Chocolate 101 with Dandelion Chocolate

Chocolate 101 with Dandelion Chocolate (212-112)

Saturday October 12, 11am-2pm

NEW Discounted Price!

Learn how to make rich and foamy chocolate the way the ancient peoples of Meso- America did. Dandelion Chocolate’s talented chocolate will help you learn how to grind cacoa beans on a traditional Meso-American metate, and combine ingredients to make the perfect chocolate concoction. You will have a chance to purchase some of Dandelions superb artisan chocolate. The class will conclude with a tour of the Meso American Cloud forest focusing on how indigenous peoples used this resource, and why cloud forests are so essential in their natural environments.

More About Dandelion Chocolate:

Dandelion Chocolate is a bean-to-bar chocolate 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.

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Image Credit: Molly DeCoudreaux

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Photo by Molly DeCoudreaux

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Image by Molly DeCoudreaux

Instructor	Joseph Barbaccia
Fees	MEMBERSHIP INFO members $30.00; nonmembers $40.00
Notes	Saturday October 12, 11am-2pm
Directions & Parking	More Info
Registration


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