From The Blog

Red Velvet Beet Cake Recipe

April 15, 2019 by Lisa Vega

from Lisa Vega, Dandelion Chocolate Executive Pastry Chef and co-author of Making Chocolate: From Bean to Bar to S’more

RECOMMENDED CHOCOLATE PROFILE: earthy, savory, funky

We developed this cake—our version of classic red velvet—to complement the earthy, funky, sometimes grassy flavor profile of our Liberian chocolate. Some of us think it tastes like caramel and cinnamon; others taste iron shavings and a freshly mowed lawn. This chocolate is a customer favorite, and it earned a Good Food Award in 2014, which seems to be how our most polarizing chocolates work. Either way, we like the way the vegetal sweetness of the roasted beets plays off the chocolate, and the striking contrast of vibrant red against the shining, jet-black ganache layers.

YIELD: one 8-inch 4-layer cake

INGREDIENTS:

Cake
672 grams / 1½ pounds medium red beets
5 large eggs at room temperature
2¾ cups / 570 grams / 20 ounces sugar
½ teaspoon / 2 grams kosher salt
2¼ cups / 226 grams / 8 ounces cake flour, sifted
5 tablespoons / 36 grams / 1¼ ounces ground chocolate, chef’s chocolate, or 70% chocolate finely ground in a spice grinder
butter for the pan

Chocolate Caramel Ganache
2¾ cups / 412 grams / 14 ounces ground chocolate, chef’s chocolate, or chopped 70% chocolate
¾ cup / 150 grams / 5½ ounces sugar
2 cups / 450 grams / 16 ounces heavy cream

DIRECTIONS:

Make the cake
Prepare the beets: Preheat the oven to 350°F (176.7°C). Wrap each beet in foil, and roast the beets for about 1 hour, until a knife pokes easily through the entire flesh. Allow the beets to cool in the foil, and then carefully peel each beet, discarding the skins. In a blender, puree the cooked beets on high speed with 3 tablespoons water until very smooth, a minute or two. Measure out 2 cups plus 2 tablespoons (480 grams / 17 ounces) of the puree, and set it aside. (Reserve the remaining puree for another use.)

Spray or butter two 8-inch round cake pans, line them with parchment, and grease again. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, sugar, and salt on high speed until the mixture becomes pale in color and falls back on itself in ribbons when the whisk is removed, 4 to 6 minutes. Fold in the beet puree until the batter is streaked with color but not completely incorporated. This will prevent the beaten eggs from deflating too much as you mix the batter.

Sift together the cake flour and finely ground chocolate, then fold them into the batter until just combined. Divide the mixture evenly between the prepared cake pans.

Bake the cakes for 25 to 30 minutes, until a cake tester inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack, and refrigerate or freeze them before slicing the cakes in half horizontally (using a serrated knife) to make 4 cake rounds.

Make the ganache:
Place the chocolate in a large bowl and set aside. Heat the sugar over medium-low heat in a dry heavy-duty saucepan. Watch it carefully—the sugar on the bottom will begin to melt. When you see the edges begin to brown, use a heatproof spatula to drag the sugar toward the center to prevent any burning, and continue to stir occasionally until the sugar is completely melted and has turned a medium amber color.

Remove the pan from the heat and immediately start pouring the cream into the caramel in a small, steady stream, while whisking constantly. The caramel will bubble violently and may even seize up slightly, and that’s okay. Continue to whisk, and put the pan back on high heat. As you bring the caramel liquid to a boil, any seized sugar chunks that may remain should dissolve. Once the liquid reaches a rolling boil, immediately pour it over the chocolate. Let the hot cream sit undisturbed on top of the chocolate for 30 seconds. Then use a whisk to stir slowly at first and then more vigorously as the chocolate and cream combine and the mixture thickens. The ganache should appear shiny and thick, but still be liquid enough to pour. Allow the ganache to fully cool and thicken before assembling the cake.

Using a large offset spatula, spread a thin layer of ganache evenly on top of each cake layer, and layer one on top of another to create a 4-layer cake. Before cutting it, allow the cake to set in the refrigerator, uncovered, for about an hour. The cake will keep in an airtight container at room temperature for several days, or in the refrigerator for up to 1 week.

Chocolate Almond Figs with Chocolate Labne Crémeux & Port Wine Sauce Recipe

April 15, 2019 by Karen Solomon

Chocolate Almond Figs with Chocolate Labne Crémeux & Port Wine Sauce

from Chef Rose Johnson of Private Chefs of the SF Bay

Chef Andrea Lawson Gray is a longtime friend of ours in the SF Bay Area food world; she even participated in our very first 12 Nights of Chocolate. She’s also the founder of Private Chefs of the SF Bay, and she brings us this recipe via one of the chefs in the co-op, Rose Johnson. This chef collective does private catering and dinner parties, and they’ve been kind enough to make ours their chocolate of choice for all of their cooking and baking. Karen S. tried this recipe with our Kokoa Kamili, Tanzania Chef’s Chocolate and thought that the tropical notes went really well with the tangy wine and labneh.

YIELD: two to four servings

INGREDIENTS:

Figs:
10-12 dried figs
2 oz. ground chocolate, chef’s chocolate, or 70% chocolate, finely chopped
10-12 whole almonds, toasted

Crémeux:
½ cup labne or thick Greek yogurt
2 oz. ground chocolate, chef’s chocolate, or 70% chocolate, finely chopped

Port Wine Sauce:
½ cup Port wine
2 Tbs. heavy cream

METHOD:

Preheat the oven to 350 degrees Fahrenheit.

Cut or snip the stems from the dried figs. Use a small paring knife or spoon handle to gently open the figs at the stem end and create a small pocket. Stuff the fig with the chocolate, and top it with a toasted almond.

Place the figs upright and snugly together in a heatproof ramekin, or make one from aluminum foil. Roast the figs until they soften and the chocolate melts, approximately 10-12 minutes.

To make the crémeux, melt the chocolate in a bain marie or in the microwave (stirring at 20-second intervals) until melted. Fold the melted chocolate into the labne. Refrigerate until ready to serve.

Now it’s time to make the sauce. In a small saucepan, combine the Port with the cream and reduce it over medium heat until it’s as thick and syrupy as honey. Pay attention, as it will thicken up fast!

To assemble the dish, spoon some of the sauce onto a plate, then top with the figs. Place a dollop of the crémeux beside each fig, and serve. Be careful; the chocolate inside the fig may be very hot.

Chocolate Mochi Muffins Recipe

April 10, 2019 by Karen Solomon

I used to live and work in Kamiyama-cho on the island of Shikoku in Japan. I watched rice grow from every window of my tiny apartment. I taught English in four elementary schools and two middle schools, and in addition to leading an adult English conversation group with the inspiring farmers of my rural community, I also sang in the town choir. I learned a lot in Japan, including a love of taiko drumming, a deepened sense of obsession for Hello Kitty, and an appreciation for food that feels uniquely Japanese. It was at this point in my life that I fell in love with mochi in all forms. I still dream about a particular mochi stuffed with fresh strawberries and whipped cream that I once at in an Osaka train station.

Lately, and here in the SF Bay Area, that mochi love continues. Hawaiian ono mochi rich with butter? Bring it. But the colorful, flavorful hybrid mochi muffins of Third Culture Bakery in Berkeley inspired me to incorporate our chef’s chocolate (also known as ground chocolate) and single-origin cocoa nibs into this decadent treat.

The texture is quite different than a regular muffin; dense, chewy, and rich. The flavor is chocolatey, nutty, and not too sweet, making them perfect for breakfast. Since it’s rice flour, these are also gluten-free.

This recipe was adapted from Snixxy Kitchen.

Chocolate Mochi Muffins

Makes: 2 dozen muffins, Time: Under 2 hours

INGREDIENTS

1/4 cup extra virgin coconut oil, melted, plus more for greasing the pans
1/4 cup unsalted butter, melted and cooled
4 cups mochiko sweet rice flour
2 ½ cups dark brown sugar
4 teaspoons baking powder
2 teaspoons kosher salt
4 large eggs, room temperature
3 cups whole milk
1 tablespoon vanilla extract
2 cups Kokoa Kamili, Tanzania chef’s chocolate or ground chocolate
½ cup Kokoa Kamili, Tanzania cocoa nibs (optional)

INSTRUCTIONS

Preheat the oven to 350°F and center the oven rack.
Grease the sides and the top of two 12-cup muffin tins with the coconut oil.
In a medium mixing bowl, whisk together the sweet rice flour, dark brown sugar, baking powder, and salt.
In a stand mixer or in a large mixing bowl, beat the eggs, then thoroughly blend in the coconut oil and the butter. Stream in the milk and the vanilla.
Add a tablespoon or so of the dry ingredients to the wet ingredients and mix with a hand mixer until completely combined. In four batches, thoroughly combine the dry ingredients into the wet, making sure the ingredients are thoroughly combined.
Stir the ground chocolate into the batter.
Divide the batter among the prepared muffin cups, filling each cup almost all the way to the top.
Sprinkle the tops of the muffins with the cocoa nibs, if using.
Bake both tins together 40-50 minutes until the top is lightly brown and the muffin springs back when poked with a finger. Insert a toothpick into the thickest part of a muffin and make sure it comes out clean of raw batter.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy immediately. Store the muffins in an airtight container, or wrap them well and freeze for at least three months.

Elman Introduces the 2017 Harvest Cahabón, Guatemala 70% Chocolate Bar

March 21, 2019 by Elman Cabrera

Elman is a Senior Chocolate Maker at our Valencia Street factory and the profile developer of our Cahabón, Guatemala 70% 2017 Harvest chocolate bar. His story is a Dandelion Chocolate first: he was born in Guatemala City, and his father is from the north region, so this bar has such a strong family connection for him. Elman takes pride in all of his work, but he feels a particular responsibility in this 2019 release. We’ve asked him to share his experience with and connection to the cocoa beans from Cahabón.

(La traducción al español está abajo.)

Back in the day when I joined Dandelion Chocolate, I was so happy that the company was working with beans from my country of Guatemala. It was an amazing surprise and I felt really proud that my country was represented in such a delicious way. I’ve always wanted to work with the Cahabón, Guatemala beans but I knew it was a long shot. I was sad when I heard the Cahabón bar was no longer being made by the Valencia team, but also happy because I got to work with beans that have some cultural relationship with Guatemala.

The 2017 Harvest Cahabòn, Guatemala 70% chocolate bar

I was given the opportunity to work with the Guatemalan beans for a limited time. This profile is going to be produced just one time and only tempered for two weeks before it is gone forever. I want to give this origin the farewell it surely deserves for what it represents to me.

While working with these beans, I was surprised to find a different set of flavors from our previous 2014 Harvest Cahabón, Guatemala bar, which tasted like rich chocolate, walnuts, and liquid caramel. This new bar iteration of these fantastic beans is packed with lots of fruity notes while keeping its rich chocolatey notes. That was a nice surprise and something I knew I wanted to explore. I wanted to give the Cahabón bar more balanced tasting notes and get rid of the earthiness that the previous bar had. I still wanted to take the people trying the bar on a roller coaster of taste, but I wanted that experience to stay in the same line of flavors. That’s why this new bar starts with fruity notes that transform into rich chocolate and finishes with tart, fruity notes.

Is this bar a personal achievement? The answer is YES! I love my country and I’m proud of what farmers are able to produce and the dedication that they put into their crops. This time it’s not just about my country, but also the reiteration of my love and passion of what I do for a living. I love working with chocolate and having opportunities like this profile. It helps me to showcase how much I have learned over the years. I’m beyond blessed to have had the chance to learn from people with so much talent and knowledge. My hope is to be able to pay it back and share that knowledge and passion with my team members.

Elman es un fabricante de chocolates en nuestra fábrica de Valencia Street y el desarrollador del perfil de nuestra barra de chocolate de 70% de Cahabón, Guatemala de la cosecha 2017. Su historia es única en la historia de Dandelion Chocolate: Elman nació en la ciudad de Guatemala, y parte de la la familia de su padre viene de la región norte del país, por lo que esta barra tiene una conexión familiar muy fuerte para él. Elman se enorgullece de todo su trabajo, pero siente una responsabilidad particular en esta versión del 2018. Le hemos pedido que comparta su experiencia y conexión con los granos de cacao de Cahabón.

El día en que me uní a Dandelion Chocolate, estaba muy feliz de que la compañía trabajara con semillas de cacao de mi país: Guatemala. Fue una sorpresa increíble y me sentí realmente orgulloso de que mi país estuviera representado de una manera tan deliciosa. Siempre quise trabajar con las semillas de Cahabón, Guatemala, pero sabía que era una posibilidad algo remota. Me sentí triste cuando escuché que la producción de la barra de chocolate de Cahabón iba a concluir, pero también feliz porque pude trabajar con semillas que tienen alguna relación cultural con Guatemala.

Recientemente, me dieron la oportunidad de trabajar con la semilla de cacao Guatemalteca por un tiempo limitado. Este perfil se producirá solo una vez y solo se templará durante dos semanas antes de que desaparezca para siempre. Es mi deseo darle a este origen la despedida que seguramente merece por lo que representa para mí.

Mientras trabajaba con esta semilla, me sorprendió encontrar un conjunto diferente de sabores a la de nuestra barra de la cosecha 2014, la cual tenía un sabor profundo a chocolate, nueces y caramelo líquido. Esta nueva versión de esta fantástica semilla está repleta de notas frutales y mantiene sus notas profundas a chocolate. Esa fue una agradable sorpresa y algo que sabía que quería explorar. Quería darle a la barra de Cahabón notas de sabor más equilibradas y deshacerme de la terrenalidad que tenía la barra anterior. Quería llevar a la gente que probará esta barra de chocolate en una montaña rusa de sabor, pero quiero que esa experiencia se mantenga en una misma línea de sabores. Es por eso que esta nueva barra comienza con notas frutales que se transforman en un chocolate profundo y terminan con notas agrias y afrutadas.

¿Es esta barra un logro personal? ¡La respuesta es sí! Amo a mi país y estoy orgulloso de lo que los agricultores pueden producir y de la dedicación que ponen en sus cultivos. Esta vez no se trata solo de mi país, sino también de la reiteración de mi amor y pasión por lo que hago para ganarme la vida. Me encanta trabajar con chocolate y de tener oportunidades como desarrollar este perfil. Lo cual me ayuda a mostrar cuánto he aprendido a través de los años. Estoy más que feliz de haber tenido la oportunidad de aprender de personas con tanto talento y conocimiento a través de los años. Mi esperanza es poder devolver la oportunidad y poder compartir ese conocimiento y pasión con los miembros de mi equipo actual.

Closer Every Day: Construction Update and a Peek Inside Our 16th Street Factory

March 11, 2019 by Annie Kamin

Annie, our Chief of Staff, has been working on a Herculean task for, quite literally, years. She is in charge of the buildout of our just-out-of-reach 16th Street Factory in San Francisco. From plumbing snafus to signature cards, electrical work to signage, she’s left her mark on nearly every bolt, hinge, and joist of the space (opening in about a month). This story is her recall of the trials by fire of one of the largest projects of her life, and a preview of what’s inside.

Much like an expertly crafted bar of single-origin chocolate, building a chocolate factory takes equal parts skill, patience, determination, finesse, creativity, and, in all honesty, perhaps a whisper of insanity.

It’s fun, but it definitely has not been easy.

We’ve been working on building our 16th Street Factory for over four years, and at long last we are in the final stages of construction. I’ve been working on this project for just about two years now, and it has been hard to imagine this space as anything other than a construction site filled with the familiar and comforting sounds of hammering, welding, and drilling.

Chocolate machines inside the 16th Street Factory

Say hello to the TECHNOCHOC

For the past few months, we’ve been moving past more of the work that yields invisible progress (conduit runs to junction boxes, refrigerant lines, anything plumbing related) and we’ve started working on the finishes throughout the factory. With each light illuminated and each counter installed, the space is brought to life just a bit more.

It’s slightly bewildering, but even more thrilling, to think of the day in the not-so-distant future when I’ll be able to enter a room using a door with a handle instead of walking through the giant void where a window is supposed to be. The chaotic hammering, sawing, and drilling will soon be replaced by the quiet hum of the roaster, the gentle whoosh of the winnower, and the hypnotic white noise of our stone melangers hard at work.

I never thought that a question as simple as, “When will you be open?” could be so difficult to answer. We are so close to completion, but still have the lingering uncertainty of our final inspections ahead of us. Are there enough exit signs? Are the soap dispensers in all of the right places? Will they tell us we need ANOTHER PERMIT? If we manage to pass all of these inspections with flying colors, with colors, or even with a simple checkmark, we’ll be ready to open around the end of April. If we don’t, well, we’ll fix what needs to be fixed and try again the next week. Regardless, we are in the final stages of construction, and the building will without a doubt be open to the public soon…very soon.

Banquettes in the Dandelion Chocolate 16th Street Factory

Banquettes in progress

When you work on a project all day, every day for years, it can be easy to lose sight of the scale and the beauty of exactly what it is you’re doing. We’re building something that has some elements that San Francisco hasn’t seen in decades, and others that the city has yet to experience.

Yes, but…what’s inside??

The 16th Street Factory will have a café that is reminiscent of our Valencia St. location, but it will be slightly smaller and geared more toward folks who want to stop in, grab a Mission Mocha and a cookie (yes, for breakfast), and get to work.

Melangers making chocolate in the 16th Street Factory

The melangers are spinning on our first batches of chocolate made in the space

There is also the option of following a not-so-secret path that starts at the café and leads you down a small set of stairs, past our circa 1920’s freight elevator, and onto our catwalk that provides an intimate look at the roasting, winnowing, and melanging processes. At the end of the catwalk is our bleacher seating, where anyone who wishes to visit the factory can sit, relax, and watch our chocolate makers hard at work.

Chocolate salon inside the 16th Street Factory

The chocolate salon is underway

Sound exciting? That’s only a third of the factory! Directly adjacent to our café is a gleaming, gorgeous room that is home to our chocolate salon, an elevated pastry and chocolate dining experience that will offer a decadent breakfast menu, our chocolatey take on afternoon tea, and eventually, plated desserts in the evening. We’ve applied for a beer and wine license for the space, but, shockingly, we’ve hit a few snags and we are still working on securing it.

Our Chocolate Experiences team will be offering classes, both new and classic, and more opportunities for private events and event rental in the space. We also have a small amount of workspace where our teams can plan and coordinate to help the business run.

We are so proud of what we’ve built and we cannot wait to share it with you all. Stay tuned for exciting updates on our progress, an opening date, and more via our newsletter and Instagram. I’m looking forward to hosting you in our newest factory very, very soon.

Office space inside the Dandelion Chocolate 16th Street Factory

Upstairs office space in the works