Nestled in San Francisco’s Mission District is Dandelion Chocolate, a small batch chocolate factory started by a couple of friends with a passion for the craft. Now, they’re bringing their bean-to-bar ethos to the home cook. Their new cookbook describes the process of sourcing, roasting, and grinding your own beans and features a few recipes for what to do with the chocolate once you’re done. We’ll dive into the world of home chocolate making and taste the fruits of Dandelion’s labor.
Todd Masonis, co-founder and CEO, Dandelion Chocolate
Greg D’Alesandre, co-owner, vice-president of research and development, Dandelion Chocolate