Dandelion Chocolate

Brunch with Chef Durfee & Friends is our summer celebration of creativity, community, and cacao in every form. Transforming our Something Sweet event space into a dining hall and kitchen, we are hosting a series of three brunches this summer. Each brunch features a four-course menu where every dish showcases the many expressions of cacao—whether through tangy pulp, crunchy nibs, or rich chocolate. Our most recent brunch brought together an incredible lineup of guest chefs and their dishes: cocoa nib-infused yogurt mousse with granola and macerated cherries Heather Hardcastle | Flour Craft Bakery “three bean salad” Stephen Durfee | Dandelion Chocolate borscht Chris Dumesnil | Aydea chocolate babka with cacao pulp anglaise and roasted strawberries Spencer Horovitz | Hadeem Each course reflected the chef’s unique vision while celebrating cacao as both an ingredient and an inspiration. #CacaoInEverything #SummerBrunch #ChefCollab #DandelionChocolate #BrunchWithFriends

𝐑𝐢𝐜𝐡 𝐜𝐨𝐧𝐯𝐞𝐫𝐬𝐚𝐭𝐢𝐨𝐧, 𝐜𝐨𝐚𝐭𝐞𝐝 𝐢𝐧 𝐭𝐞𝐦𝐩𝐞𝐫𝐞𝐝 𝐜𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐚𝐧𝐝 𝐝𝐮𝐬𝐭𝐞𝐝 𝐰𝐢𝐭𝐡 𝐜𝐨𝐜𝐨𝐚 At last night's truffle-making workshop, we covered everything from: 🤖 The exponential pace of AI progress — performance, model size, training costs, publications ✨ AI tools we’re loving that supercharge our productivity (and where they still fall short) 💛 Habits and routines that bring us joy Grateful to Venrock for partnering with us on this event for the founders, engineers, and product leaders in our community at Dandelion Chocolate, a local SF gem 💎

This week I represented Dandelion Chocolate at #stripesessions with a pop-up retail store selling chocolate just in time for Mother’s Day! We were grateful to be invited by Stripe to this three day conference focused on the future of technology, particularly AI, and e-commerce business. We seemlessly processed all transactions with Shopify POS with Stripe’s tap to pay on iPhone. Delighted with how the store came together. More events like this to come next week!

It’s offsite season—and we’re loving every minute of it! This afternoon, we had the exciting opportunity to join the Airbnb team to share caramels, toffee brittle, and a whole lot of chocolate with about 500 guests. We set up a table with freshly melted chocolate spinning in a melanger and offered plenty of samples while guiding folks through a delicious, educational tasting experience. We’re so grateful for our ongoing partnership with Airbnb. Back in August, we launched an exclusive experience on their platform: our Director of Curriculum, Stephen Durfee, shares his passion of chocolate making and shows you how to make your very own chocolate bar. Check it out here: https://lnkd.in/geFcK5Ns Dandelion Chocolate

Coming up on the one year anniversary of creating the world's largest s'more! https://lnkd.in/gnzHv2Rs

We have a new origin coming to shelves soon: Kpalimé, Togo! Pablo, the origin lead, shares some of his insights on working with this new origin. https://lnkd.in/g2x9sbJZ