Skip to content
Blog posts
Celebrating Norah’s 10-Year Dandelion Anniversary
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...
Valencia Resumes Production
Since production at our Valencia location shut down in 2020, we have missed the hum of melangers, our banter with chocolate makers, and of course, the irresistible scent of chocolate...
Tasting Notes from Pablo
Hello, I am Pablo Aguilar. I’ve been working at Dandelion for seven years. This process of developing the Tumaco 2022 profile (PDV) was more dynamic than the first PDV, from...
What’s It Like to Work at a Chocolate Factory?
This is a question we get asked every day. And who better to answer than someone on our Production team? Our chocolate makers are, without a doubt, the backbone of...
A NEW ORIGIN: KPALIMÉ, TOGO
AN INTERVIEW WITH OSKAR & SAM, OF SWISS SUSTAINABLE TRADING COMPANY, GEBANA We “sat down” with Ron, Dandelion’s cocoa-sourcing manager, along with Oskar (Gebana’s Zurich-based head of cocoa sales) and...
Paula: On Production
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...
An Interview With Nick, Our New Head Chocolatier
Nicholas Bonamico joined Dandelion last fall, following an impressive seventeen years with Bouchon Bakery. He spent ten years with the bakery in New York, before heading west. As the pastry...
Craft Chocolate Experience Interview: A Global Gathering in S.F.
Next month, Craft Chocolate Experience returns to San Francisco, gathering the world’s finest bean-to-bar makers for tastings, talks, workshops, a marketplace, and more. It’s open to the public, April 26th through the 28th at...