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Alison Sullivan’s Camino Verde, Ecuador Mousse Cake Recipe
The final night of our 2019 12 Nights of Chocolate event ended with this decadent and creamy classic layer cake, and we think it showcases our Camino Verde, Ecuador Ground Chocolate and Hacienda Azul,...
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Craft Chocolate: Slow Food That’s Worth the Wait
Emily Mantooth is co-founding the Craft Chocolate Experience with us March 6-8, 2020. Her years of experience with the Dallas Chocolate Festival made her the perfect partner with whom to embark on this...
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Our Chocolate is Now Kosher-Certified!
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...
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Remy and the Chocolate Chip
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...
View ArticleDiversity & Inclusion
I’ve been reflecting a lot lately on how we can make Dandelion a more inclusive and welcoming company. We’ve always tried to do right, whether it be with the farms we work with, or in our community, or...
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A Tribute to Chuck
We have a tradition at Dandelion of celebrating birthdays. We ask everyone what their favorite treat is on their first day, and then on their birthday, their team typically surprises them with pizza,...
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Emperors, Chocolates, and Notes in Passing
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...
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Celebrating Norah’s 10-Year Dandelion Anniversary
This month Norah celebrates 10 years at Dandelion! Elaine sat down with Norah to ask her a few questions about her decade of many roles, locations, and experiences (and to give a hat tip to her...
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