"My name is Kaylen, and I'm a chocoholic," I announced at the Mesoamerican cloud forest at the San Francisco Botanical Garden Society (SFBGS), where users like me met for a recent course taught by Dandelion Chocolate. But what else is there to know about chocolate, apart from learning how to quit?
A whole botanical and cultural history, as it turns out, including tribal trading spats, terroir to make a oenophile envious, and ancient medicinal remedies — so don't stop drinking just yet. (Sound enticing? Sign up for SFBGS's upcoming class with Dandelion Chocolate and Four Barrel Coffee on Nov. 9; more Dandelion events here.) Here's the report.
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