Dandelion Chocolate

Sweet 'n' local: chocolate-making with Dandelion at the SF Botanical Garden

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"My name is Kaylen, and I'm a chocoholic," I announced at the Mesoamerican cloud forest at the San Francisco Botanical Garden Society (SFBGS), where users like me met for a recent course taught by Dandelion Chocolate. But what else is there to know about chocolate, apart from learning how to quit?

A whole botanical and cultural history, as it turns out, including tribal trading spats, terroir to make a oenophile envious, and ancient medicinal remedies — so don't stop drinking just yet. (Sound enticing? Sign up for SFBGS's upcoming class with Dandelion Chocolate and Four Barrel Coffee on Nov. 9; more Dandelion events here.) Here's the report.

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Delicious beginnings: Chocolate 101 at Dandelion

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Photos by Bowerbird Photography

"Hi. My name is ______, and I'm a chocoholic."

The rest of us took turns, going around the room, introducing ourselves and proclaiming our unabashed love for chocolate. We were all gathered at Dandelion Chocolate the bean-to-bar chocolate company on Valencia Street, for Chocolate 101, an introductory class which included comparison tastings, a tour through their manufacturing area, and a slideshow presentation on farming.

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