I am thrilled to have my third collaborator for Granos de vida.
I spent the afternoon with Todd Masonis, the Co-founder of Dandelion chocolate in San Francisco, Ca.
Dandelion Chocolate makes Small Batch bean-to-bar chocolate and similar to many start-up’s in the Bay Area, they too started working in a garage.
Now well established in a much more accommodating location, The Dandelion Chocolate shop was bustling with action the day I visited. We were able to find a quite corner in their bean sorting room to conduct the interview. Even though the lighting was terrible, it was the only place where the ambient noise was at a suitable enough level for an interview.
Todd sat on a stack of fermented and dried beans as we discussed, chocolate labeling trends, how they source their beans, the science of chocolate. etc...Todd is one of those people who has truly mastered his craft, and I am so grateful that he is willing to share his master knowledge with me for this film.
Todd took me on a quick tour of their facilities, where I was able see the chocolate production process literally from bean to bar, along with numerous “home- made” machines they had to alter and amend for the chocolate making process.
Dandelion runs a cafe amongst their production facilities, and offer opportunities for the community to get involved and learn.
Their bars are in very high demand... and now I know why.