Sun February 24, 2019
A Journey in Chocolate: Talk, Tasting, History, Botany with Dandelion Chocolate of SF
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Join us for a journey through chocolate. Learn about the history, botany, and process of chocolate making from Dean of Beans at Dandelion Chocolate in San Francisco, Cynthia Jonasson. You'll get the opportunity to taste differing harvests and origins of chocolate and understand some of the complexities that surround flavor. Learn about where chocolate grows and how we get from bean to bar!
Cynthia Jonasson currently heads Dandelion Chocolate’s Education Program. She has spent her life exploring her passion for chocolate. As a child, she spent her allowance buying chocolate bars while visiting grandparents in Canada. In early 2012 she joined Dandelion Chocolate as a chocolate maker and seller at local farmers markets. She developed Dandelion Chocolate's first 100% bar and prefers higher percentage chocolate. Cynthia misses making chocolate everyday in the factory, but she continues to make small batches in her home kitchen and loves sharing her knowledge of chocolate with others.
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Cynthia Jonasson currently heads Dandelion Chocolate’s Education Program. She has spent her life exploring her passion for chocolate. As a child, she spent her allowance buying chocolate bars while visiting grandparents in Canada. In early 2012 she joined Dandelion Chocolate as a chocolate maker and seller at local farmers markets. She developed Dandelion Chocolate's first 100% bar and prefers higher percentage chocolate. Cynthia misses making chocolate everyday in the factory, but she continues to make small batches in her home kitchen and loves sharing her knowledge of chocolate with others.
Join us for a journey through chocolate. Learn about the history, botany, and process of chocolate making from Dean of Beans at Dandelion Chocolate in San Francisco, Cynthia Jonasson. You'll get the opportunity to taste differing harvests and origins of chocolate and understand some of the complexities that surround flavor. Learn about where chocolate grows and how we get from bean to bar!
Cynthia Jonasson currently heads Dandelion Chocolate’s Education Program. She has spent her life exploring her passion for chocolate. As a child, she spent her allowance buying chocolate bars while visiting grandparents in Canada. In early 2012 she joined Dandelion Chocolate as a chocolate maker and seller at local farmers markets. She developed Dandelion Chocolate's first 100% bar and prefers higher percentage chocolate. Cynthia misses making chocolate everyday in the factory, but she continues to make small batches in her home kitchen and loves sharing her knowledge of chocolate with others.
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Cynthia Jonasson currently heads Dandelion Chocolate’s Education Program. She has spent her life exploring her passion for chocolate. As a child, she spent her allowance buying chocolate bars while visiting grandparents in Canada. In early 2012 she joined Dandelion Chocolate as a chocolate maker and seller at local farmers markets. She developed Dandelion Chocolate's first 100% bar and prefers higher percentage chocolate. Cynthia misses making chocolate everyday in the factory, but she continues to make small batches in her home kitchen and loves sharing her knowledge of chocolate with others.
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UC Botanical Garden
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200 Centennial Drive, Berkeley, CA 94720
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