For as long as chef Lisa Vega has been with Dandelion Chocolate, Maybe The Very Best Chocolate Chip Cookie has been part of our DNA. For years, our chocolate chips were made in-house by the kitchen team, who hand-piped over 50 pounds of tempered discs a week. That is,...
We are so excited to share Dr. Kristy Leissle’s most recent blog post about how the Gola Rainforest bar came to be. Dr. Leissle was the person who introduced Dandelion to the project team, and after Greg visited Sierra Leone in October 2017, we bought the beans and...
We’re almost at the end of our nine-day pop up in New York City, and…WOW. We are just so humbled. Day in and day out, our tiny little corner café in Chelsea has been flooded with such warmth and enthusiasm, and we can barely keep the s’mores in stock! Chef Lisa and...
Here at Dandelion Chocolate, we LOVE food. The chocolate-y items, of course, but it doesn’t stop there. Talking about flavor and taste is an everyday occurrence around here. It’s also a big part of our jobs. As the Event Manager, one of the...
About a month ago, a couple members of our education team, Kelsey and Cynthia, were asked to give a lecture on the History of Chocolate to an undergraduate history class at the University of California-Davis. They used the opportunity to create an outline for our...
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