Cacao Sourcing Talks

April 22, 2014 by Cynthia Jonasson

Gino from Meridian Cacao, Caitlin, Greg and I recently returned from an exploratory sourcing trip to Samoa, Fiji, and Papua New Guinea. Since each country was so different we decided it would not give due credit if we tried to summarize our entire trip in one talk. Instead, every few weeks we will share what we learned about each country’s cocoa industry with photos and stories from our trip as well as tastings.

Please join us in the cafe from 7pm-8pm:

Monday, April 28th: SAMOA & Koko Samoa Tasting
Monday, May 12th: FIJI & Adi Chocolates Tasting (a Fijian Bean to Bar Chocolate Maker)
Tuesday, June 3rd: PAPUA NEW GUINEA & PNG Chocolate Tasting

Additionally, Greg, Chiann, Pearl, and Arcelia will be traveling to Camino Verde this May and will do a talk to share what they learn. Tasting will include multiple bars from Camino Verde.

Wednesday, May 28th: CAMINO VERDE ECUADOR, 6-7pm in the cafe

Hope to see you there and stay tuned for blogs about our trips.

Chocolate 302: The Story of Cafe Ingredients (in Hawaii)

March 27, 2014 by Cynthia Jonasson

Last April, a bunch of us Dandelions visited Steelgrass farms in Hawaii. It wasn’t what I was expecting from a farm. Steelgrass was lush and somewhat hilly, and nothing close to the monoculture farms I had always driven past on roadtrips as a child. Mostly it was beautiful, serene, full of interesting tropical plants, and warm hosts who quickly became friends.

The big house in which we stayed had an open living room/kitchen which was the perfect place for all of us to converge for communal dinners and conversation. Even now, a nostalgic feeling of enchantment sinks in when I think of the outdoor shower surrounded by brightly flowering bushes for privacy.

Enjoying Hawaii: Relaxing morning at Steelgrass Farms, Hiking, Snorkeling, Beach Time, Tasting new tropical fruits, Feeding the chickens at Steelgrass,

Exploring the cacao farm felt like an Easter egg hunt searching for ripe cacao pods. While I knew a lot about the theory of harvest and fermentation, it’s the little details you can only learn from actually doing it yourself. Like the sour smell of fermentation, the feel of an overripe pod, and the delicately sweet taste of fresh cacao pulp.

Exploring Cacao Processing at Steelgrass Farms

We had such a great time visiting Steelgrass Farms, that we decided to invite all of you to join us and include some of the other ingredients we use in our cafe. So, we’re excited to announce Chocolate 302: The Story of Cafe Ingredients at Steelgrass Farms, Hawaii.

Participants will get their hands dirty harvesting cacao pods, fermenting beans, and preparing them for drying. You’ll also have informational tours and hands on experiences to learn about other foods used in our cafe: sugar, honey, vanilla and coffee. You’ll make you’re own vanilla extract to take home, try your hand at beekeeping (if you’re willing) and even plant a cacao tree. It will all be interspersed with down time to hit up the beach, hike nearby trails or head off on your own.

Chocolate 302: The Story of Cafe Ingredients Itinerary
Note: Agenda is tentative & subject to change

June 29th – July 6th

Steelgrass Farms, Kauai, Hawaii (near Kapaa)

Introduction: Arrival July 29th
Chapter 1: CHOCOLATE PART I – Tour Steelgrass Farms, chocolate tasting, harvest cacao pods, start cacao fermentation
Chapter 2: VANILLA – Vanilla processing demo & tasting, Make own vanilla extract
Chapter 3: NON-CAFE FOODS /ACTIVITY DAY – Macadamia Nuts, Coconuts, Snorkeling, Beach Time, Hiking
Chapter 4: COFFEE – Farm & roasting tour, Sunset at Waiamea Canyon
Chapter 5: SWEETENERS – Sugar cane demo, Honey & Beekeeping, Mead making demo, Luau
Chapter 6: CHOCOLATE PART II – Finish cacao fermentation/start drying, Beach Bonfire Dinner
Conclusion: Departure July 6th

Prices Start at: $1770 (including lodging, meals, ground transportation, activities; excluding airfare)

For more information or to reserve your spot, contact us at Trips@dandelionchocolate.com. Or attend our Info Session on April 15th in our Cafe.

You’re Invited: January Events

January 10, 2014 by Cynthia Jonasson

Happy New Year! After a whirlwind of events and classes and 12 Nights of Chocolate in December, we’re moving full speed ahead into 2014.

We love to have people visit, learn about the chocolate making process and see what we’re up to. Here’s whats in store for the rest of January to help you time your visit (select the event name to reserve tickets):

TOURS

Weekday Factory Tours (Wed-Fri, 6pm-6:20 – FREE)
Saturday Factory Tours (Sat, 11am-11:30 – FREE)

CLASSES – January classes are SOLD OUT

Chocolate 101: Introduction to Chocolate Industry Lecture & Tastings (Mon, Feb 10th, 7pm-9pm – $50)
Chocolate 201: Small Batch Chocolate Making Lab (Sun, Feb 23rd – 10:30am-2:00 – $150)
Sorry we’re sold out in January, but there is still availability in February

EVENTS & TALKS

Guatemalan Cacao and Heifer International Talk (Mon, Jan 20th 6:30pm-8pm – FREE)
Wine & Chocolate Pairings: Pair wine with cacao from cacao pulp to brownie. Photo featured above. (Thur, Jan 30th, 7pm-9 – $50 or 2 for $80)

SNEAK PEAK FOR FEB

Valentine’s themed events (Info to come)
Chocolate 301: Sourcing Field Trip to Belize Check out these photos from Niall, who attended in November to see whats in store. (Feb 15th-22 – starting at $1300 + Flight)

We hope to see you soon!

Valentine’s Day Recap

February 18, 2013 by Cynthia Jonasson

Valentines Day at the factory saw sparks flying (literally). As cute couples held hands over cups of hot chocolate and made clever cards, our oldest melanger decided it needed some love too. Caitlin was emptying a batch of Dominican Republic chocolate when the base of the melanger came loose, pulling wires with it which then sent sparks her way! Thankfully, no one was hurt and the melanger should be up and running on Monday.

Apparently our Big Selmi was jealous so it decided to get in on the action. In the middle of our morning tempering round, the temperer refused to work until it received more love (and a new part that won’t arrive until Monday). Luckily, Greg and Cam came to the rescue. Above, Greg takes a break from fixing Selmi.