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Archive | Dandelion Chocolate Japan

Emperors, Chocolates, and Notes in Passing

February 13, 2022 by Nick Cardoni

In a previous life, among the trappings of a tiny shop in Manhattan’s West Village, I stocked glass vases and galvanized steel buckets with all manner of floral delights, and prepared wild-looking bouquets to order for local residents. Each year, just prior to February 14th, we’d break our rule of “no red roses — too cliché” and stock up on precisely that cliché, as a surefire way to capture sales for last-minute Valentine’s Day gifts. We were fortunate to entertain a diverse and eclectic clientele the year ’round, but, in this particular moment, and always up til and past closing time on the 13th, there was a predictable, reliable influx of customers buying flowers and chocolate for their romantic partners. We’d assist and suggest and coach and almost always save the day for folks caught up in the rush of a holiday tradition seemingly thrust upon them.

As we once again approach the most chocolate-y holiday, arguably, of the year, we thought it would be fun to explore the current trends, a few of the clichés, and a bit of the history behind gifting chocolate on Valentine’s Day. Many of us are at least somewhat familiar with the tale of St. Valentine: a priest imprisoned and sentenced to death for his crimes, namely, performing marriage ceremonies for soldiers in defiance of an emperor who thought warriors were better off in battle if they were “unfettered” by romantic associations. As he departed his cell for the last time, the priest left a farewell note for the jailer’s daughter (a woman he had helped to heal and subsequently befriended). His card was signed, simply, “Your Valentine.” History is fuzzy as to who exactly inspired this story, but the legend survives, as good legends do, and Valentine has since been associated with the message, the card, the gift, and the love.

Love in defiance of an emperor … is there anything better?

Luckily, most mid-February observances these days don’t involve imprisonment, execution, or imperial decree, and the notes we pass are, perhaps, less urgent. That said, shouldn’t we endeavor always to write to those we care about as though we may never again have the chance?

When I was in grade school, the exchanges were somewhat less poetic: perforated sheets of Teenage Mutant Ninja Turtle cards with hearts and quasi-romantic sentiments, Hershey’s kisses and sickly sweet foil-wrapped chocolate hearts from the other Big Chocolate machines. Shortly thereafter, it was the ubiquitous Whitman’s Sampler clogging the aisles of CVS (my first job). As I began my haphazard journey into dating — is there another way to venture forth? — I graduated to slightly more expensive chocolate and arguably “better” Valentine cards, usually sans Ninja Turtles. In any case, and at least in the very small world that was my corner of suburban Massachusetts, the overarching message seemed to be that Valentine’s Day was a holiday where “men bought women (a fairly predictable box of) chocolate.” As my world grew bigger, I found that this distillation often brought eye-rolls at best and downright scorn at worst. It’s certainly a fairly narrow view toward gift-giving, and relationships, and romance, and the intersection of it all … not to mention the chocolate! From whence comes this narrative?!

I reached out to craft chocolate expert and culture aficionado, Megan Giller, of Chocolate Noise, for her take:

Over the past 80 years, big chocolate companies have worked hard to make chocolate the perfect gift for Valentine’s, in particular creating a tradition where men give women chocolate. I’ve even read marketing materials from the 1940s and 1950s where executives talk specifically about gifting, and focusing on women (and gifts for women) as their target.

From the early 20th century on, Rowntree (a British brand) ran advertisements directed toward men for Black Magic chocolate boxes and Dairy Box chocolates. Here’s one for Dairy Box:

“Spend a lucky shilling

On giving her a treat

A DAIRY BOX of lovely chocs

Will keep your ‘Sweetie’ sweet!” 

Note the conflation of women with sweetness, and that it’s intended to convince men to buy chocolate for women.

This is, perhaps, not quite as sinister as pitching cigarettes as cool accessories to hook young smokers through television and film inclusions, but the approach is still problematic, serving to underscore gender stereotypes, and enforcing the notion that men have an obligation to buy for their women, in a somewhat impersonal and possessive way, to earn or maintain their affection. Of course, love is love, and great chocolate should ideally flow in all directions, from all parties, without expectation of any kind of “return on investment.”

We’re quite lucky to have a direct line to a part of the world where Valentine’s gifting takes a bit of a different turn. I reached out to Yuki Yamagata at Dandelion Chocolate Japan for her view of local traditions and Dandelion’s involvement in chocolate gifting practices, posing the following questions:

What is your understanding of traditions around gifting chocolate in Japan at Valentine’s Day?

For teenagers, Valentine’s Day used to be a romantic day where girls express their feelings to boys! When I was a high-schooler, one of my friends received a chocolate gift from an unknown girl who had a crush on him, on the way to his school. How cute is that?

For professionals, it used to be a (possibly, at least for me) a problematic day — where female employees are expected to give chocolate to male employees.

(Yuki is referencing the common tradition of ‘Giri Choco’ or ‘Obligation Chocolate’.) 

In exchange for Giri chocolate, female employees are gifted back from male employees for something on the [more recently adopted] White Day on March 14th. It could be a measurement of how popular you are as a professional in the company team. It’s also cute to see chocolate gifting happening in families, too. Little daughters give chocolate to their dads, like Father’s Day.

How have traditions/customs shifted in recent years and where are things headed?

I’m not sure if teenage girls give chocolate to boys nowadays. In professional situations, it has been changing and I rarely hear about chocolate gifting from female employees to male employees. Instead, I hear many ladies buy chocolate for themselves or for their girlfriends to thank them for their friendship. You will see lots of female customers at the Valentine’s gift fair. Gift giving to romantic partners is still happening, too. 

How has Dandelion Chocolate Japan been involved with and impacted by Valentine’s Day gifting?

February is one of our busiest months, however our chocolate is not red, heart-shaped chocolate, and not affordable for Giri chocolate. I feel like people who select us for Valentine’s Day gifts are more enjoying chocolate itself than celebrating Valentine’s Day. 

In a perfect world, we’re simply targeting people who love craft chocolate, and the only behavior we’d like to encourage is that they give it to anyone and everyone they care about! We are spoiled to stand amongst so many fine and admirable craft chocolate makers these days, and it’s no great evil if, by custom, we give and eat a bit more of the good stuff than usual at certain times of the year. As a means to say “I Love You,” chocolate provides a magical end. From my window on this ever-changing world, the only obligation we should honor is the one to say “You Are Appreciated” when we mean it, while we have the time to do it.

 

 

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Chuck Visits the Chocolate Machines at Dandelion Chocolate Japan

December 16, 2019 by Chuck Dewey

Chuck is our Chocolate Production Mechanic who helps to keep the factories running here in SF. His engineering skills are second to none; he’s never met a machine he couldn’t woo into working at its best. In November, 2019 he was asked to bring his knowledge and elbow grease to our factories in Japan, and take in a little bit of the local culture. Below, Chuck shares a few highlights from his trip.

 

Chieko and Kaija invited me to come inspect and repair the machines they use at Kuramae and Honjo, and I found that Dandelions are the same everywhere you go: hard working, kind to people and to machines, and very welcoming to this old man.

The river between Honjo (on left) and Kuramae

What a clean and beautiful place to have a chocolate factory and café.

Chieko and Kaija (and the DCJ team) take very good care of their chocolate-making machines but, before something serious breaks, they wanted to create a proactive preventive inspection and servicing plan. Luckily for me, I got to visit for about a week and help them implement the plan. One of the Japanese chocolate makers, Ozaki, got the nod from Chieko to add to his duties the care and feeding of the machines. (They don’t eat much.) Ozaki and I worked side-by-side for a careful inspection and preventive maintenance session for each machine. He is ready to do the hands-on work that will keep the DCJ machines in tip-top shape and minimize surprise failures.

Luckily, DCJ chose and installed identical machines to those that we use in California. The machines don’t get worked as long and as hard as they are in the US, and they’re all in great shape. We had some minor touch-ups that got implemented and a few more that Kaija and Ozaki will implement going forward.

Just like all travelers to Japan, I lost a day as we crossed the International Date Line but got it back on the return trip. That really messed with my sense of time.

I arrived on a Saturday and made a valiant effort to gather some energy for my first visit to Dandelion Chocolate Japan at Kuramae on Sunday morning. Kaija and Chieko and the chocolate makers gave me a warm hello.

Dandelion Chocolate factory and café at Kuramae with beautifully weathered wood front; to the right, Dandelion Chocolate ChEx (Chocolate Experiences classroom)

Retail space with traditional Dandelion Chocolate chalkboard (Thank you, Elaine!)

 

Upstairs guest tables and chairs make a comfortable tasting experience

 

The Kuramae factory and café are much like the Valencia factory in San Francisco

After a nice greeting with the DCJ team, Kaija laid out the plan for the week and led me on a tour of the welcoming Kuramae factory and the strictly-functional Honjo factory. We discussed all of the equipment and our action items. We would take care of Kuramae first and get some serious plumbing out of the way. While the plumbers worked at Kuramae, we attacked the projects at Honjo. I met Ozaki on Monday and we were side by side for the rest of the work.

On Thursday we went shopping for tools. We traveled by train and found a huge “everything” store that looks like a Home Depot or a Lowes on the ground floor, then continues to many floors of anything you might need to keep your home operating.

Kaija and Ozaki waiting in the train station

Just like everything I saw in Tokyo, the factories are immaculate and extremely orderly.

We had plenty of tasks to fill the week, but worked at a comfortable pace that left time to experience a wide variety of tasty delights. The baristas know how to make great hot chocolate and coffee drinks just like at home.

Cafe latte for an old mechanic

 

One day the wonderful pastry chefs made udon for the whole staff. I got to join the lunch!

Every meal became a flavorful adventure. One rainy day we even ate an American-style hamburger. It relieved Kaija’s hankering for a taste of home. I have to say, they even did that well.

On Saturday night Kaija and her friend took me to a traditional restaurant that required shoes off at the door and to sit on mats on the floor. The food was amazing! I was surprised that this old man was able to stand back up after dinner. 

What a great experience it was visiting Tokyo and our Dandelion Chocolate colleagues in Japan!

Chuck enjoying okonomiyaki in Japan

Chuck enjoying Japan and some okonomiyaki

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The Story of Dandelion Chocolate Japan: The Shops, The Culture, and The Secret Ingredient to Japan’s Hot Chocolate

June 28, 2019 by Karen Solomon

Hi! It’s me, Karen S., and I’m the content manager and the editor of the blog. I’ve been in love with Hello Kitty since 1976, I lived in Japan in the late 1990’s and I’ve returned to visit a couple of times, I studied taiko drumming for several years under Seiichi Tanaka, the man who brought the martial art of giant drums to North America, and I can roll an avocado maki like a champ. In short, I am a lifelong Japanophile. Pair this with my deep love of chocolate, and you can see why I would want to learn all that I could about Dandelion Chocolate Japan. 

When I started my job here, I was entirely delighted to learn about our multiple locations in Japan. But when I started poking around on our website and such, I realized it was really hard to get info about our business across the Pacific. I’ve always wanted to know more, and I was beyond delighted when Tomo, one of our partners, recently spoke in depth on our Japanese presence at a company meeting. I quickly asked Elaine for an introduction, and over green tea and dried edamame snacks, he and I spoke for over two hours, with me taking notes as quickly as possible, to get a better understanding of Dandelion Chocolate Japan.

 

KURAMAE


This is our first and flagship location in Japan that opened in 2016, and it contains a full factory, as well as a café, a retail shop, and the Bean to Bar Lab next door. 

A lot of thought went into choosing the location for this first store. It would have been easy to plunk an American chocolate shop into the middle of a high-traffic modern touristy area, but Seiji, who brought Dandelion Chocolate to Japan, wanted the shop to feel like it belonged to the local community, and for it to be a mixture of old world and new. This area of Tokyo, south of Asakusa, is near a large temple that attracts many visitors from outside Japan. But it’s also quite close to an elementary school and a park frequented by locals. Seiji really loves this spot because of its blend of traditional culture and modern day life, and its outdoor café is very popular.

Kuramae is the only place to tour our factory in Japan. And as of March, 2019, they are making about 3,000 bars a month. They have made several single-origin bars, all sold in the shop along with about the same amount of our bars made in SF.

On these retail shelves and in others across the country, there are collaboration products that you can only find in Japan, including a mochi made with cocoa nibs, ground chocolate, and sweet red bean paste, and a chocolate tile made with pressed sugar.

This is also home to the production kitchen that bakes pastries for most of our other cafés in the country (though Kyoto and Ise also have kitchens). And, since its expansion in December, 2018, the kitchen also creates the retail products sold in the Japanese stores, including the shortbread cookies served with hot drinks, and the gâteau au chocolat. 

Guests can sign up for a factory tour to learn how we make chocolate, or sign up for classes like Chocolate 101 and 201. And, guests can also find events like taste pairing sessions, interesting talks from chocolate industry leaders and scientists from all over the world, and occasionally, even local musicians.

In December, 2018, the Bean to Bar Lab opened up next door, and this is our showplace of chocolate education from all over the world. Not only is this where the classes and talks take place, but this is a second retail shop featuring a curated selection of well-made chocolate from about eight or nine other makers. Here we also teach hands-on classes such as baking with chocolate and ground chocolate taught by professional pastry chefs. Read more

 


The famous chalkboard: Elaine is the original artist of the beautiful chalkboards in our San Francisco shops. She helped launch the chalkboard in Kuramae in collaboration with Tomo, and Tomo went on to design the chalkboard displays in the Ise, Kamakura, and Kyoto locations, as well as some pop-up shops.


ISE

This was the next Japanese location to open in December of 2016, and it contains a retail shop and café. This cool, old building features some exposed brick in the interior—just like we have on Valencia Street—and it used to be the office of the post office and telephone company. 

 

This area is a destination for local and global tourists alike who visit the area for the iconic Ise Jingu shrine—many of whom, as is the custom, come here to buy small gifts to take home. Seiji was immediately inspired by the building and the holy power of the shrine. Both Tomo and Seiji love to come and visit this shop because of the general feeling of the building; it feels cozy and harmonious with its lush surroundings. We have a good partnership with the building owners and some really kind and regular customers. There is a general peaceful feeling about the place. Read more


Hot chocolate in Japan: We are certainly known for our hot chocolate, and in Japan, that same beloved drink has a little twist. Each of our Japanese locations adds just a dash of a special elixir to make their hot chocolate unique. In Kyoto, we add just a bit of honey and ginger to make the flavor more complex. Our other shops add their own signature black tea to the house hot chocolate to make it less sweet and more thirst quenching. And some of our locations, like Kuramae and Kamakura, use tea from local tea houses and producers. Tomo says it’s just a splash of tea—just enough to give the drink a bit of complexity and bitterness (much like the way bitters are used in cocktails).


KAMAKURA

Tomo feels that this location is probably the one most similar to West Coast culture, with its ocean views and mellow surfers and swimmers who stop by to fuel up. Opened in February, 2017, this café and retail shop is in the oceanside Shonan area of Yokohama—a place that’s warm with a good beach for those escaping Tokyo for the weekend. Kamakura is also an old samurai town, and as a result, there are many Zen temples to visit, and it gives the region a very simple and clean vibe. 

This location is our only one in Japan to have a separate breakfast menu, and the popular chocolate croissant is a hit with commuters into the capital who stop by on their way to the morning train. There are also plenty of locals who linger at the tables long into the morning. This is also the location of the Zen and Chocolate class (which helped inspire the Mindfulness Tea class at our Los Angeles pop-up). The city is working hard to present itself as the “mindfulness city”, and we are so happy to be a part of that. Kamakura is also known as a city of flowers, as evidenced by the many hydrangeas that bloom in June and July. Read more


KYOTO

The café and retail shop in Kyoto is something of a tourist attraction, as local and international tourists visit the area to take in Japanese culture, including the numerous temples. In June of 2018 this location opened its doors. And to make it feel like it’s part of its community, there’s also a Zen garden on premises.

The Cacao Bar of Kyoto

Kyoto is also home to the Cacao Bar, a sit-down space for special menu items, events, and educational opportunities, and we opened that in August, 2018. Expect more classes and workshops in the future, as Cacao Bar may soon be under renovation to make room for more types of experiences. Read more


OMOTESANDO

Welcome to Harajuku! This high-speed, high-fashion, and high-traffic area of Tokyo is known for its clothing and design industry. And since February, 2019, those in the know step down the pink staircase into the Bean to Bar Lounge basement for mochas and much more. This small shop is very popular for its café and retail items, and there’s usually quite a crowd hungry not just to eat and drink, but to learn more about the diversity and origins of cocoa. And, its location next to the stylish Hay furniture shop has more people “discovering” us every day.

Food nerds, take notice: this is the only location in Japan serving our single-origin soft serve ice cream (from Zorzal Estate). And if you’re a fan of our café’s brownie bite flights, you’ll also want to know that this is the only place to find the macaron bite flight: three small macarons with three different single-origin chocolate creams inside. Read more

 


Dandelion Chocolate Japan, I cannot wait to visit! And, of course, to embark upon the Nippon hot chocolate tour (not possible…yet!). Anyway, I’ve learned a lot, and I thought that some of you might want to hear about it, too. Oh, and Tomo casually mentioned putting together a Japanese tour that takes guests from one Dandelion Chocolate location to another. If you think this sounds like a good idea, please let us know in the comments below. Thanks!

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San Francisco/Tokyo Dandelion Employee Exchange Program

June 29, 2018 by Kaija Bosket

Kaija is a lead chocolate maker at the Valencia Factory in San Francisco. In February 2018 she lived in Tokyo for a month as part of the DCJ (Dandelion Chocolate Japan) and DCA (Dandelion Chocolate America) employee exchange program. She loves making chocolate, exploring new places, and, of course, eating good food.

Kaija eating ice cream with friends in JapanWhy does Dandelion have an employee exchange program?

Todd, one of our founders, used to do a lot of exchanges when he was growing up (Mexico, Russia) and he learned so much from those experiences. He wants to offer cross-team learning as well as exposure to different culinary palates and team processes.

What were your first impressions of life in Japan?

I was amazed at how clean and quiet the trains and subway stations were! Traveling around was a treat.

What was hard about your life there?

Kaija and the Dandelion Japan delivery van

This is Kaija being much taller than the Dandelion Japan delivery van.

The height difference was my biggest challenge. I’m 5’11, and I felt like a giant by Japanese standards. At work we had to make a few modifications so I could work comfortably.

What else was unexpected?

Communication and transportation were surprisingly easy. People were super nice and helpful and the transportation system was easy to navigate.

How was your job in Japan similar to the work you do as a chocolate maker on Valencia Street?

It was still making chocolate the Dandelion way. It was the same process, values, and team spirit. Everyone puts 110% into their work and everyone loves what they do.

How was the work different?

DCJ works with smaller quantities of cocoa beans at a time than DCA. There is also a different flavor preference for how the chocolate should taste. In the Dandelion Chocolate Japan bars, they like the chocolate to have more sour and fermented notes. We also tend to have different reference points for flavor. For example, when we taste espresso, they often taste tea.

Kaija makes chocolate with her co-workers in Japan.

Work life. Kaija makes chocolate with her co-workers in Japan.

What were some highlights of the trip?

Getting to work with the DCJ chocolate makers was such a treat as well as getting to meet other makers at the Craft Chocolate Market, an event hosted by Dandelion that gathers craft chocolate makers from all over the world. We also traveled to Kamakura, Ise, Osaka, and Kyoto and tasted samples from a variety of Japanese confectionaries, bean-to-bar makers, and bakeries. I also saw my first real, growing cacao tree at the Kyoto Botanical Gardens!

Was there a lowlight of the trip?

A few coworkers and I had horse sashimi at an izakaya in Tokyo. Everyone else loved it but it was probably the only thing that I ate in Japan that I didn’t enjoy.

Would you do it again?

Absolutely! It was super inspiring to work with chocolate makers all the way on the other side of the globe. I can’t wait for my next chocolate adventure!

The Dandelion Kamakura cafe

Arigatogozaimashta, Kaija! The Dandelion Kamakura cafe will see you again soon.

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