Dandelion shows what happens when passionate chocolate lovers put their passion into practice: .
Chocolate makers Todd and Cam started planting cocoa beans in their apartment, roasting them in the kitchen at home and then processing them into chocolate with instructions from the Internet. Friends and family were enthusiastic about the results and from then on the hobby became something bigger, a part of the New American Chocolate Movement.
The Dandelion Chocolate Factory in San Francisco was established, where cocoa beans are roasted in a modified coffee roaster, cracked, sorted and then produced in small quantities to form handmade chocolate bars. The farmers with whom Dandelion works are often visited personally by the chocolate makers to be as close as possible to the source of their product and to ensure fair trade at eye level. These fairtrade cocoa beans are then used to make a chocolate consisting solely of another ingredient - raw sugar. Additional substances such as cocoa butter, vanilla or lecithin have no place in Dandelion chocolate .
At the end of 2017, Dandelion's Chocolate Makers took another big step forward: they published their book "Making Chocolate: From Bean To Bar To S'More", a complete guide to chocolate production from scratch. It presents the science and craft of chocolate making, but also simple techniques with rolling pin and hairdryer to convince chocolate-enthusiastic readers of the production of handmade bean-to-bar chocolate.
Steps and successes like this book thus lay the foundation that from now on more and more fans of good chocolate will discover the production of this with enthusiasm for themselves and follow in the footsteps of Todd and Cams of Dandelion to create delicious fairtrade bean-to-bar chocolate to sell to men and women.
Until then, you'll have the opportunity to meet the chocolate makers from San Francisco at the EuroBean Chocolate Festival and ask them for insider tips on how to make chocolate in their own kitchen.