Things I Wish I Knew About How Chocolate Is Crafted

Why Chocolate Tastes the Way It Does

There are few greater pleasures for me than a box of chocolates. Once my childhood choice of ice cream flavor, now a bite-sized indulgence I like to pair with a glass of wine. Yet, if you are to read over the ingredients of most chocolates in the grocery store, you’ll find a list of ingredients like soy lecithin, artificial flavorings, and preservatives. And when we look at how chocolate is made, many brands fall in line with industrial practices; often with chocolates being made in one big cocoa grinder.

1. Sourcing is the soul of every bar

I used to think that great chocolate was all about flavor notes or cocoa percentage. What I wish I’d known earlier is how much the where and the how of the bean’s origin affects its taste. Dandelion travels to origins, works directly with farmers, and pays attention to fermentation and drying. Every small step before a bean ever reaches the roaster makes a difference you can taste.

2. More is not always better

I used to assume all chocolates needed a list of ingredients: cream, vanilla, stabilizers. But in reality you only need two: cocoa beans and organic cane sugar. Nothing else. Without extras getting in the way, chocolate will taste like what it is meant to be.

3. Craft takes time

The best things in life take time, and that rings true with chocolate. Industrial practices, while consistent, lack the oversight of handcraft, and are often at the expense of flavor. Small-batches slow down the process, so that each step is met with care. From roasting to tempering, the chocolate reflects in its flavor the attention to each batch.

4. The work behind the bar

Behind each single-origin bar is a process that’s deliberate and considered. Farmers, roasters, and the small-batch production all contribute to flavor and quality. It’s work we rarely see as consumers, but it’s essential to what makes each bar distinct and responsibly produced.

5. A reminder of what it takes

When walking down the grocery aisle, what we see is the final product, but never how it gets there. We enjoy the taste, but everything behind it melts away. Visiting Dandelion’s Mission District workshop reminded me of the time and care poured into something so small and sweet. Open to the public through tours, their factory lifts the veil to the process. That glimpse makes a bar of chocolate feel less like a packaged good and more like a craft you can truly appreciate.

My Favorites:

House Hot Chocolate, $34 USD

I grabbed this when I went to San Francisco and it has quickly become a household favorite. Even my husband has enjoyed winding down some nights with a cup of hot chocolate (and maybe even some marshmallows).

Single-Origin Truffle Collection, $65 USD

This is the gift I received that made me want to learn more about Dandelion Chocolate. An elegant way to let your loved ones with a sweet tooth know you’re thinking about them. Featuring 15 truffles, filled with ganache, these provide a spectrum of flavor that any chocolate lover would feast in.

The Classics Collection, $100 USD

For me, this is the gift I love for holidays, that people start to enjoy right away. A nice way to get a sense of their various truffles, bars, and even hot chocolate. What I’ve come to realize is that chocolate can be more than a sweet craving or a quick indulgence. Learning about Dandelion has helped me slow down and notice the effort behind each bar: the farmers, the care in sourcing, the patience in small-batch craft. It’s easy to forget all of that when you’re unwrapping a bar at the end of the day, but knowing the story makes the taste stay with me a little longer. For me, that’s become the real pleasure of chocolate.