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.
Guests:
Todd Masonis, co-founder and CEO, Dandelion Chocolate
Greg D’Alesandre, co-owner, vice-president of research and development, Dandelion Chocolate