Last week, we visited Dandelion Chocolate in San Francisco’s Mission District to learn about the art of small-batch chocolate production. Established in 2010, Dandelion’s complete “bean-to-bar” process takes place under one roof and, for the past decade, they’ve made their single-origin dark chocolate from only two ingredients: cocoa beans and organic sugar.
Throughout the afternoon, we experienced the sights, smells, and delicious flavors of artisanal chocolate, and we even tried our hand at truffle making. The visit provided a fascinating look into Dandelion’s rigor and dedication to their craft—we look forward to returning soon.
