For as long as chef Lisa Vega has been with Dandelion Chocolate, Maybe The Very Best Chocolate Chip Cookie has been part of our DNA. For years, our chocolate chips were made in-house by the kitchen team, who hand-piped over 50 pounds of tempered discs a week. That is,...
I remember talking to Carla Martin at the Northwest Chocolate Festival in 2015 about her creation of the Fine Cacao and Chocolate Institute (FCCI). Part of her goal for FCCI was to create a standard (similar to specialty coffee cupping) which could be used...
About a month ago, a couple members of our education team, Kelsey and Cynthia, were asked to give a lecture on the History of Chocolate to an undergraduate history class at the University of California-Davis. They used the opportunity to create an outline for our...
You’re curious, so we find answers. Our education team fields many questions from our guests in classes, so we’ve decided to launch a brand new series in which we tackle some of the questions we get most often. We call it The Education Station, and...
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