his signature round glasses) and Dandelion Chocolate team members at our Ise location. The Tokyo neighborhood of Kuramae blends traditional craftsmanship with contemporary life. When cherry blossoms bloom, visitors flock to a shrine dating back to...
OUR PIE-THEMED MATH CHALLENGE RETURNS *PLEASE NOTE: The winner of this year's math challenge drawing has been selected and notified. Last year’s pi(e)-themed math challenge was so popular that we’ve decided to come up with another. Submit your answer...
Local Papuans tending to cacao tree seedlings in Ransiki, Indonesia. The new 70% Ransiki, Indonesia bar is our first to be crafted with Indonesian cocoa beans, and those beans come from a cooperative that’s empowering the local community through cocoa production. The...
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...
From cookies to cakes, sauces to tarts, our Baking page is stocked with recipes featuring our single-origin chocolate ingredients.