Dandelion Chocolate’s Post

On February 21, 24 Aragon High School students along with the Culinary teacher Jenna Meyer; CTE and Career Coordinator Queenie Hua and Academic Advisor Angela Castillo attended a Culinary Pathway field trip to the Dandelion Chocolate Factory and Tartine Bakery Manufactory in San Francisco. The tours provided an invaluable opportunity for students to gain firsthand insight into the intricate process of chocolate manufacturing (at Dandelion) and bread making (at Tartine). Upon arrival at Dandelion, students were greeted with the rich aroma of cocoa and the sight of conveyor belts carrying raw materials. The tour started with an introduction to the origins of chocolate and students witnessed the meticulous craftsmanship involved in chocolate making, from the roasting of cacao beans to the blending of ingredients and the molding of chocolate bars. They gained a deeper understanding of the technical aspects of production, including quality control measures and machinery used in the process.  The best part of all was probably the chocolate and hot cocoa tasting! After Dandelion, students took a short walk to the famous Tartine Manufactory. With technical prowess and refined creativity leading to delicious results, Tartine has won a number of prestigious food awards. It won a James Beard Award for excellence in baking and pastry, and it’s regularly named to “best of” lists in the Bay Area and the U.S.  Witnessing the industrial-scale machinery in action, students observed the kneading, proofing, and baking processes that transform simple ingredients into loaves of bread.  One of the highlights of the tour was the bread tasting at the end of the tour where students had the opportunity to sample a variety of freshly baked bread straight from the factory ovens with butter, fresh cream, jam and hummus spread! Big thanks to Tartine General Manager Christopher Albrecht and Dandelion Chocolate Director of Curriculum Stephen Durfee for taking time out of their day to speak with our students!