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Archive | packaging

Our Chocolate is Now Kosher-Certified!

March 9, 2020 by Leah Hammerman

Leah has been our Culinary Liaison since 2017. She introduces our cocoa ingredients to professional chefs, bakers, baristas, and brewers across the country. This is her first post for the blog, and she’s going to share the story of how and why she obtained a kosher certification for our single-origin, one-and-two-ingredient chocolate.

a row of Dandelion Chocolate bars

My mom had been nudging me about getting Dandelion Chocolate kosher-certified since my first day on the job. Mom’s always right, right? In fact, I attribute my career in the food industry to her because baking together has always been our weekly tradition. 

My family keeps a kosher kitchen, which means that in our house, we never mix any dairy products (milk, cheese, butter, etc.) with any meat products (beef, chicken) within the same meal. This means cheeseburgers or ice cream after a chicken dinner are big no-no’s. We also look for kosher symbols on packaged food to inform us that the ingredients are in alignment with our family’s dietary laws. There are many different kosher symbols, but some of them look like this:

kosher certification

Growing up, the chocolate options for dessert were fairly limited. For as long as I can recall, Scharffen Berger had been our best bet. (Parenthetically, our company’s own early history began soon after “Big Chocolate” bought Scharffen Berger.) Both my mom and I have always seen the opportunity for Dandelion Chocolate in the kosher market. And after receiving a couple of wholesale inquiries from kosher-certified businesses who were interested in buying our chocolate, I justified researching what the kosher certification process would mean for us.

I had hoped the certification process for our chocolate would be simple since we only use two ingredients—cocoa beans and organic cane sugar. This also designates our chocolate as pareve, meaning it’s not made with dairy or any animal derivatives and it can therefore be eaten with any meal. Furthermore, our chocolate-making equipment wasn’t previously used for non-kosher production. 

I was connected to Rabbi Welton of the Vaad of Northern California, a.k.a. Sunrise Kosher, through the Illuminoshi, the not-so-secret society of SF Bay Area Jews who work in food. Caitlin, our Director of Production and I gave Rabbi Welton a tour of both of our San Francisco production facilities (Valencia Street and 16th Street) so he could see the process, the equipment, and the product first-hand. 

Soon thereafter, we received our official kosher certification. It has been effective since August 2019, and it applies to both of our SF factories and to all of the one- and two-ingredient cocoa bean and chocolate products we make (single-origin chocolate bars, cocoa nibs, ground chocolate, Chef’s Chocolate, whole roasted beans, single-bottles of Hot Chocolate Mix, and our soon-to-come chocolate chips). 

Sunrise Kosher is based in the East Bay, and its accreditation is accepted nationally by kosher consumers who abide by varying degrees of kosher stringency. We’re planning to update our packaging (hopefully in late 2020), at which point we’ll revisit adding the kosher symbol. Until then, we have the digital certification to show for it! 

One might say we’re celebrating a “Bar” Mitzvah! My mom and I say mazel tov to that.

 

Kosher Certification

 

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The 2018 Advent Calendar is Here!

November 2, 2018 by Karen Solomon

The 2018 Advent calendar tied with a bowMichelle, who headed up this year’s Advent calendar odyssey, grew up in a German home where the holidays are huge, and Advent calendars are treasured handmade heirlooms. Just ask her and she will share her memories of the beloved daily dose of treats, toys, or coins to countdown to the holiday. And, of course, her and her sister’s giddy anticipation of trying to peek inside the pocket to see what tomorrow might bring.

Michelle is bringing some of this spirit to our 2018 Advent calendar–our largest to date by any metric. It’s the most we’ve ever made (800!), the most amount of chocolate collaborators we’ve ever worked with (12!), and the most holiday joy we’ve ever offered (tons!)

To make this project happen, we partnered with some of our favorite San Francisco Bay Area chocolatiers and treat makers to craft the Advent calendar of our childhood dreams. You have to understand that for these small mom-and-pop makers, creating an extra 800 or 1600 bonbons in the months before the holidays is a huge undertaking! We tip our hat to these small shops and thank them for squeezing us onto their busy production line.

This year’s calendar is also a collaboration with artist Maggie Enterrios. We’ve been huge fans of Maggie’s playful, detailed nature illustrations for years, and we were so excited that we finally had the chance to work with her on this extra-large project. Her gorgeous hand drawings of local birds, bugs, and botany brought this year’s design to a whole new level. The detailed lettering and calligraphy are from another artist we admire very much: Lisa Quine. Every calendar in the collection is numbered by hand and comes tied in a shimmering forest green bow. We are so delighted to share this delicious display of edible beauty with you and whoever shares your holidays (and your chocolate).

Each large calendar contains 25 hand-picked, treat-filled, reusable treasure boxes decorated with Maggie’s hand-drawn birds, animals, plants, or flowers that call the SF Bay Area home. The decadent confection inside each box is thoughtfully crafted by people who make the sweets we love. Crisp, smooth, or chewy; chocolatey, fruity, or nutty; the array of flavors and textures changes daily, though the quality and craftsmanship are in every bite. Each treat contains some element of our cocoa nibs or single-origin chocolate. To get you ready for what’s under the lid, know that some of the confection flavors include the Oolong Crisp Bar, Smokey the Bourbon, Gingersnap Praline, Speculoos Coffee Tile, Caramel Crunch, Mini Blood Orange Bonbons, and Burnt Honeycomb. You won’t want to miss out on this once-a-year celebration of art and chocolate! Get yours here.

The inside of the 2018 Advent calendar

2018 Advent calendar collaborators include:

  • Cadence Chocolates
  • CocoTutti
  • Feve Artisan Chocolatier
  • Ginger Elizabeth Chocolates
  • Jade Chocolates
  • Le Dix-Sept
  • Michael’s Chocolates
  • Mojo Bakes! SF
  • NeoCocoa
  • Salty Sweet
  • Socola Chocolatier
  • tinyB Chocolate

 

Supplies are limited and this is expected to sell out. Shipping is only available within the continental United States.

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How to Store Chocolate: Tips and Tricks (and the Science) for Keeping Chocolate Bars at Their Best

June 13, 2018 by Becca Taylor-Roseman

Becca works on chocolate quality, team safety, and risk at our SF Valencia location. She enjoys the science that explains how chocolate works. Her favorite bar at the moment is Gola Rainforest, Sierra Leone. And yes, she once left chocolate to accidentally melt on the backseat of her car.

Chocolate with streaking and sugar bloom

When bad things happen to good chocolate from improper storage. Left to right: fresh chocolate, streaked chocolate (when the cocoa butter separates), and sugar bloom (when sugar crystallizes on the surface).
📸@ericwolfinger

Leaving a bar of chocolate in your hot car will surely ruin your day. So much work goes into making a Dandelion chocolate bar: we bring beans into the factory from all over the world that undergo a meticulous production process to transform them into glossy chocolate. We wrap each bar in gold foil and make sure the label lines up. And then just like that, the whole thing is a puddle. The chocolate tastes great in the short term (yum! molten chocolate!), but after that it’s messy and, without retempering the chocolate, the bar won’t ever be the same again. So, in the interest of having the best chocolate-tasting experience days, months, or years from now, I share a few pointers on how to properly store tempered, finished chocolate bars.

Short-term storage for enjoying chocolate within a few months:

● Squirrel it away somewhere cool and dark; the back of your pantry is ideal.

● Keep it away from strong odors. Cocoa butter can absorb strong flavors like garlic and coffee, which can alter the delicate flavors of the chocolate.

● Keep the bar away from heat and out of direct sunlight. The stable form of cocoa butter (Form V or 𝜷V) starts melting at 84°F. Tempered chocolate is a sol: a suspension of solid particles (cocoa solids, sugar) in a liquid (cocoa butter). It can separate just like the emulsion of oil and vinegar in a vinaigrette, except with chocolate you get dark cocoa solids and white streaks of cocoa butter. If a chocolate bar melts in your beach bag and you pop it in the fridge to resolidify, the bar will likely have a streaky appearance, a soft break, and it will crumble when you bite it. The appearance may be unpleasant, but it’s still safe to eat. I recommend melting it into brownies or some other delicious chocolate-based dessert.

Mid-term storage for up to a year:

● For storing chocolate longer than a few months, keep it in a temperate climate: we’ve had good results storing our chocolate between 40-68°F. The kitchen pantry is ok, but a cool closet or basement area are ideal.

● Stable temperatures are best. Chocolate’s appearance and texture can be affected by transitional bouts of hot and cold.

Long-term storage for up to five years:

● For cellaring chocolate and holding on to vintage bars, I recommend using a wine fridge set to 50°F. Note that a regular kitchen refrigerator may have strong food odors and it is often too cold for the task (below 40°F). Greg, our Chocolate Sourcerer, and Todd, our CEO and co-founder, set their chocolate refrigerators to 50°F. If chocolate gets too cold or undergoes a temperature shock, condensation can form and potentially cause sugar bloom. Sugar bloom changes the texture and appearance of the bar. It occurs when the sugar in the bar absorbs water and, when the water evaporates, it recrystallizes on the surface of the bar. It’s still safe to eat, but the chocolate’s appearance and texture make it better for baking.  

● Never freeze chocolate for all of the same reasons as above.

● All of our chocolate bars have a “best if used by” date of one year from production. This is the time period during which we’re confident that the flavor notes you’ll taste in our bars will be as close as possible to when the bar was first tempered. That said, the flavors in our bars evolve over time, and some chocolate even  improves with age.

● After a year or two in storage, it’s possible for chocolate to start looking dull and a bit grey on the surface and acquire a brittle, chalky texture. Over time, cocoa butter transforms into an even more stable polymorph known as Form VI or 𝜷VI. As long as you’re storing the chocolate in controlled conditions, it should be safe to eat for several years.

● Chocolate like ours with just cacao beans and sugar tends to be shelf stable. You don’t need to worry about two-ingredient chocolate going bad. In milk chocolate or bars that have nuts, those other ingredients can become rancid over an extended period of time.

Chocolate storage refrigerator

The chocolate/wine refrigerator of Greg, our Chocolate Sourcerer. What a collection!

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Le Grande Experiment: Part 3

October 8, 2015 by Greg

This is the third in a series of posts about Le Grande Experiment (which translates into no language except the one we’ve made up), a somewhat recent adventure wherein we sent teams to Denver and Italy on a vital mission: to hunt down and test the best equipment for scaling up our process. Our current setup works well for our factory space on Valencia Street, but as we grow into our new factory space on Alabama Street, we believe there are better options out there for improving the quality of our chocolate and expanding our capacity to experiment. While we could do the work on the phone, we find the best results come from hitting the road and getting our hands dirty.

The exciting conclusion to our experiment is here!  If you haven’t read about Le Grande Experiment, it is worth reading up on Part 1 and Part 2 before reading on as I’ll be making reference to some of groundwork laid in those posts. We now rejoin our intrepid research team in San Francisco.

Now that we had lots of data and tests and samples and, well, chocolate, we needed to figure out what we liked!  There were two main considerations (in order of importance to us):

  1. Flavor
  2. Texture (and the closely related viscosity)

Why we care about flavor and texture should be relatively obvious. As we only make two-ingredient chocolate, viscosity is a constant challenge. Without added lecithin or fat (cocoa butter), we can’t control the viscosity to make the chocolate more workable the way many other makers can, so we need to set ourselves up for success! Our overall goal is to make more chocolate with less labor, and to make chocolate which tastes better, has a better mouthfeel, and is easier for us to handle. How hard could it be?

Flavor

Because flavor is our major driver, the first order of business was to understand the impact of the equipment on flavor. Typically, we use blind taste tests to determine these things, but doing a blind taste test of our standard chocolate against chocolate we made with alternate equipment made me nervous. Even though the beans were all roasted the same way, there were a number of variables that were difficult to control and I worried we wouldn’t be able to make a fair comparison. It turns out I sometimes (*cough* often) overthink things, and luckily fate stepped in. It was January, and we had made it back to San Francisco in time for the semi-annual FCIA meeting (which always takes place in San Francisco in January), which gave us a phenomenal but transient opportunity to talk to a number of other chocolate makers about our results as well as get some chocolate folks tasting chocolate! So, we threw caution to the wind and did a blind tasting of the three methods.

The test compared our own standard chocolate against two others: the chocolate we’d made with a ball mill and rotary conche (the “Packint Method”), and another we’d made with a roll mill and longitudinal conche (the “Steve Method”). We had our standard internal set of people taste the chocolate as well as a number of guests and visitors. This was anything but a scientifically sound study: everyone was trained differently, various chocolate makers look for different things in chocolate, and many people tried the sample late at night after much merriment had been had. That being said, what we wanted to understand is what people actually liked, or more to the point, what did they love? Our customer base is wide and varied (our chocolate is often eaten after much merriment) so while I don’t feel this tasting had the level of rigor we usually attempt to achieve, I think it gave us interesting information. In the results below you can see what we look for when trying to understand preference in samples. The samples are scored on a scale of +2 to -2, +2 being the best thing you’ve ever tried and -2 being something that might make you a little angry at the person who gave it to you. We look for samples that have large number of scores above 1 and minimal scores below 0. Our goal is to make chocolate people love, not chocolate that is inoffensive. It near impossible to make an intensely flavored chocolate that everyone will love, as some people just won’t like that particular flavor, so a few negative scores isn’t a bad thing. These are the results from all of the tasting:

Standard Dandelion Steve Method Packint Method
Number of scores greater than 1 4 4 5
Average of positive scores 0.98 0.93 0.81
Number of scores less than 0 7 5 4
Overall average 0.27 0.43 0.45
Median 0.625 0.875 0.75
Standard Deviation 1.11 1.09 0.90
Favorite Count 4 6 7

The first thing you’re likely to see is that there was no clear winner. Standard Dandelion had the highest number of negative scores but also the highest average of positive scores. The Packint Method had the most fans but the Steve Method had the highest median score. On the qualitative side, people felt like the result from the Packint method was more chocolatey and the Steve method retained more fruity and acid flavors. The conclusion we could draw is that in a blind taste test, the method we have spent years perfecting was neither significantly better nor significantly worse than two other methods that we were just trying out for the first time. Both of these methods can be done at a larger scale with less labor, and that was very promising because it meant with time and practice it seems likely we will be able to “make more chocolate that tastes better, with less labor.”

Texture

The next question was one of texture and viscosity. These two attributes are closely related and typically depend on:

  • Fat content
  • Fat type(s)
  • Moisture content
  • Particle shape
  • Particle size distribution

Since we used the same beans for each test, we felt confident that the fat content and type(s) was pretty similar between the samples. This meant that any differences in texture and viscosity are likely due to moisture, particle shape, or particle size distribution. Before diving in further, it’s probably worth outlining why these factors can influence what I’ll call “texturosity.”  As Cynthia noted in her post on Le Grande Experiment 2, chocolate is technically a solid in liquid colloid (a.k.a. a “sol”). In our case, the liquid is the fat released from the beans during the refining process, and the solids are what’s left of the cocoa once the fat is released (including the sugar we add).

The ratio of particles to fat will influence both the texture of the chocolate as well as the viscosity.  In terms of moisture content, adding moisture—a dissimilar liquid—to a combination of fat and particles will break the homogenous mixture and the sol will start to thicken. This makes it harder for us to work with, and so we try to keep moisture to a minimum.

As for how particle shape influences viscosity, imagine a vat full of identical balls, all of which can move over each other easily. Then imagine a vat full of irregular spiked balls. Irregular particle sizes make the chocolate more viscous because, like the spiked balls, they cannot move amongst and around each other easily. Less viscous chocolate is much easier to work with, so we want to optimize for machines that will make the most particles the same, rounded shaped.

The last factor we’re considering is something called “particle size distribution,” by which we mean the quantity of each sized particle in a given sample. To illustrate this, imagine a vat full of identical balls; they move easily! Then imagine a vat of balls of various sizes, wherein the smaller ones can fit in the spaces between the larger ones, creating a relatively static, solid vat. To reduce viscosity, our goal is to have all of the particles as similarly sized as possible.

While the machines we use can’t really impact fat content or type in the beans, they can impact moisture content, particle shape, and size distribution. Once we had samples from our current process as well as samples from a ball mill, from a ball mill / rotary conche, from a roll mill, and from a roll mill / longitudinal conche, we looked at each of them under a microscope and found the results are below.

Cocoatown

Cocoatown Particle Distribution

Cocoatown – notice the relatively wide particle distribution

Cocoatown Particle View

Cocoatown – The particles tend to be a bit rough around the edges

Ball Mill (without conching)

Ball Mill Particle Distribution

Ball Mill – notice the 2 distinct sets of particle sizes

Ball Mill Particle View

Ball Mill Particle View – very consistently sized particles but quite rough

Ball Mill / Rotary Conche 

Ball Mill / Rotary Conche Particle Distribution

Ball Mill / Rotary Conche – notice the narrower distribution once the particles have been conched

Ball Mill / Rotary Conche Particle View

Ball Mill / Rotary Conche Particle View – wider distribution but rounder particles

Roll Mill (without conching)

Roll Mill Particle Distribution

Roll Mill: narrower distribution of particles but two distinct sets, one smaller, one larger.

Roll Mill Particle View

Roll Mill Particle View – bigger and rougher particles

Roll Mill / Longitudinal Conche

Roll Mill / Longitudinal Conche Particle Distribution

Roll Mill / Longitudinal Conche – after conching, the particle distribution is significantly narrower!

Roll Mill / Longitudinal Conche Particle View

Roll Mill / Longitudinal Conche Particle View – smaller and rounder particles (as well as a bit of cross contamination)

The main thing you’ll notice is that there are two clusters of particle size in the post-refining but pre-conching phase. As it turns out, conching the chocolate resulted in a tighter particle distribution. The conche also reduced particle size overall through the shearing and rounding action of the conche. The sample from the Cocoatown (that we use in the factory now) didn’t have the double cluster and had a wider particle size distribution.

Decisions

Overall we learned a lot through these experiments.  Our results are admittedly a bit fuzzy, and we could put more rigor into the experiments, but our goal was to understand which equipment we should use and we feel like we accomplished this goal. The decisions we made are as follows:

  • Pre-refining
    • We LOVED the Packint 2 roll pre-refiner.  It produced a shelf stable pre-refined material without adding much heat. This means we can control flavor more effectively.
  • Refining
    • Use a Packint Ball Mill for refining the more chocolatey beans
    • Use a five roll mill for refining all the other beans. Unfortunately it is almost impossible to purchase a small five roll mill, so we bought a used Carle & Montanari 980MM mill from Base Coop.
  • Conching
    • Use a Packint Rotary Conche for chocolatey products
    • Use a longitudinal conche for other products. Sadly longitudinal conches are not easy to come by but it was Steve DeVries to the rescue.  We purchased a used longitudinal conche from Steve, and our Magic Man of Machines, Snooky, is working on reconditioning it now.

Okay! We now have beans, we have equipment to roast, crack, winnow, refine, and conch.  Next stop…  TEMPERING!

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Maya Monster

November 28, 2012 by Cam

We’ve had a few nice mentions in the press recently which generated a bunch of orders. Fortunately, Maya, our fulfillment lead, is a monster at packing up orders:

We’re still a bit backlogged but with Maya on our side, that shouldn’t last too long!

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Pirates, Poems, Sea Salt & Chocolate

November 20, 2012 by Chiann

Back in June, Alice and I led a workshop called “Chock-full O’ Chocolate” at our friendly neighborhood pirate supply store, also known as 826 Valencia. Founded ten years ago in San Francisco, 826 Valencia offers a variety of free programs for primary and secondary school students to support their writing skills, foster creativity and inspire confidence through writing and the literary arts.

We met a group of really great, talented students (all between the ages 12-15) who came to learn about chocolate, the chocolate-making process, and to further hone their creative writing skills. By the end of the four-week session, each student had produced numerous short stories, poems, and drawings inspired by chocolate. They personally selected their best pieces, which were published in a chapbook entitled If I Were A Wizard Chocolatier.

We’re thrilled to announce that this chapbook can now be found at our chocolate factory as well as 826 Valencia! To commemorate this super-special collaboration with our neighbors, If I Were A Wizard Chocolatier comes with its own limited-edition chocolate bar, developed especially for 826. It’s called the High Seas bar, complete with sea salt and an intriguing back-story. In honor of the partnership, we’ve made a total of 826 bars.

You can pick up both as a bundle at our space; alternatively, you can purchase the chapbook at 826 Valencia’s Pirate Supply Store, where you’ll also receive a golden ticket that can be redeemed for the accompanying High Seas bar at our location one block away.

 

 

María and Lauren, two of the fantastic designers at 826, are responsible for creating the look of the chapbook, as well as the packaging for the High Seas bar. They did an absolutely amazing job, and we can’t wait for you to dive right in and enjoy both!

A portion of the proceeds from If I Were A Wizard Chocolatier and the High Seas bar will go to 826 Valencia, so they can continue to fund free student programming for elementary-, middle- and high-schoolers. We had a great time working with everyone at 826, and especially with our workshop participants: Nathan, Miriam, Cecily, Janelle, Bryan, Troy, Anja, Zora, Anthony, Alexis and Myles.

Now that our factory and retail space on Valencia is open to the public, please feel free to stop by and thumb through the chapbook: maybe it’ll inspire you to pen a paean to chocolate as well!

Please click on the links to learn more about 826 Valencia and 826 National, which coordinates its sister chapters located around the country.

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Wrap Video

July 31, 2012 by Cam

As promised, here’s our wrapping machine in action:

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

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Wraptacular Machine

July 30, 2012 by Cam

As Todd mentioned earlier, we recently got a wrapping machine. We’ve been really happy with the paper and foil we use and we weren’t willing to compromise on them just to make wrapping easier. Finding a machine that would work in theory was challenging enough; actually getting it to work has been just as challenging. Fortunately, we were introduced to Jim Greenberg of Union Confectionery Machinery and I spent a bunch of time out there with Pablo and Osvaldo to get the machine set up for us. A week or two ago, the machine arrived and I couldn’t have been more excited:

Even after scrambling to find a forklift and forklift operator (Thanks, Juan!) and breaking the crate down, we were left with this:

It’s tough to tell from the picture, but the hallway to our space in the Dogpatch is huge but that doesn’t stop the machine from taking up almost the entire thing. Now that we could see the machine in all its glory, we realized that we had a small problem… the machine is 67 inches wide at its smallest point (with the safety covers off) and our door is only 47 inches wide. After a little bit of scrambling and enlisting the help our friend Snooky and his pal, we realized that we could make the machine small enough by removing one shaft from the machine. Luckily for us, the piece we needed to remove was easy to mark so we didn’t ruin any of the calibration:

Once the machine had the left piece removed and the “super pallet” had been cut to size, it was the moment of truth:

Fortunately, our measurements weren’t off and it just squeaked through the door. Everyone was pretty happy, including Snooky:

After moving a few tables, the machine was maneuvered into its new home:

The machine looks great in pictures but it’s even more fun to see it actually work so I’ll post a video soon.

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A pattern panoply

May 14, 2012 by Alice

Not too long ago, we dove into the project of designing paper to wrap our bars. We all pulled together our favorite inspiration images, and then Elaine and I set off to work designing patterns with the help of two incredibly talented graphic designers. I trekked to Austin to meet with one of our graphic designers and spent a number of days sketching repeated organic shapes at my desk. Elaine also excitedly poured hours into the project. About a month later, we have more fantastic patterns than we know what to do with.

Todd, Cam, Elaine, and I held the “pattern games” and let the patterns go head-to-head. We chose our favorites and are ready to place an order, hopefully before monsoon season strikes our printer in India. All told, I think we’re well on our way to having our own Dandelion-designed paper!

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New Labels

October 20, 2011 by Todd

Look what showed up just in time for the Northwest Chocolate Festival. We’re very excited to have some new labels for our bars!

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