It took a little longer than we’d original planned… ok, a lot longer, but we’ve finally moved in to our permanent home at 740 Valencia St! After doing a bunch of planning, we started packing and moving things on Thursday of last week. We took a bunch of the our semi-portable equipment (melangers, temperers) in the first load:

All loaded up

After that, we packed up a bunch of boxes with all of the stuff we needed and loaded them into the truck:

Caitlin wrangling the pallet jack. Where were they in college?

Tyler and Joey unloading

 Me about to drive the truck back to Dogpatch after dropping off a load at Valencia

The real challenge was moving our 2000lb wrapping machine from 1955 as it doesn’t really fit out of the door at the Dogpatch and we weren’t sure if it’d fit past our counters at Valencia. Fortunately, we had amazing help from Snooky and his team (Vic, Mark, and Sean). Snooky and Vic managed to wrangle the machine into the Dogpatch so they were the perfect set of people to help us get it to Valencia:

Snooky, grinning and planning his attack

Just squeaking out the door

We certainly weren’t gonna lift it by hand…

But that didn’t stop us from pretending we were :)

We had about a 1/4 inch to spare on each side!

Wrapping machine in its new home 

After moving everything over, we still needed clean things up at the Dogpatch space and set everything up at Valencia.

Todd and Maya setting up tables 

Tyler, Chiann, and Maya on the roof ladder 

Tod and Lisa did an amazing job giving the Dogpatch space a much needed scrub down and Erica and Lisa (what a champ!) were hugely helpful in getting things set up at Valencia over the weekend. By Sunday, our new space was ready:

(Photo credit:  Molly DeCoudreaux)

It’s hard to imagine the move having gone any smoother than it did; thank you so much to everyone who made it happen!

It’s been busy around here at the chocolate factory! We’ve been a bit behind on posting updates to the blog, so here’s a quick catch up on everything that’s happened in the last few weeks.

First, we got a giant order for a conference. This is what 2,000 bars of chocolate (and a tiny box of extras) looks like stacked next to Cynthia.

It took us about 2 years of experimenting to make our first 10,000 bars, so it was a pretty big accomplishment for us to make 2,000 bars in about 10 days of long nights and weekends. This also forced us to streamline our process and now we are solidly making 1,000 bars a week. Even at this rate, though, we are still behind on our backlog but have some more ideas on how to scale up.

Next, we have two new machines in our chocolate-making line-up. First, a much larger Selmi tempering machine:

Unfortunately, because our chocolate has no added cocoa butter or emulsifiers, the machine does not work well with our chocolate and continually seizes up. Right now we are using it as a chocolate melter, but we’ve ordered an oversized motor which should be here in a few weeks. We’re hoping this will fix our tempering woes — right now this is the longest and hardest part of our process and we are looking forward to fixing it.

We also got a wrapping machine. I won’t say much here as this deserves a blog post (or series of blog posts) of it’s own. We had a lot of drama since it would not fit through our door. Here’s a photo of it all wrapped up while we figured out how to get it into the space:

Also, our container of beans from Madagascar arrived. These were the beans from Bertil’s farm that Cam and Alice visited last fall. The full container was 198 bags — half of which we shared with our friends Charley and Nicole. Most of the beans are in cold storage, but we have a small bean mountain in our space as we work through our bags:

And finally, our space on Valencia is starting to look more like a chocolate factory:

PS — you can find some new locations on our locations page: http://www.dandelionchocolate.com/locations/

I’m taking a trip to Boston this weekend and so is our chocolate. We met one of our retailers, Formaggio Kitchen, at the Good Food Awards in January. They won for their in-house charcuterie and had a chance to taste our chocolate while visiting SF. Awesomely, they were one of the first shops to bring our chocolate to the east coast, introducing it to a whole new set of customers. They snapped this photo at one of their first tasting sessions, saying that our bars are a perfect after-dinner treat.

While I’m visiting this weekend, I’ll host a tasting on Saturday from 11 AM – 2 PM at their shop in Cambridge. If you live nearby, come visit! I’ll have our three bars to taste and I’ll be ready to answer any questions about making chocolate from the bean. Hope to see you there!

If you’d like to learn more about chocolate making, take a look at Chocolate 101 in our online store.

Don’t forget, we’ll be teaching Chocolate 101 next Wednesday night in our space. There are 15 spots and we’d love to see you there. Tickets are available in our store.

The next time you’re walking down Valencia Street craving our chocolate and eagerly awaiting our factory, you can make a stop at Four Barrel. As of last week, all of their chocolate drinks are made with our Madagascar.

We stopped by the cafe late last month to make a few test drinks. Our tasting wasn’t nearly as intense as the last time we made hot chocolate, but we did taste drinks made with our Colombia, Costa Rica, and Madagascar. Initially, we thought the Colombia would be best as a simple, sweet drinking chocolate, but the fruitiness of our Madagascar tasted incredible with Four Barrel’s coffee. The complexity of the chocolate played really well with the rich milk and espresso.

Our working with Four Barrel is an awesome partnership. We admired their space long before we met Jeremy and the rest of the crew. We’d be lucky to have a place as welcoming and good looking. And as two roasters on the same street, there’s a pretty unique opportunity for collaboration. When we open on Valencia, we’ll serve their coffee along with all of our hot chocolates.

We’ve moved! While we wait for our Valencia street space to go through more permitting and construction, we’ve found a new home in Dogpatch. After working out of a tiny garage and a shared commercial kitchen, we feel pretty spoiled now with so much more space and a beautiful view of the bay. It’s nice to be in SF finally.

Many thanks to Stephanie for the great photo.