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 One of Lina’s test compositions for the box cover of the Advent Calendar. This year’s Advent Calendar features spiced caramels, fruity bonbons, nutty pralinés, and other chocolate-covered surprises. And each of those confections sits in an ornament-box...
By Jecca Berta Stephen commuting by bicycle, his preferred mode of transport. Director Colt Bradley of Graphite Productions just released Tempered, a short documentary spotlighting our Director of Curriculum, Stephen Durfee. In it, Stephen commutes to our 16th Street...
By Jecca Berta The village of Takyikrom, in southern Ghana. Ghana is the second largest cocoa-producing country in the world. Over the last few years, it has experienced decreased productivity due to climate change, black pod disease, and older trees. Leslie...
By Jecca Berta Ice cream takes on many forms. Here, a Cacao-Fruit Paleta is made of tangy cacao pulp blended with rich cream, brightened with lime juice. If you happen to subscribe to our Dandelion Japan newsletter, you may have read about an ice cream topping that’s...
By Elaine Wherry From left: Lucy, Melissa, Agnes, Elaine, and Solo at our 16th Street factory. Cocoa is one of the Solomon Islands’ most important exports. While it’s rarely eaten locally, families grow it alongside crops like coconuts, sweet potatoes, island cabbage,...
By: Jecca Berta A chef pipes individual circles of chocolate onto parchment paper. Our very first factory tours and chocolate-tasting classes took place on Valencia Street. Since opening on 16th Street, we’ve grown our education curriculum quite a bit, and leading...
By Jecca Berta After a flight, two trains, an overnight bus, and a motorcycle ride, Jody smells freshly plucked tea leaves in a village on Nannuo Mountain, Menghai County, Yunnan Province, China. Jody Beavers of Tap Twice Tea was one of our original tea partners when...
By Jecca Berta Trevor (left) and Ron tasting profile development samples and discussing which variables to tweak for the next round of testing. Each of our bar labels shows, among other details, the chocolate’s cocoa origin and tasting notes. Picking up a 70% Tumaco,...
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...
From cookies to cakes, sauces to tarts, our Baking page is stocked with recipes featuring our single-origin chocolate ingredients.