Cultivating a New Approach to Chocolate

Antoinette Bruno
June 2013



Unlike most chocolate shops—which use industrial-processed chocolate as a base for their products—Todd Masonis and Cameron Ring start with the simple, unadulterated cocoa bean. The duo travels the globe in order to source the best beans possible, including farms in Madagascar and Venezuela, and work out of a lofty San Francisco factory. In this video, Todd gives us a tour of Dandelion Chocolate and shows us their bean-to-bar process that includes sourcing, roasting, and processing. By sourcing high-quality ingredients and crafting in small batches, he heightens the individual flavors and nuances that make his style so successful.

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