Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Good Food Awards winner: Dandelion Chocolate

Dandelion Chocolate
I saw Ruth Reichl the other day. I seriously don't think I need to explain who she is, but for anybody who doesn't know, she's a former Los Angeles Times food editor, former New York Times restaurant critic, former editor in chief of Gourmet magazine and now an author, editor, and editorial advisor to the online site Gilt Taste

Anyway, she'd just attended the Good Food Awards in San Francisco as a judge and speaker and brought a present to dinner: a plain-looking chocolate bar from Dandelion Chocolate in San Francisco. 

I opened up the wrapper the other night and broke off one of the little squares. This stuff is incredible -- intense and velvety, very dark and deep, with brilliant fruit overtones. One little square is like fireworks going off in your mouth. This one was labeled 70% Sambirano Madagascar. They won for their 70% Costa Rica;  after tasting this one, I wonder what that's like. 

Says the package: "We roast, crack, sort, winnow, grind, conch and temper small batches of beans. Then we mold and package each of our bars by hand."

All their single-origin bars are just cocoa beans and sugar. Nothing else. "No added cocoa butter, lecithin, or vanilla." So what you taste is just the chocolate itself. It's sold in 2-ounce bars for $8; a gift set of three bars is $20.

Whoops, I'll have to wait a while. When I went to their Internet store, a message announces: "We’re sold out of bars at the moment. We’re hoping to have more available in the next week or two, so please check back then."

And soon you'll be able to stop by Dandelion's chocolate factory and cafe in San Francisco, opening in the next few months. That definitely is going on my to-do list for San Francisco.

If you're interested in learning more about chocolate, check out the Dandelion Chocolate blog or follow the chocolate makers on Twitter. 

ALSO:

All Pinot, all the time!

David Lynch's Coffee Obsession

Drunken Udder alcohol-infused ice cream

-- S. Irene Virbila

Twitter.com/sirenevirbila

Photo: Dandelion Chocolate Sambirano Madagascar bar. Credit: S. Irene Virbila/Los Angeles Times

 
Comments () | Archives (0)

The comments to this entry are closed.


Connect

Recommended on Facebook


Advertisement

In Case You Missed It...

Video

Recent Posts
5 Questions for Thi Tran |  August 6, 2012, 8:00 am »
SEE-LA hires new executive director |  July 31, 2012, 9:34 am »
Food FYI: Actors reading Yelp reviews |  July 31, 2012, 9:16 am »
Test Kitchen video tip: Choosing a bread wash |  July 31, 2012, 6:04 am »

Categories


Archives
 


About the Bloggers
Daily Dish is written by Times staff writers.