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Chocolate Masters Hangout #1: Dandelion Chocolate

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Published on Jun 20, 2013

Bean to Bar - its a Challenge!

(originally broadcast live on June 20, 2013)

Join us as we explore the challenges and rewards of opening and operating a bean to bar business. Our Guest is Alice Nystrom, chocolate maker at Dandelion Chocolate - one of the new breed of US artisan chocolate makers started in a small factory in the Dogpatch area of San Francisco.

Host Sarah Müller Hartman of São Paulo, Brazil, is joined by three other EcoleChocolat Graduates:

Julio Fernandes who, with his partner George Soriano, owns Sibiu Chocolate, the only chocolate business in Costa Rica that features chocolate made from fine organic Costa Rican cacao. Their chocolates and bars are made with artisan craftsmanship from a small workshop set in the foothills of Braulio Carrillo National Park.

Gail Ambrosius, owner and chocolatier at Gail Ambrosius Chocolatier Madison believes in working with artisan chocolate makers. As her business grows she is drawn more and more to the source of the great chocolate she uses - to the cacao farms. She is passionate about transforming cacao grown on trees by farmers into truffles on a wintry evening in Wisconsin.

Richard Tango-Lowy, chocolatier and owner of Dancing Lion Chocolate believes in Chocolate As Art. He and his staff craft bonbons and confections using chocolate from small artisan chocolate makers and make each recipe only one time. For Rich, being a chocolatier is about constant creation and learning.

No Chocolate Masters conversation would be complete without tasting a great chocolate: Dandelion Chocolates' Papua New Guinea -- 70%. Alice says "The bean's natural jamminess combines with the smoky flavor from Papua New Guinea's technique of fire-drying to give it a bold, Southeastern-style barbecue tang. Its fruity notes give way to an earthy, leathery finish." so grab a bar for yourself and join along as we taste and discuss this great chocolate bar.

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