Dandelion Chocolate is a bean-to-bar chocolate factory in San Francisco’s Mission District. We make chocolate from only two ingredients, cocoa beans and cane sugar, and travel to origins as often as we can to build good, trusting relationships with the producers who grow and ferment the beans we buy. We’re always on the search for good cocoa beans, and now we’re looking for a Chocolate Maker to help our production team scale up and craft our single origin chocolate.
You should love chocolate as much as we do, but you don’t have to know everything -- we’ll teach you everything we know. After adequate shadowing and hands-on training, you will join our production team in their daily routine—roasting, cracking, sorting and winnowing cocoa beans, then tempering and molding chocolate bars. This is a physical job, but it’s a labor of love. This is an exciting opportunity to be part of the team working at our new factory on 16th Street where we are scaling up our processes and production, while striving to make some of the world’s best chocolate.
You must be comfortable working with machinery and willing to go with the flow as processes change and develop and to work independently as well as with our team of chocolate makers. We prefer that candidates have worked in the food and beverage/culinary industry, as it helps with the pace and demands of this position. This full-time role starts at $18/hour with an increase after the ~3-month training period. Exceptions can be made for candidates with previous chocolate experience. We’re looking for someone who is eager to learn, has a positive outlook, and likes to get their hands dirty.
How to Apply
Dandelion is growing and we are invested in employees who take ownership over their role and are interested in contributing in a bigger way with us. If you are interested, we’d like to see your resume and a cover letter that includes a short description of your favorite food experience or influence. Keep in mind that we value passion, attitude, and hard work, so tell us what inspires you to want to join our production team.
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 small-batch, 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.