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Beans Beans Beans!

February 5, 2014 by Maverick Watson

Truck! Truck! Truck!!!

At Dandelion, we all wear multiple hats. My name is Maverick Watson and most days you’ll find me in the cafe, serving up hot chocolates or coffee, but every Tuesday I am Dandelion Chocolate’s go to truck driver. I pick up our cacao beans from warehouses in Hayward and Bayview and deliver them right to our factory on Valencia Street.

And sometimes I make Greg deliver me to the bean room!

Today I delivered beans from Mantuano and Guaniamo, Venezuela, and Camino Verde beans from Ecuador! It’s a really great experience to be able to see how the vast stacks of cacao in a warehouse in Hayward are gradually turned into the chocolate bars that we have on our shelves. So until next week, I’ll be serving the chocolate, not trucking it.

The 12 Nights of Chocolate

December 4, 2013 by Todd

We’re very excited to announce a new holiday tradition that we are starting at our chocolate factory on Valencia Street: the 12 Nights of Chocolate!

Starting next Tuesday the 10th for 12 whole nights, we will be hosting a series of festive events celebrating our love of chocolate. The highlight of this series are the pastry chef nights where local pastry luminaries Emily Luchetti, Janet Dalton, Jessica Sullivan, Lincoln Carson, Angela Salvatore, and Terri Wu will host intimate dessert evenings made with our chocolate. The profits from these pastry chef nights will go to benefit the San Francisco and Marin Food Banks, which seeks to end hunger in San Francisco.

We’ll be posting more details as the month progresses, but here’s a quick overview of what we have planned:

#1 – Guatemala Sourcing Talk – Tuesday December, 10th
night2
Greg, our resident Bean Sourcer-er, will give a talk about his recent sourcing trip to Guatemala at 7:30PM in the cafe. FREE

#2 – Book signing and demo – Wednesday December, 11th
night1
Local Mission author Andrea Lawson Grey will be doing a book signing and demo for her new cookbook: CELEBRACIONES MEXICANAS – History, Traditions, and Recipes. Andrea will show us how to make Mexican Hot Chocolate and Chocolate Dipping Sauce for Churros starting at 7:00PM in the cafe. FREE

#3 – Food drive – Thursday December, 12th

We’re kicking off our food-drive, by giving a free, special treat to anyone who brings in a food item for the San Francisco and Marin Food Banks this day. The most needed items are: tuna, canned meat, peanut butter, soup, chili, beans, cereal, canned fruit and vegetables, and granola bars. Food collection bins will be available through the 21st. PLEASE NOTE: Cafe will be closing at 7 for our staff holiday party.

#4 – Dolce Delfina – with Pastry Chef, Jessica Sullivan – Friday December, 13th

Hailing from our fellow neighborhood restaurant, Delfina, Pastry Chef Jessica Sullivan is taking over Dandelion for a night to showcase the decadent side of Delfina. She will present a wintery 3-course Italian dessert tasting including a Warm Panettone with Dandelion Chocolate Gelato. To complete the evening, a special selection of wines and spirits from Locanda will be available as pairing for the desserts. 8:30PM $50 – PLEASE NOTE: the cafe will be closing at 8PM this night. More info and tickets here.

All profits from this night are donated in support of the San Francisco and Marin Food Banks

#5 – Wine and Chocolate – Saturday December, 14th

An intimate evening with a wine and chocolate pairing in our upstairs mezzanine. Wines by Sonoma / San Francisco based Wattle Creek Winery. Limited to 14 people. More details and tickets here. 7PM. $75

#6 – Holiday Cookie Popup – Sunday December, 15th

All day Sunday our pastry chef, Lisa Vega, will be exclusively making holiday cookies in the cafe. Come try her creations or bring some home. ALL DAY

#7 – Movie Night – Monday December, 16th

We’re setting up the cafe as a small movie theater and screening Willy Wonka and the Chocolate factory. There will be (chocolate-covered) popcorn and golden tickets of course. Popcorn and treats at 7:45, movie starts at 8:15 sharp. $15 Tickets here. PLEASE NOTE: the cafe will be closing at 7:30PM this night.

#8 – Crunchy Creamy All Chocolate Pop Up Party with Emily Luchetti and Janet Dalton – Tuesday December, 17th

Executive Chef, Author, and James Beard Board Member Emily Luchetti is teaming up with Janet Dalton, former pastry chef of Postrio to a host a night of desserts! Buy tickets in advance (some available at the door) and drop in between 7-9PM to try hot chocolate milk shakes, desserts, and other treats made by these amazing chefs. Lots and lots of treats.

The chefs wanted us to warn you to eat something savory before you come. Not responsible for overdosing on chocolate.

Drop in any time between 7-9PM. $35 – PLEASE NOTE: the cafe will be closing at 7PM this night. More info and tickets here (or at the door).

All profits from this night are donated in support of the San Francisco and Marin Food Banks

#9 – Wine and Chocolate II – Wednesday December, 18th

An intimate evening with a wine and chocolate pairing in our upstairs mezzanine. Wines by Sonoma / San Francisco based Wattle Creek Winery. Limited to 14 people. More details and tickets here. 7PM. $75

#10 – Lincoln Carson – Thursday December, 19th

Join Lincoln Carson, corporate pastry chef for the Michael Mina restaurants and Neyah White, brand ambassador for Suntory Whiskey in an evening of chocolate creations and whiskey which will include The Hibiki served ceremoniously Oyu-Wari style, as well as some unblended individual barrel samples to compare and contrast with each chocolate. 8:30PM $50 – PLEASE NOTE: the cafe will be closing at 8PM this night. More info and tickets here.

All profits from this night are donated in support of the San Francisco and Marin Food Banks

#11 – Angela Salvatore and Terri Wu – Friday December, 20th

Angela Salvatore of Waterbar and Terri Wu of Farallon will be hosting a sweet and savory prix fixe chocolate menu with spirit pairings by Craig Lane of Bar Agricole. 8:30PM $50 – PLEASE NOTE: the cafe will be closing at 8PM this night. More info and tickets here.

All profits from this night are donated in support of the San Francisco and Marin Food Banks

#12 – Fondue Night – Saturday December, 21th

We’re ending the 12 nights with Fondue! Starting at 6pm we will be offering fondue with a series of toppings in the cafe until close. 6PM until close (or until sold out).

Our Incredible Intern

November 20, 2013 by Caitlin

Our amazing, intern, Demitri, did some “homework” over the past couple weeks and we think you might like to take a peek.

A Series of Haiku about Dandelion Chocolate

By Demitri Hernandez and Pearl Wong

740 of

Valencia Street. Here stands

A Chocolate factory.

There is a chocolate

Who goes by Dandy Lion,

Fierce, and delicious.

Sweet Madagascar,

Nutty Patanemo and

Yummy Mantuano.

Papau New Guinea:

Honey, smokey barbecue

Draws much attention.

Steaming Guaniamo

Wards off chilly nights ahead—

Winter is coming.

Safety First!

November 6, 2013 by Erica

One of the most important things to keep in mind when working at a chocolate factory, or in any other industry that involves dangerous equipment, is safety. At Dandelion Chocolate, we pride ourselves on being extra cautious when it comes to the safety of both our patrons and our employees. I, myself, am very involved in all things concerning safety at the factory, so when the opportunity arose to become certified in First Aid and CPR, I was happier than a slinky on an escalator! My co-worker Maverick was chosen to be my partner in crime, and needless to say we went to class eager to learn how to save lives “Dandelion Style”. For those of you unfamiliar with us wacky chocolate makers, we have an unspoken philosophy that all things Dandelion-related should be fun and lighthearted.

Portrait with “Bob” and the Ambubaby

I have to admit, it was humorously difficult for us to get past the creepy dolls without faces (which were actually stored in equally creepy plastic bags!), but during instruction time we payed super close attention and worked hard to make sure we understood the procedures. As a matter of fact, Maverick was the lucky guy chosen to be the choking victim!

Maverick is Choking and Unconscious!

During the class, we learned all of the ways to identify “breathing emergencies” and how to tell the differences between them. We were shown how to handle the situations based on the victim’s age and body type. We learned how to use an AED machine, give CPR, and about the proper protocols in contacting Emergency Medical Services. We are now skilled in burn treatments, cuts and lacerations, and some really awesome tricks for bandaging wounds!

Preparing “Bob” for CPR

All joking aside, it was awesome to learn how to respond in emergency situations. I am proud to be certified by the Red Cross and I know Maverick is too. We had a great time learning the material and I can’t tell you how good it feels to know that there are people in the factory that are ready and willing to help if the need ever arises. Hopefully, our visitors will feel safer knowing that we are prepared as well!

Me and the Ambubaby

Chocolate Plus Bourbon

July 30, 2013 by Lisa

We’ve been on a roll, Michael and I, teaming up to combine our respective loves of bourbon and chocolate. Upstairs in Hi Lo‘s loft, a quick turn ’round the block from Dandelion’s factory, we recently hosted our fourth event, tasting attendees through a lineup of 3 single-origin chocolates, first on their own and then paired with whiskey.

I get to share my love of the bean-to-bar chocolate making process and Michael Lazaar, the bar manager at Hog & Rocks, regales the crowd with the history of bourbon and the science of distillation. We’re hoping to make Chocolate Plus Bourbon a monthly tasting event that highlights the role of craft producers and explores pairings between each of our work-related passions.

I met Michael while perched at his bar in Hog & Rocks and our introduction quickly led to an impromptu chocolate and bourbon tasting. Once I reached into my purse for a foiled, broken bar, he reached up to the top shelf and taught me how to use a water dropper, a handy tool indeed. We found playing with the unique flavor combinations so much fun, we knew we had to recreate the experience for the public. We figured if we loved chocolate and bourbon, other people must, too.

We’ve had some great support from friends like Star St Germain, who designed a tasting mat and tasting notes to help refine the experience and took these pretty photos, and from Dandelion’s exec team. I have to thank them, and Michael and his expertise, for helping me share something I love with a wider audience and put a twist on it.

While every tasting’s been a little different, we’ve accumulated some crowd favorites. I think our Patanemo from Venezuela is a natural choice with classically caramel-tasting bourbons, such as Willett’s Family Reserve Wheated Whiskey, which brings out notes of maple in the otherwise nutty-tasting Patanemo.

We’ve found that Buffalo Trace Antique amplifies smoky flavors and we’ve had fun pairing it with Cumboto, another Venezuelan origin, and Papua New Guinea, made with naturally fire-dried beans. Madagascar, our fruitest-tasting chocolate, is a natural choice with Four Roses OSBO, a recipe that uses a high concentration of fruity-tasting yeast along with a high-rye mashbill to bring out complimentary citrus and spice flavors.

It’s easy to find interesting pairings when Michael sources the best single-barrel bourbons through the Hog & Rocks “Barrel to Bottle” program and I’m lucky enough to make extraordinary chocolate, sourced straight from farms and using only cacao and sugar. All in the same neighborhood.

Chocolate Plus Bourbon is tentatively scheduled for the second Saturday of every month, with the next event slated for August 10th. Tickets here.

Venturing Out Beyond Valencia Street

March 27, 2013 by Norah Hernandez

It occurred to me the other night as we sat and enjoyed our plethora of desserts at Ice Cream Bar on Cole Street that it was so nice to get out and connect with another small food business as a group of Dandelioners. Initially the night began as a way for all of us to celebrate one of our own, Erica, but it turned into so much more. When we presented our gifts of chocolate to their staff, the owner greeted us, excited that we had invaded her delightful old fashioned soda jerk establishment. She immediately realized she had just gotten the Almanac Biere de Chocolat in and asked if we had any ideas for the ultimate chocolate beer float. Instant collaboration! We couldn’t have planned this if we tried. She quickly whipped up a couple of drinks. The first, with Almanac chocolate ale, coffee syrup, and vanilla ice cream was delicious, but another with cherry syrup came out the clear winner in our eyes.

I will definitely be back again to see what other delicious concoctions she makes (something with our nibs possibly?)

It was so wonderful not only to share a night out with friends, get to eat ice cream for dinner, but to also make a connection with another business who is making this city special one square foot at a time. I hope to continue these outings on a regular basis to spread our cacao love across the city.

Meet our production team

February 7, 2013 by Alice

I’m very excited to share a video that Hannah Radcliff put together for us earlier this fall. Hannah lives in St. Louis, but stopped at Four Barrel on a recent trip to San Francisco and discovered our chocolate. She wrote to us asking if she could make a video about our “rich and delicious” chocolate on her next trip, and of course we said “yes!”

She recently posted the video as part of a travelogue by FEAST magazine. Her video turned out beautifully. It does a fantastic job of introducing each step of our process and each member of our production team. Thank you, Hannah!

Happy Holidays!

December 24, 2012 by Todd

Happy holidays from all of us at Dandelion Chocolate! Thanks for making this an awesome year. We’re humbled to be a part of this amazing community; the support we’ve gotten from our new friends, neighbors, volunteers, fellow chocolate makers, chocolatiers, and chocolate tasters has been overwhelming. We can’t wait to see what 2013 has in store!

We’ll be closed for some much needed rest and will see you all next year. As we’ve sold out of our very last bars, we will reopen the factory the second week in January once we’ve had time to replenish our stock. And look for the cafe soon!

Biere de Chocolat!

December 10, 2012 by Alice

Our production space in the Dogpatch was right above Almanac Beer. I’m so glad we discovered this in time to partner up this winter. They recently brewed a Biere de Chocolat using our cocoa nibs and it’s delicious! It’s available now as a draft, with bottles coming in the new year. I was lucky enough to taste a sample earlier this week and I’m hooked.

Almanac worked with our Ambanja, Madagascar and Rio Caribe, Venezuela nibs to produce this seasonal beer. They took great care to get to know the flavor of our beans and to showcase them in the final product. I can taste the fruity, chocolatey, and rich flavor notes I know and love in our bars. The team at Almanac wrote up an awesome description of the layered flavors:

“Working with the unique flavors of Dandelion’s single-source beans, we created this decadent beer by layering in smoked and dark-roasted malts with citrusy Ivanhoe hops from Clearlake, CA. Finally, we added a blend of hand-roasted cocoa beans sourced from Madagascar and Río Caribe, Venezuela. The Madagascar beans add bright berry-cocoa flavors, while the Río Caribe adds dark chocolate and bourbon notes. A touch of vanilla rounds out the supporting flavors to create an eminently drinkable beer that is a chocolate lover’s beer through and through.”

I’m ready for another taste. For now, you can learn more about Biere de Chocolat here. Enjoy!

Cynthia’s famous!

July 16, 2012 by Alice

Yesterday, I was lucky enough to give Cynthia a ride to and from the Mission Community Market. I stayed for a minute and quickly realized that she has a whole set of regulars who know her by name. She does a fantastic job at the market, meeting the people who will be our neighbors when we move to Valencia. Apparently the staff of MCM thinks so too. We were the “vendor of the week” yesterday, and the folks of MCM posted a really sweet note about Cynthia. They also published her recipe for strawberry nib salad. Personally, I’m excited to know that Cynthia bartered our chocolate for roasted almonds and promises to make her chocolate-covered almonds for snacks at the factory!