By Jecca Berta When The Venetian reached out to us in 2019 with the idea of opening a Dandelion Chocolate in their hotel on the Strip, it wasn’t something we’d previously considered. As we talked, we saw an opportunity to reach more people, and to introduce craft chocolate to the city’s locals and many visitors. […] The post Only in Vegas: Chocolate, Coffee, & Elvis appeared first on Dandelion Chocolate ..read more

By Stephen Durfee I’ve been feeling nostalgic over the past few weeks …  I think it all started as I was packing away some cherished items, which led to discovering a favorite sweater that I hadn’t worn in years, and then thumbing through a box full of old photographs. Up in the attic, I found […] The post Musings on a Million Dollar Recipe appeared first on Dandelion Chocolate ..read more

The Tokyo neighborhood of Kuramae blends traditional craftsmanship with contemporary life. When cherry blossoms bloom, visitors flock to a shrine dating back to the 1600s. Across from a park and near a fourth-generation green tea shop sits Dandelion Chocolate Japan — Seiji was instrumental in bringing it there. We sat down to discuss Kuramae’s craft […] The post Seiji Talks Dandelion Chocolate Japan appeared first on Dandelion Chocolate ..read more

OUR PIE-THEMED MATH CHALLENGE RETURNS Last year’s pi(e)-themed math challenge was so popular that we’ve decided to come up with another. Submit your answer to secretchallenge@dandelionchocolate.com. Correct answers will be entered into a drawing and one lucky individual will be rewarded with a Pi(e)fecta. Best of luck. The Pi Day Pie PredicamentEvery year, Grand Pie Bakery is […] The post 2025 Pi(e) Day Secret Challenge appeared first on Dandelion Chocolate ..read more

The new 70% Ransiki, Indonesia bar is our first to be crafted with Indonesian cocoa beans, and those beans come from a cooperative that’s empowering the local community through cocoa production. The result is a distinctive bar — we taste notes of chocolate-covered raisin, yogurt, and toasted almond — with a rich backstory. We sat […] The post Transforming Abandoned Cacao Farmland in Ransiki, Indonesia appeared first on Dandelion Chocolate ..read more

The new 70% Ransiki, Indonesia bar is our first to be crafted with Indonesian cocoa beans, and those beans come from a cooperative that’s empowering the local community through cocoa production. The result is a distinct bar — we taste notes of chocolate-covered raisin, yogurt, and toasted almond — with a rich backstory. We sat […] The post Ransiki, Indonesia: Transforming Abandoned Cacao Farmland Through Regenerative Agroforestry appeared first on Dandelion Chocolate ..read more

It’s been just two weeks since we ate the last of our Advent Calendar chocolates. It takes a full 12 months of meticulous planning to pull off this project, which last year included 332,000 treats — largely hand-crafted by our confectioner partners. Lauren shares how it all came together:  There are so many simultaneous timelines […] The post Advent Calendar: Behind-the-Scenes & 2025 Open Call appeared first on Dandelion Chocolate ..read more

It’s a new year, and we’re heading down to the kitchen to talk with Lisa about how her fourteen-person team (split between S.F. and Las Vegas) gets it all done. Crafting pastries, desserts, and drinks that highlight the tasting notes of our single-origin chocolate is no small feat. Lisa dives into the “creative trust” that […] The post In the Kitchen With Lisa appeared first on Dandelion Chocolate ..read more

Last month, we launched two(!) brand new Collections: Single-Origin Caramels and Single-Origin Pralinés. To learn more about each, we went down to the Confections kitchen to talk with Nicholas about how these texturally rich Collections came to be, and why neither would exist without our Single-Origin Truffles.  From left: Dillon, Nick, Ajani, Shelby, Martha, and […] The post The Making of Our Single-Origin Caramels and Pralinés appeared first on Dandelion Chocolate ..read more

By Jecca Berta Each origin we work with is the result of years of relationship building, and the latest — Kpalimé, Togo — is no exception. In October of 2022, we met Oskar Jönsson, head of cocoa sales at gebana — a Swiss company that has developed a cooperative farming network within Togo, a small, […] The post Our Newest Origin: Kpalimé, Togo appeared first on Dandelion Chocolate ..read more