Podcasts about dandelion chocolate

Bryony Angell writes about birding culture and lifestyle. Her latest exploration into our relationship with birds is bird-friendly comestibles. In this episode, we talk about cocoa grown by Zorzal in the Dominican Republic, a bird reserve and farm certified as 100% bird-friendly by the Smithsonian Institute. Three chocolatiers based in the U.S. use Zorzal's cocoa in their bars and other chocolate products: Raaka Chocolate, Dandelion Chocolate , and Fruition Chocolate. Georgia has eaten bars by Raaka and Fruition--two thumbs up.  Eat sweetly for bird conservation!! — You can find Bryony Angell on the web at https://www.bryonyangell.com and on Instagram as @ bryonyangell.   — Creator and Host: Georgia Silvera Seamans Producer and Editor: Pod for the People Vocalizations:  Bicknell's Thrush song https://macaulaylibrary.org/asset/195711 Bicknell's Thrush in Independencia, Dominican Republic  https://macaulaylibrary.org/asset/96097 Bicknell's Thrush call https://macaulaylibrary.org/asset/197068

In a series of podcasts taped live at 2024's Money 20/20 in Las Vegas (and in this case at The Venetian's Dandelion Chocolate shop), host Lou Carlozo brings you the latest from one of the premier financial services conferences in the world. Rachel Castro, U.S. Bank's  SVP of Business Banking Go-to-Market and Strategy, covers a broad range of topics from ecosystem around Money 20/20 to U.S. Bank's payments, software, and banking tech that services small business, an often overlooked market segment.

Nick Davis makes bean to bar chocolate at One One Cacao on the northeast coast of Jamaica. The cacao trade on the island has been tainted by a colonial past of slavery and oppression, but is now being reclaimed as farmers and makers take back agency. Nick shares his thoughts on the good and bad of inclusions, the challenges and opportunities in Jamaican cacao and chocolate, the historical and modern impacts of colonialism on both, and how making chocolate has allowed him to reclaim some of his family's story and power that had been taken by that colonial harm. I'm so grateful to Nick for his time and his insights, and I think you're going to enjoy this conversation as well.Mentioned in the episode are Grenada Chocolate, Dandelion Chocolate, Baiani Chocolate, and Bean to Bar Brasil, among others. Nick also mentions Sarah Bharath of Meridien Cacao, who has appeared on the show several times. You can listen to those conversations here, here, and here. Guest bio: Nick Davis started One One Cacao as a bean to bar then tree to bar chocolate company in 2016. Based in Jamaica, he moved from the U.K. (where his parents settled in the ‘60s) to the island as a journalist. He did a story on Mott Green and the legendary Grenada Chocolate Company and the rest is his-story.  Follow Bean to Barstool on social media!InstagramFacebookPinterestTikTokSign up for host David Nilsen's newsletter to get regular updates!

Dandelion Chocolate Chief Sourcerer talks to Mark and Kate about why there's massive volatility in the cocoa market right now, what sustainable and fair sourcing actually means in the cocoa industry, and how and why people should think about chocolate differently.Find the recipe for Dandelion Chocolate's "Maybe the Very Best Chocolate Chip Cookies" here: https://bittmanproject.com/recipe/dandelion-chocolates-maybe-the-very-best-chocolate-chip-cookies/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Todd Masonis had already sold a tech company before his chocolate-making hobby turned into a full-fledged business. Here are some of the startup learnings he's applied to Dandelion Chocolate.To learn more about Dandelion Chocolate and show notes:  https://www.shopify.com/blog/dandelion-chocolate-startup-learnings

Should you take investment for your chocolate company? In this episode Greg D'Alesandre of Dandelion Chocolate provides the ins, outs, pros, and cons of accepting investment for you business.Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here.

In this episode we talk with Arcelia Gallardo, the founder and chocolate maker at Mission Chocolate in Sao Paolo, Brazil. Arcelia has taken a long and winding road to making world class chocolate in Brazil, and as she'll explain, her own journey is interwoven with the growth of the cacao industry and bean to bar chocolate scene in Brazil over the last decade. Arcelia also talks about the exciting craft beer scene in Brazil right now, and its relationship to cacao.Arcelia Gallardo's chocolate origin story began two decades ago, and has featured supporting roles from some of the most prominent names in craft chocolate. She didn't make her name in the bean to bar revolution's spotlight however. Instead, she moved to a country where she didn't speak the language and set about figuring out how to make great chocolate with cacao everyone told her wasn't up to the challenge. Listen in as Arcelia tells us the story that led to Mission Chocolate, a bean to bar company bringing the flavors of Brazil to the chocolate world.Chocolate makers and other professionals mentioned in this episode include Dandelion Chocolate, Chocolate Maya, and Bean to Bar Brasil. Breweries mentioned include Japas Cervejaria.You can purchase tickets for the Belgian Gold Virtual Beer Tasting mentioned in the episode here.You can sign up for our weekly email newsletter here. Arcelia Gallardo is owner and chocolate maker at Mission Chocolate based in Brazil and the most awarded chocolate in the country. With the focus of creating chocolate that doesn't exist and utilizing only native ingredients, her bars like Cupuaçu, Three Theos, Umbu, Baru, and Two Rivers have created a cult following putting Brazil on the global map for quality craft chocolate. The music for this episode is by my dear friend, indie folk musician Anna ps. You can find out more about Anna's music in the show notes or at her website annapsmusic.com, where you can also get in touch to book her to play at your brewery or other establishment.Follow Bean to Barstool on social media!InstagramTwitterFacebookPinterestTikTokSign up for host David Nilsen's newsletter to get regular updates!

There has been a surge in reporting on cadmium in chocolate. What is cadmium? Is it safe to eat if it's in your chocolate? Greg D'Alesandre of Dandelion Chocolate answers these questions and more in this in-depth review of the metallic substance. Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here.

A Bean-to-Bar Podcast exclusive! During a visit to San Francisco  Dylan sat down with Karen Cogan, Flavor Manager at Dandelion Chocolate to learn about their scientific approach to flavor analysis.  • Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here.

In honor of May Day (celebrated world-wide on May 1st), we bring you four stories about workers organizing and unionizing around the country. First, we’ll start in our own backyard: New York City. We dive into the world of  food delivery workers and their efforts to legislate the delivery apps that push them around the City. Next, we’ll move upstate to and look at farm workers fighting for more overtime pay before turning to the Texas Service Industry Coalition. Finally, we’ll end this episode in San Francisco with Anchor Brewing. The brewery is over 100 years old and ratified its very first union contract in 2019. Although not officially recognized in the United States, May Day has its origins in America. On May 4th, 1886, workers gathered in Chicago’s Haymarket square to rally for an eight-hour work day. But a bomb was thrown into the demonstration, and several were killed. May Day commemorates the tragedy of the Haymarket Affair. But really, it celebrates every fight for better working conditions. Further Reading and Listening:There are two versions of our story on farmworker organizing for overtime pay in New York. You can find the Spanish version on Buenlimón Radio. You can also subscribe wherever you get your podcasts: (Apple Podcasts | Stitcher | Spotify | RSS).Learn more about the Restaurant Organizing Project (ROP) here.Become more involved with the Austin Texas branch of the ROP here. You can find the Dandelion Chocolate Union here.Learn more about the DSA here. Restaurants Workers United is an independent network of food service and allied workers. They hold organizing workshops available to anyone in the industry every Monday at 2 pm ET / 11 am PT. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

With similar tasting notes, history and terroir, it's no surprise that coffee and chocolate often go hand-in-hand. In this episode, we're joined by two legendary leaders in coffee and chocolate innovation: Todd Masonis, CEO and co-founder of SF-based Dandelion Chocolate and Tim Wendelboe of Tim Wendelboe coffee in Oslo, Norway, who is SHACK15's exclusive coffee supplier. With moderator Marcus Colombano, Tim and Todd will unravel the ethos and passion behind creating high-quality products while upholding production transparency, ethical ingredient sourcing and creating deeply supportive relationships with farmers.

In today's episode we are joined once again by co-owner of Dandelion Chocolate, Greg D'Alesandre (@gdalesadre on instagram) to discuss the sugar we use, and don't use in our chocolate. Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @manoachocolate • Learn more about us and try our chocolate here.

The desire for sweetness is biologically hardwired in humans, according to Dr. Gary Beauchamp, longtime former director and president of the Monell Chemical Senses Center. It is an evolutionary response that developed way back when sweet things were hard to find in the natural environment. Now, we can find sweets just about anywhere.  Part of our global trade mini-series, this episode focuses on all things sweet! Ironically, the history of sugar comes with some bitter truths. Stories include the problematic journey of the cocoa bean from West Africa to chocolate products in the U.S., farmers pushing back against “Big Sugar,” cultural appropriation at the National Date Festival, and the intertwined history of Silk Road merchants and the first domesticated apples.Next week, we continue our exploration of food and trade with stories about spice.Further Reading:Get your own copy of “Fruit from the Sands: The Silk Road Origins of the Foods We Eat” by Robert Spengler hereRead more about Dr. Leissle’s work hereRead Professor Nestle’s comments on the federal government’s controversial new dietary guidelines. You can follow her critiques of the food industry on her blog, Food Politics, and in some of her recent books, like Unsavory Truth, published in 2018.Learn more about Gilliard Farms on their website. And check out Jupiter’s Almanac, Matthew Raiford’s show on Heritage Radio Network.Learn more about Dandelion Chocolate’s single-origin chocolate here Follow Dr. Sarah (McCormick) Seekatz on Twitter and check out her book, Images of America: Indio’s Date Festival to learn more about the history of California’s date industry.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

In this episode we welcome back our good friend Greg D'Alesandre of Dandelion Chocolate. Once again we have a wide ranging conversation, but this time we focus in on various business models of chocolate making. Watch the video version of this podcast here.• Follow us for more chocolate content @manoachocolate • Learn more about us and try our chocolate here.

Time For Lunch is back with the sweetest episode yet! Hannah and Harry dive into the wonderful world of chocolate. That's right! We're talking Willy Wonka, Hershey, PA, and all the delicious shapes this universal favorite comes in.Chocolate expert and founder of Dandelion Chocolate, Todd Masonis gives us a behind the scene look at his chocolate factory in San Francisco. Todd teaches us how chocolate goes from bean to bar and all the steps in between! Cake pioneer, Rose Levy Beranbaum shares her two-ingredient chocolate ganache recipe, perfect for filling a cake or making yummy truffles.If you'd like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com.Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!Find us on Instagram @timeforlunchpodcast!This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast.

Time For Lunch is back with the sweetest episode yet! Hannah and Harry dive into the wonderful world of chocolate. That’s right! We’re talking Willy Wonka, Hershey, PA, and all the delicious shapes this universal favorite comes in.Chocolate expert and founder of Dandelion Chocolate, Todd Masonis gives us a behind the scene look at his chocolate factory in San Francisco. Todd teaches us how chocolate goes from bean to bar and all the steps in between! Cake pioneer, Rose Levy Beranbaum shares her two-ingredient chocolate ganache recipe, perfect for filling a cake or making yummy truffles.If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com.Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!Find us on Instagram @timeforlunchpodcast!This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast.

Today we are joined by Greg D'Alesandre (@gdalesandre on Instagram). He is the "chocolate sourcerer" and co-owner of Dandelion Chocolate in San Francisco. Greg is an expert in all things chocolate but specializes in traveling the globe in pursuit of the best cacao beans in the world. In this episode we cover many different sectors of the craft chocolate industry, including: ingredients in chocolate, making an impact in the industry, scaling a chocolate business, what is craft chocolate, and more! Watch the video version of this podcast here.• Follow us for more chocolate content @manoachocolate • Learn more about us and try our chocolate here.

Dan and Eric talk about the Unites States Postal Service, voting, COVID-19, Sam Harris, Yale, discrimination, psychic weed finders, Dandelion Chocolate, bald eagle, drones, Ford Fusion, Alex Smith, The Rock, Fortnite, Apple, Scorpions, Richard Cheese, Lin Manuel-Miranda, Hamilton, T2, Django Unchained, Reckoning, Black Water: Abyss, The Dead Zone, The Parallax View

Greg D'alesandre is the co-owner and chief bean sourcerer at Dandelion Chocolate in San Francisco https://www.dandelionchocolate.com/about/ https://store.dandelionchocolate.com/ We Talk About: His background, and how he came to meet the co-founders of Dandelion Chocolate and became an owner The first store in the Mission area of San Francisco and more How has “craft” food changed in the past decade, from things like chocolate, but also coffee, beer, and more The difference between the chocolate they make and something from the grocery store The fourth annual(ish) Sourcing Report they published How they work with small farms in countries all over the world, including Costa Rica, Columbia, Sierra Leone, Honduras, and Venezuela We discuss some of the bars on your website, including the classic bars The online “experiences” they now offer and how to sign up

It's good to see some of the finest engineering minds using their talents like THIS. An engineer at Tesla, who also has been moonlighting as . . . a chocolate designer. He has been working with a company called Dandelion Chocolate in San Francisco to engineer the perfect CHOCOLATE CHIP. Adam also had a listener call in to say that yesterday she did one of the Dandelion virtual chocolate tastings, and she talks about it. Check it out! Basically, he applied all of his knowledge around industrial design and engineering to chocolate chips . . . and came up with a new shape that makes the chips MELT smoother and TASTE better. After a lot of experimentation, the chips wound up looking like pyramids and, apparently, they really ARE better than normal chocolate chips. But if you want them, it's going to cost you. Dandelion made them out of super premium chocolate, so for a bag that's just over one pound, you'll pay $30. That's roughly 10 times the cost of a bag of Nestle Toll House chocolate chips.

On the inaugural episode of Spoon Mob Pod - Food News, Ray runs down all the important culinary news stories from the past week, touching on the effect the coronavirus has had in the restaurant industry thus far, the rules restaurants across the U.S. have to abide by to reopen in major markets, Dandelion Chocolate and the Black Lives Matter movement, a handful or restaurant closures, the challenge facing restaurants in Ohio, and a couple new breweries scheduled to open later this summer in Columbus. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Description: An interview as part of the Well Tempered Podcast’s ‘Scholar Series’ (recorded February 2020)Guest: Allison Brown, PhD candidate at Penn State Area of study: Food Science and International Agriculture and DevelopmentAllison Brown is a PhD candidate and USDA NIFA (United States Department of Agriculture, National Institute of Food and Agriculture) predoctoral fellow studying a dual-title degree in Food Science and International Agriculture and Development at The Pennsylvania State University. She studies cocoa and chocolate using chemical and sensory analysis to fingerprint the flavor, taste, and mouthfeel of varieties of Theobroma cacao. In addition, she led a consumer research project to understand the importance of chocolate flavor to premium chocolate consumers. For the international agriculture and development portion of her PhD, she studies the impact of an in-country national cocoa sensory panel on cocoa quality, using Honduras as a case study. She draws on professional experience in food science product development, chocolate production, culinary arts, winery cellar work, and winery laboratory work. Most recently she has published work in The Journal of Sensory Studies, entitled "Flavor and Mouthfeel of Pseudo-Cocoa Liquor: Effects of Polyphenols, Fat Content, and Training Method". Citation: Hamada, T. Y., Brown, A., Hopfer, H., & Ziegler, G. R. (2019). Flavor and mouthfeel of pseudo-cocoa liquor : Effects of polyphenols, fat content, and training method, (June), 1–7. https://doi.org/10.1111/joss.12541 (Note: at the time of this podcast episode’s release, this article was available to access for free).Her manuscript about premium chocolate consumer perception of chocolate quality and craft chocolate is currently under review. Podcast RSS “ …(sensory evaluation) it’s not actually elite, it’s for the people. We all have these tools…we have our mouths. “ - Allison Brown Allison Brown, PhD Candidate in Food Science and International Agriculture and Development. photo credit: Allison Brown Topics discussed in this episode:Part I. We talk about different types of food analyses: -Chemical analysis: GC-MS, HPLC-Sensory evaluation: hedonic testing (i.e. do you like this thing?), difference testing (i.e. are these different? triangle test), descriptive analysis testing (i.e. how are these things different?); the 3rd is used in Allison’s panel. - Tasting cocoa liquors, creating references to other food products- Attribute generation = key-in to your senses, looks, smells, tastes like (ensure air is present to volatilize chemical compounds), perceive flavor, then note aftertaste, oral touch- The 5 basic tastes: bitter, sour, sweet, salty, umami—-> Receptors versus ion exchange on our tongue recognize bitter and sour as basic tastes, astringency is an oral touch. Sour can cause a puckering sensation. —-> Flavor on the other hand is different from basic taste; taste, smell, touch, burning (such as from capsicum), sound, sensory. A complex perception. The burnt flavor (such as related to burnt toast) falls into this category. - The ‘golden tongue’Part II. We also talk about genetics, and how flavor could be linked to genetics (scroll to the bottom for a quick overview of genetics).- there are 4,000 known accessions of Theobroma cacao in genebanks; lots of diversity. In her project she studied 11 cultivars.-Mark Guiltinan and Siela Maximova (see here for information about their lab and access some of their publications: https://plantscience.psu.edu/research/labs/guiltinan) are plant biologists who have spent their careers researching the plant, Theobroma cacao. In 2010, they discovered the genome of Theobroma cacao (https://plantscience.psu.edu/research/labs/guiltinan/publications/manuscripts/genome-cacao2010), and use this information to understand how diseases and pests impact growth of this plant. - In her work, it was necessary to search for a tropical research center that could provide adequate needs of cultivars for sampling; Fundación Hondureña de Investigación Agrícola FHIAPart III. Publications, Projects, and her Panel. In fall 2019, they published in The Journal of Sensory Studies: Flavor and mouthfeel of pseudo-cocoa liquor: Effects of polyphenols, fat content, and training method. Researchers were: Terianne Y. Hamada, Allison Brown, Helene Hopfer, Gregory R. Ziegler.In post-conflict Rwanda, high quality coffee began to be produced there (and marketed outward).—-> To detect defects in coffee cupping, they introduced the ‘Coffee Doctors’ - who diagnose fermentation issues through sensory training tactics. This can be transferred to cocoa. Read more; article by Jenny Elaine Goldstein (2011): https://www.tandfonline.com/doi/abs/10.1080/07409710.2011.544226More related coffee links: Coffee Quality Institute - Rwanda Transforming Rwanda’s Coffee Sector by Dan Clay (PPT) For cocoa: Examples of USAID work on cocoa liquor tasting panels in-country: African Cocoa Initiative Final Performance Evaluation ReportUSAID Grants and the Democracy of Information, from Equal Exchange Because no one has previously analyzed the impact of an in-country panel on cocoa liquor quality, Allison used exploratory, qualitative methods in Honduras. She conducted interviews with 35 members of the cocoa and chocolate supply chain, including growers, cooperative managers, Honduran chocolate makers, and American chocolate makers.Fingerprinting taste and flavor of varieties ; do varieties taste different? —-> Fingerprinting is determining which chemicals, both volatile and non-volatile, and flavors, tastes, and mouthfeels, are associated with each cultivated variety (cultivar) of theobroma cacaoConvergent validity - Why is this important for scientists? This is important because it means two different methods tell you the same thing. It means your findings are highly robust.Allison’s consumer focus groups: ---> People & Packaging---> Storytelling Further links related to this episode:Dr. Kristy Leissle’s article on craft. As well as her writing on the subject via Dandelion Chocolate’s blog. PennState’s Dr. Gregory Ziegler, editor on Steve T. Beckett’s Industrial Chocolate Manufacture and Use; his work on bound and unbound polyphenols, fat content, and their nuances has informed Allison’s work FCCI/FCIA consumer survey mentioned, is only available to members of the FCIA: Here Karen Bryant offers an overview. The Professional Manufacturing Confectioners Association (PMCA) conference scheduled for April 20-22, 2020 was postponed this year due to the pandemic. PennState Department of Food Science Short Courses: such as, Advanced HACCP Workshop, Principles of Sensory Evaluation, Ice Cream 101 ‘Introduction to Frozen Desserts’ (continued from Part II. )::A brief primer on genetics (as she says, “from someone who isn’t a plant biologist” but that “is still helpful to someone like me,” says the podcast host without a science degree.)::-Genes are composed of DNA which is the basic code for the plant. -Phenotypes are the perceivable traits or characteristics that are coded for by the genotype, but may be impacted by the environment (sun exposure, rain, soil type, etc.). Some phenotypes are more fixed than others. A human example would be: my genes code for hazel (phenotype) eyes and I have hazel eyes my entire life. A less fixed example would be: my genes code for brown hair (phenotype). However, when it is summertime and my hair is exposed to the sun (environment) regularly, it becomes blond. Think “nature and nurture.” When translated to cacao, seed color (white or purple) is a fixed trait that is coded for by the genes, whereas pod color is also coded for by the genes, but not fixed because it is influenced by shade cover and sun exposure.Flavor is viewed as a phenotypic trait. To understand this from a genetic perspective, we would take one specific chemical compound, for example, linalool, which is responsible for floral flavor. We would analyze the amount of linalool (phenotype) in a large number of cacao varieties and then match this data with genetic data from the varieties. We could begin to understand what part of the gene regulates the level of linalool, which would help us understand the relationship between genetics and flavor.

[vc_row][vc_column][vc_column_text] Recording at the Dandelion Chocolate store in Row DTLA, we feature the Managing Director of Planet M, Mrs. Amanda Roraff. Amanda has scaled the ranks of Planet M, an organization which aims to connect Michigan's assets with new and growing tech companies. She began her journey in October of 2017 as their Operations Manager, and two years later, she assumes the head role as Managing Director of the same organization. With a background in marketing, communication, and event management, Amanda has contributed toward nearly 4,000 connections totaling more than $29 million in facilitated revenue. She is a graduate of Michigan State University. In episode #105, Amanda shares insight into public private partnerships that serve seniors, disabled, and veterans. [/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text] Recording at the Dandelion Chocolate store in Row DTLA, we feature the Managing Director of Planet M, Mrs. Amanda Roraff. Amanda has scaled the ranks of Planet M, an organization which aims to connect Michigan's assets with new and growing tech companies. She began her journey in October of 2017 as their Operations Manager, and two years later, she assumes the head role as Managing Director of the same organization. With a background in marketing, communication, and event management, Amanda has contributed toward nearly 4,000 connections totaling more than $29 million in facilitated revenue. She is a graduate of Michigan State University. In episode #105, Amanda shares insight into public private partnerships that serve seniors, disabled, and veterans. [/vc_column_text][/vc_column][/vc_row]

Prologue: We suggest you purchase a couple of bars of chocolate from Dandelion Chocolate while listening to this podcast. It will definetly enhance the experience! The single-origin chocolates we sampled were incredibly complex and different depending on country of origin and Terroir. It was very helpful having both a chocolate expert and coffee expert joining us to help guide.This was a fascinating experience for us! We met up with chocolate maker/educator, Christine Keating from Dandelion Chocolate at the New York City Coffee Festival. Also joining us was Mike Love from Coffee Labs our resident "coffee Shaman". Yes, coffee and chocolate have many similarities when it comes to processing and tasting. The experience began with the opening of a beautiful, raw cacao pod, which has an almost alien appearance. The flavor and textures we experienced from the raw beans completely different from the end product we know as chocolate. Notes of mango, squash, banana, citrus and slimy almond came through. We had no idea how fermentation and processing affects the final flavors found in chocolate. Willy Wonka never told us that at the factory tour. Christine then took us through the whole process of making chocolate as well as educating us on the differences between a chocolate maker and a chocolatier.Dandelion Chocolate: "At Dandelion, we believe great chocolate starts with the bean. Because we only use two ingredients to make our chocolate—cocoa beans and organic cane sugar—the flavor of the beans we buy is critical. While genetics and processing play integral roles in developing flavor, getting good flavor reliably has everything to do with building good relationships."Dandelion Chocolate: "We do our best to work directly with the producers who grow, ferment, and dry the cacao we buy. We travel to origin as frequently as possible to learn about our producers’ best practices, exchange feedback, and make sure that high standards of quality and sustainability are met. We pay a premium far above the world market price and work to strengthen our relationships year after year in order to maintain our collective commitment to sharing the best and most distinctive cacao."Not enough chocolate for you? Dandelion chocolate also provides a host of different experiences which include tours, classes, private events, talks and cocoa trips!Shop at Dandelion Chocolate

Greg D'Alensadre, Chief Sourcing Officer of Dandelion Chocolate pays a visit to Sourceress Headquarters to break down the mysterious supply chain behind making chocolate and teach the Sourceresses how to be cocoa allies in trade.

The show is on hiatus for the summer, so I’m digging into the archives for some great episodes from the recent past. On this episode, which aired in July of last year, Dandelion Chocolate’s Greg D’Alesandre tells us what it’s like to travel the world eating chocolate. He also talks about the craft-chocolate movement, why relationships with producers matter, and much more about the story behind both Dandelion itself and the beans behind the bars!

Greg D’Alesandre is almost beyond description. Since 2012 he’s been a part of the Dandelion Chocolate team, building up a sustainable and reputable company which links cacao producers and consumers through chocolate. His self-designated title of cacao sourcerer (whether there’s true magic involved, we’ll never know) is a nod to his extensive work with cacao producers around the world, now numbering over 30 countries and hundreds of farms visited. This interview is a frank glimpse into some of his extensive work to raise up cacao farmers and the overall global profile of craft chocolate. We dig into the responsibility of chocolate makers, some of the industry changemakers, and shifting power dynamics. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that the topic of cacao sourcing plays heavily in my questions thanks to the podcast episode for which I was interviewing Greg. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-greg-dalesandre-dandelion-chocolate

In the last 10 years Todd Masonis has taken Dandelion chocolate from producing in his garage through two factories in San Francisco. It's true bean to bar chocolate and is one of the best most carefully crafted chocolates you're likely to find anywhere in the world. Tune in to hear Harry and Todd talk about chocolate, the global economy and what's next for his now iconic brand. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Photo Courtesy of Eric Wolfinger Feast Yr Ears is powered by Simplecast.

In this week's bonus episode, Greg D'Alesandre talks about the differences between the craft chocolate cultures in Japan & the US, and what has made Dandelion Chocolate Japan unique. How should makers be choosing where & with whom to work? Greg is the cacao sourcerer for Dandelion Chocolate in San Francisco, as well as their daughter company of Dandelion Japan; he's traveled all over the world for chocolate & cacao. Connect With Greg & Dandelion Japan On Instagram: @dandelion_chocolate_japan Connect With Chocolate On The Road On Instagram: @chocolateontheroad On Facebook: @chocolateontheroad Show music is Roadtrip by Phil Reavis, and our transition music is We’re Gonna Be Around by People Like Us & Sweet Dreams by Lobo Loco.

Maya Mountain is a Cacao Cooperative based in southern Belize. Welcome to Chocolate Habit, a weekly chocolate review podcast for chocoholics around the world! Find more tasty bites on Instagram, at @damecacao.

Connect to your roots. The Alchemy of Food and Culture of Cooking and Dining. Engage with simple ways to interact with food, develop a new relationship with how and what you eat. Discover new ways to nourish self, soil and society. This segment we talk about the Dandelions. Exploring their intended use, the medicine and finding moderation within the indulgence and the celebration. Shining a light on Dandelion Chocolate Where to learn more Healing with Whole Food by Paul Pitchford UMM.edu Dandelion Botanical.com Food Alchemy with 'She' Suzanne Toro

Tweet LIVE this Sunday, December 3rd at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is back for our last show in 2017 and we are happier than ever to sing “Fly Eagles Fly, on the road to victory, fight Eagles fight, score a touchdown 1-2-3, hit'em low, hit'em high, and watch our Eagles fly, fly Eagles fly, on the road to victory! E A G L E S – EAGLES!!!!” Philadelphia Eagles fans are a tough crowd to please as proven by the time Eagles fans even booed Santa Claus. Yep, Santa Claus! So just imagine how difficult it must be to feed these rowdy fans. Well we have the perfect person joining us in studio. We are pleased to welcome from South Philly NFC East 1st place, yep you heard that right, 1st place Philadelphia Eagles Executive Chef James Hennessey for Lincoln Financial Field by Aramark. Not only does he keep our hometown team's fans fed and happy, he also cooked at the 2012 Summer Olympic in Visit London. Awesome, and here's to hoping he keeps on cooking for this team all the through to the Super Bowl. What goes great with watching football? PIZZA of course! Also joining us in studio will be Mariano Mattei, the owner of Mattei Family Pizza When you are supporting a 1st Place team, you want to be eating the best pizza possible. Well Metro Newspaper Metro Philly Philly's Jennifer Logue even wrote an article stating that Mattei Family Pizza may be the best pizza in Philly right now and they were also spotlighted by Alex Tewfik in Philadelphia Magazine. To top the accolades, Mariano has also appeared on the Food Network show Cooks vs. Cons. Sounds like a winning combination to us, and we can't wait to try their pizza for ourselves. Then it seems we are having everything move towards craft and artesian. So what will be next? We will be joined by Megan Giller a food writer, editor, and chocolate enthusiast, and her blog Chocolate Noise was a 2016 SaveurBlog Awards finalist. She offers private chocolate tasting classes, hosts “Underground Chocolate Salons” at shops across the country, and is a judge at chocolate competitions, including the International Chocolate Awards. Her work has been published in the New York Times, Slate.com, Zagat, Food & Wine, and Modern Farmer. She has recently released a new book “Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors” from Storey Publishing. The next big movement in the artisanal food world: bean-to-bar chocolate. Like craft beer and specialty coffee before it, this small-batch industry is on the brink of something big:American craft chocolate sales are $100 million annually and rising. Bean-to-Bar Chocolate, by Megan Giller, provides a lively and mouthwatering window into this growing market. In her new book, Giller demystifies the “bean-to-bar”process — how craft chocolate is made by sourcing high-quality cocoa beans, then roasting, grinding, and finessing them into finished bars. Readers will learn what to look for in a chocolate bar and who are the bean-to-bar makers to watch. Profiles of more than a dozen chocolate makers from cutting-edge businesses — including Taza Chocolate, Dandelion Chocolate, and Askinosie Chocolate — guide readers through the fascinating, delicious, and burgeoning bean-to-bar chocolate movement. Bean-to-Bar Chocolate answers questions that real chocolate lovers will have, such as, how do cocoa beans from Venezuela differ from beans from Madagascar? Or, what is dark milk chocolate and who makes the best? Giller includes delicious suggestions for readers to create their own chocolate tastings, offering advice for pairing chocolate with coffee, tea, beer, spirits, bread, cheese, and other foods. Top chefs and chocolatiers like Michael Laiskonis, Alice Medrich, and Janina O' Leary provided many of the book's 22 recipes. From Champurrado Drinking Chocolate and Ceylon Tea Fudge Sauce to Olive Oil Sourdough Truffles, Pop Rocks Chocolate Bark, and Chocolate Sorbet, these decadent treats defy expectations of what chocolate should taste like. Sounds like a great holiday gift to get for friends and family! Joining us again will be Chef @Ed Crochet of Rat's Restaurant at Grounds For Sculpture. Philadelphia's renowned Starr Events oversees Rat's Restaurant at Grounds For Sculpture in Hamilton, NJ. A graduate of L'Academie de Cuisine Culinary School, Crochet worked in the kitchens of Tom Colicchio's Crafted Hospitality before joining the Starr Restaurants team at Storico at the New-York Historical Society. Rat's is a French-focused restaurant famous for its unique setting within the 42-acre sculpture park. Rat's was conceptually designed to be reminiscent of Claude Monet's beloved Giverny by sculptor The Seward Johnson Atelier. It is named after the gregarious character “Ratty,” from Kenneth Grahame's famed children's story, The Wind in the Willows. The restaurant patio, noted for its sweeping views and al fresco dining, overlooks a lily pond framed by weeping willows, and the “Monet bridge”. I have dined there myself and had a great meal after a wonderful visit walking around Grounds For Sculpture. So we have great meals and chocolate covered, but what is 2018 going to bring us in food trends? Well we will have Darby Hughes the Brand Strategy Director & Trends Expert for Quench Agency (Pavone) to tell us his thoughts of what we'll see. What a show! In studio as well will be Chef Christina Martin of Cooking To Nourish and Nourish on the Go #Vegan mobile cart to give us Vegan Recipes News and why to Eat Drink Vegan. Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times Food recognized John Howard-Fusco for his news of the week and please remember that John's new book "A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc" from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appears on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with recent autobiography "The Joke Man: Bow to Stern" from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM. http://wildfireradio.com/small-bites/ HAPPY HOLIDAYS AND HAPPY NEW YEAR - SEE YOU ALL AGAIN STARTING JANUARY 7TH, 2018 at 635PM on WILDFIRE RADIO!!!! The post Small Bites – Episode 71 appeared first on Wildfire Radio.

Arcelia Gallardo’s impact on the chocolate community has no boundaries. Former chocolatier in Berkeley, then chocolate maker at Dandelion Chocolate in San Francisco. She now lives and runs Mission Chocolate in Sao Paulo, Brazil. Where she is president of Bean to Bar Brasil.

The story of Dandelion Chocolate with co-founder Todd Masonis: Todd Masonis is the co-founder and CEO of Dandelion Chocolate, a bean-to-bar chocolate factory located in San … The post Episode 1: Todd Masonis of Dandelion Chocolate appeared first on Highlight Real Media.

The specialty chocolate industry has grown exponentially but is still in the process of defining itself. We will explore this evolving industry and some of the leaders who are helping shape it. Guests include: Clay Gordon, author of Discover Chocolate, and creator and moderator of TheChocolateLife.com. Karen Bryant, executive director of the Fine Chocolate Industry Association. Greg D'Alesandre, chocolate sourcerer at Dandelion Chocolate in San Francisco, CA. Sunita de Tourreil, founder of The Chocolate Garage. Carla Martin, founder and executive director of the Fine Cacao and Chocolate Institute. Art Pollard, founder and head chocolate maker at Amano Artisan Chocolate in Orem, UT. Read a transcript of Simran's interviews with these six experts at theslowmelt.com. This show is brought to you by the following sponsors: Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate. FreshBooks. Get a free one-month trial at www.gofreshbooks.com/chocolate. If you like what you hear, please consider making a donation to support a second season at www.theslowmelt.com/donate/

The specialty chocolate industry has grown exponentially but is still in the process of defining itself. We will explore this evolving industry and some of the leaders who are helping shape it. Guests include: Clay Gordon, author of Discover Chocolate, and creator and moderator of TheChocolateLife.com. Karen Bryant, executive director of the Fine Chocolate Industry Association. Greg D'Alesandre, chocolate sourcerer at Dandelion Chocolate in San Francisco, CA. Sunita de Tourreil, founder of The Chocolate Garage. Carla Martin, founder and executive director of the Fine Cacao and Chocolate Institute. Art Pollard, founder and head chocolate maker at Amano Artisan Chocolate in Orem, UT. Launches April 21, 2017. Learn more at theslowmelt.com. This show is brought to you by the following sponsors: Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate. FreshBooks. Get a free one-month trial at www.gofreshbooks.com/chocolate.

Many of us have been eating chocolate since childhood, but few can recognize it in nature. In this episode, we start at the farm with the pod-shaped fruit and its bitter seeds. Those seeds start off bitter, but ultimately become sweet, gooey chocolate. In this show, we'll explore what gives chocolate its flavor and how one of the top craft chocolate makers in the U.S. transformed that love of flavor into a career. Guests include: Emily Stone, CEO of specialty cacao supplier Uncommon Cacao, on the factors that create and enhance flavors in chocolate. Todd Masonis, founder of San Francisco's Dandelion Chocolate, on selling his tech company for over $150 million and using the money to open a chocolate factory. Vicente Norero, farm manager and supplier at Camino Verde, based in Guayaquil, Ecuador, on what he wishes chocolate lovers understood about farming cacao. Learn more at theslowmelt.com. This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Many of us have been eating chocolate since childhood, but few can recognize it in nature. In this episode, we start at the farm with the pod-shaped fruit and its bitter seeds. Those seeds start off bitter, but ultimately become sweet, gooey chocolate. In this show, we'll explore what gives chocolate its flavor and how one of the top craft chocolate makers in the U.S. transformed that love of flavor into a career. Guests include: Emily Stone, CEO of specialty cacao supplier Uncommon Cacao, on the factors that create and enhance flavors in chocolate. Todd Masonis, founder of San Francisco's Dandelion Chocolate, on selling his tech company for over $150 million and using the money to open a chocolate factory. Vicente Norero, farm manager and supplier at Camino Verde, based in Guayaquil, Ecuador, on what he wishes chocolate lovers understood about farming cacao. Learn more at theslowmelt.com. This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

In this episode, I will be talking to my good friend Trevor Fast on why he likes chocolate so much and what happens when you follow your passion. About Dandelion Chocolates: Dandelion Chocolate is a bean-to-bar chocolate factory in the Mission District of San Francisco. We opened our workshop out of a lifetime love of chocolate. Our friends often said that given enough time, it seemed inevitable that one of us would open a chocolate factory. They watched as we experimented with growing small cacao plants in our apartments, pan roasted beans in the oven, and ate our way through the many of the chocolate shops of the world. In early 2010, we decided to share our craft chocolate with our friends and family and have expanded since. Currently, in our factory in the Mission district of San Francisco, we roast, crack, sort, winnow, grind, conch, and temper small batches of beans and then mold and package each bar by hand. By sourcing high quality beans and carefully crafting tiny batches, we try to bring out the individual flavors and nuances of each bean. We’re excited to bring artisan bean-to-bar chocolate back to the bay area. Like many, we miss Scharffen Berger now that they moved east to join Hershey’s. We lost our local source for cocoa nibs and some of our favorite bars of dark chocolate. We hope and aspire to take over where others have left off and bring quality, local chocolate back to the area. About Trevor Fast: This interview within Dandelion speaks for itself:  We’d like you to meet Trevor, one of our lead chocolate makers who has an endless supply of corny jokes and puns that we never hesitate to steal and use as our own.  Q: What is your superpower? A: The ability to tell jokes. Q: Tell me your best joke. A: How many tickles does it take to make an octopus laugh?  Q: How many? A: Ten tickles. Q: (pause) That’s your best joke? A: No. It’s one of my best jokes. Q: How many do you have? A: Infinite. Q: That’s a lot of jokes.  A: Have you ever seen an elephant hiding in a tree? Q: No. A: That’s because they’re so good at it. What We Talk About: Dandelion Chocolate   Chocolate Process Winnower Melanger Bean to Bar TonKatsu Learn by Doing Cal Poly Food Science Program Cal Poly Chocolate Program Dandelion in Japan Download Episode

Greg from Dandelion Chocolate nerds and geeks out about bean to bar chocolate

Bernoulli Finance provides financial strategy, planning, and operations services to ecologically-minded ventures including businesses in the sustainable food sector, such as Dandelion Chocolate, Magnolia Brewing, Nuchas, and others across the U.S. Oberoi’s other professional affiliations include finance instruction at the Food Craft Institute, a nonprofit imparting traditional food making and business skills to entrepreneurs, and … Continue reading Anjali Oberoi, Founder and Director of Bernoulli Finance →