Join the Wharton Club of Northern California,
Bright River Chocolate and Dandelion Chocolate in San Francisco on Thursday, January 23rd in San Francisco for a special members-only tour of a chocolatier factory, chocolate tasting, and more!
This is a unique opportunity to get up close and personal with San Francisco's newest chocolatier factory and cafe.
Dandelion Chocolate is a bean-to-bar chocolate producer that just opened doors in the heart of the Mission. We'll take an intimate tour of their new space; taste the chocolates they are currently producing; and have a 2-hour “Chocolate 101” where we will sit down with the chocolate makers at Dandelion to learn more about the process of making chocolate and their path to success.
Topics to be discussed will include:
- How they got their start.
- The challenges of finding production space and lessons learned.
- The journey from a small factory to a full blown retail store, open factory, and cafe.
- The different types of chocolate, their ingredients, and the actual chocolate making process!
Register Online [Sold Out!]
Date: Thursday, January 23, 2014
(previously scheduled for Tuesday, January 7th)
Time: 6:00pm - 8:00pm
Location: Dandelion Chocolate,
740 Valencia Street (between 18th and 19th Streets), San Francisco, CA 94110
Cost: $50 per person. (
Space is Limited to 20 participants).
Wharton members and members of affiliate clubs only for this event; members may also purchase an additional ticket for a guest. Ticket price includes factory tour, chocolate tasting, and “Chocolate 101.” Registrations after 6:00pm on Monday, January 20th are an extra $10 per ticket. Cancellations after 6:00pm on Monday, January 20th are at the discretion of the WCNC.
Registration closes on January 22nd at 4:00pm.
Hosted by:
Jeff Goodman, WG96. Founder,
Bright River Chocolate
Jeff Goodman’s first memory of chocolate
is eating an all-American milk chocolate bar when he was 6. He then began
nibbling 2 piece packages of chocolate peanut butter cups, trying to make
them last as long as possible. Since then, he has savored and indulged in
close to a thousand different chocolates from hundreds of makers from around
the world. He never ceases to be in awe of the expansive – and ever
expanding – landscape of chocolate makers and their chocolates.
Jeff created
Bright River Chocolate to share his own chocolate experiences and to
help chocolate lovers everywhere explore the world of chocolate, make
exciting discoveries, and find unique chocolates that are special for them.
Prior to Bright River Chocolate, in a decidedly non-chocolate focused
period of his life, Jeff was the co-founder of companies such as Esurance
and has degrees from Wharton and MIT.
About Dandelion Chocolate
Dandelion Chocolate is a bean-to-bar chocolate factory in the Mission District of San Francisco.
“We opened our workshop out of a lifetime love of chocolate. Our friends often said that given enough time, it seemed inevitable that one of us would open a chocolate factory. They watched as we experimented with growing small cacao plants in our apartments, pan roasted beans in the oven, and ate our way through many of the chocolate shops of the world.
In early 2010, we decided to share our craft chocolate with our friends and family and have expanded since. Currently, in our factory in the Mission district of San Francisco, we roast, crack, sort, winnow, grind, conch, and temper small batches of beans and then mold and package each bar by hand. By sourcing high quality beans and carefully crafting tiny batches, we try to bring out the individual flavors and nuances of each bean.
We’re excited to bring artisan bean-to-bar chocolate back to the bay area. Like many, we miss Scharffen Berger now that they moved east to join Hershey’s. We lost our local source for cocoa nibs and some of our favorite bars of dark chocolate. We hope and aspire to take over where others have left off and bring quality, local chocolate back to the area."
