Dandelion Chocolate sorts, roasts, cracks, winnows, grinds, conches, and tempers small batches of cocoa beans from around the equator. We visit farms and producers and build mutually-beneficial partnerships that help us source the best beans we can find. Our chocolate making style carefully coaxes the unique subtleties from each bean. We mold and wrap our bars by hand. And we continuously hone our skills to make craft chocolate from just two ingredients - cocoa beans and sugar.
We began making chocolate with a coffee roaster and a hair dryer in a friend’s garage in 2010. Our machines have evolved, yet our day-to-day remains the same: learning, measuring, testing, and creating. Batches of our single-origin chocolate take weeks, if not months, to develop.
Chocolatier vs. Chocolate Makers
Chocolatiers and confectioners work with ready-to-use chocolate to craft bars with nuts, fruit, or other other inclusions, or chocolate-dipped candies. We’re chocolate makers. We begin by selecting our own raw cocoa beans, and we have total control over their production. We are constantly experimenting with machines, processes, and flavor profiles that best reflect our style.