“Dandelion roasts and grinds beans from a single farm or cooperative at a time. It’s a winemaker’s approach, and each bar is as distinct from the next as a Chianti is from a Barolo.”
— NEW YORK TIMES
Chocolate makers, confectioners, chefs, flavor experts... here are our inside stories
Karen answers our most-asked questions about what we taste and how flavor happens...
Chuck brings his knowledge and elbow grease to our Japanese factory...
In the right conditions, chocolate can keep for up to five years with a few tips...
Amie traces hot chocolate from molinillos to chocolate houses to ready-to-make powder...
Eli Salomon brings a new machine and a new drink to our cafés...
Dr. Leissle brings the first specialty chocolate bar from Sierra Leone to the US craft market...
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