Celebrating Norah’s 10-Year Dandelion Anniversary
Dandelion Chocolate
by Elaine Wherry
1y ago
This month Norah celebrates 10 years at Dandelion! Elaine sat down with Norah to ask her a few questions about her decade of many roles, locations, and experiences (and to give a hat tip to her trademark bow expertise). Happy anniversary, Norah! Norah, give us a quick two-sentence blurb about yourself for readers. Growing up in NYC taught me what it felt like to be on the receiving end of some epic experiences. You could say I was a student of the Masterclass on hospitality without even realizing it. From party planning to retail experiences to opening the most memorable gift, what I learned ..read more
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Origin Trip: Hawaii – Part I
Dandelion Chocolate
by lori lovejoy
1y ago
Alooooooo-hah, readers! At the start of September, two seven-team-member Dandelion groups embarked, one after the other, on whirlwind tours of cacao farms and chocolate factories in Hawaii — our first Origin Trips in nearly four years. As a lucky member of Group 2 (and possibly since I often proofread Dandelion’s newsletters?), our Web team asked if I might share a trip snapshot. I’d joined Dandelion in November 2019 as a new Guest Experience Ambassador for our 16th Street factory’s dessert salon, Bloom*. (If in late 2019 or early 2020 you were greeted at the factory by a tall, voluble blonde ..read more
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Celebrating Snooky’s Tenth Year at Dandelion
Dandelion Chocolate
by The Dandelion Team
1y ago
Ten years ago Snooky first came to our small factory on Valencia Street to help us with an electrical-machine mystery that no one could solve. His much-needed consultancy quickly evolved into a decade-long relationship whose anniversary we celebrate today. Formally, Snooky says his title is “Director of Engineering, or Engineering Director, who knows? We have a Latin phrase that we use here — and I’m guessing it’s used everywhere else — which maybe applies, which is factotum; which is, you know, someone who does it all. And so I may in fact be Dandelion’s technical factotum.” So Snooky, let’s ..read more
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Emperors, Chocolates, and Notes in Passing
Dandelion Chocolate
by Nick Cardoni
2y ago
In a previous life, among the trappings of a tiny shop in Manhattan’s West Village, I stocked glass vases and galvanized steel buckets with all manner of floral delights, and prepared wild-looking bouquets to order for local residents. Each year, just prior to February 14th, we’d break our rule of “no red roses — too cliché and stock up on precisely that cliché, as a surefire way to capture sales for last-minute Valentine’s Day gifts. We were fortunate to entertain a diverse and eclectic clientele the year ’round, but, in this particular moment, and always up til and past closing time on the ..read more
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A Tribute to Chuck
Dandelion Chocolate
by Jennifer Roy
2y ago
  We have a tradition at Dandelion of celebrating birthdays. We ask everyone what their favorite treat is on their first day, and then on their birthday, their team typically surprises them with pizza, a chocolate eclair, or a little cheese plate. There have been a few times when team members have joined Dandelion on their birthday (Anna, Pablo) and we’ve had to scramble to uphold the tradition. One of our last in-person, unmasked birthday celebrations was in 2019. I happened to record the birthday on my handheld iphone. In the video, you can see about two dozen team members huddling in ..read more
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Diversity & Inclusion
Dandelion Chocolate
by Todd
3y ago
I’ve been reflecting a lot lately on how we can make Dandelion a more inclusive and welcoming company. We’ve always tried to do right, whether it be with the farms we work with, or in our community, or with our staff. We’ve always cared deeply and believed that trust is given, second chances matter, and that we should be thoughtful in all of our interactions. But really, that’s just the start. We need to do more here: recognize our privilege, identify how that affects our company and team members, make sure that everyone feels welcome at Dandelion, support paths to advancement for BIPOC, and d ..read more
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Remy and the Chocolate Chip
Dandelion Chocolate
by Jennifer Roy
4y ago
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, until recently, when the Large Chip was born. To learn the “making of” story we spoke with Remy Labesque, a talented industrial designer and good friend of ours who collaborated with Chef Lisa and the production team to make the perfect chocolate chip. Remy met Todd when he attended a Chocolate 101 class some years ago and so beg ..read more
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Our Chocolate is Now Kosher-Certified!
Dandelion Chocolate
by Leah Hammerman
4y ago
Leah has been our Culinary Liaison since 2017. She introduces our cocoa ingredients to professional chefs, bakers, baristas, and brewers across the country. This is her first post for the blog, and she’s going to share the story of how and why she obtained a kosher certification for our single-origin, one-and-two-ingredient chocolate. My mom had been nudging me about getting Dandelion Chocolate kosher-certified since my first day on the job. Mom’s always right, right? In fact, I attribute my career in the food industry to her because baking together has always been our weekly tradition.  My f ..read more
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Craft Chocolate: Slow Food That’s Worth the Wait
Dandelion Chocolate
by Emily Mantooth
4y ago
Emily Mantooth is co-founding the Craft Chocolate Experience with us March 6-8, 2020. Her years of experience with the Dallas Chocolate Festival made her the perfect partner with whom to embark on this adventure. She has been the engine pushing the festival forward and so we thought you’d enjoy hearing about it from her perspective. We look forward to seeing you in March!   Making chocolate is a lesson in patience. To start, it takes a cacao tree about five years to grow enough to bear fruit.  And even then it can take another four to five months (or longer) for the tree to actually produce t ..read more
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Alison Sullivan’s Camino Verde, Ecuador Mousse Cake Recipe
Dandelion Chocolate
by Karen Solomon
4y ago
The final night of our 2019 12 Nights of Chocolate event ended with this decadent and creamy classic layer cake, and we think it showcases our Camino Verde, Ecuador Ground Chocolate and Hacienda Azul, Costa Rica cocoa nibs really, really well. It was created by Alison Sullivan, the pastry chef at Prairie in SF; she and chef/owner Anthony Strong regularly use our chocolate on the menu. We love Prairie for more than just their desserts. It’s one of our favorites in the Mission for grilled modern and classic Italian.    Make the Camino Verde, Ecuador Ganache 453g 70% Camino Verde, Ecuador Chef ..read more
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