Dandelion Chocolate is repeating its successful 12 Nights of Chocolate, a benefit for the San Francisco-Marin Food Bank. I went to Night 3, which featured Alice Medrich and recipes from her new cookbook, Flavor Flours, which focuses on matching the flavors of the non-wheat, gluten-free flours with complimentary ingredients, instead of trying to force them into substituting for wheat in existing recipes.
As soon as I arrived, I grabbed a seat with a good view, then purchased a cookbook and requested a cup of Dandelion's House Hot Chocolate, which I garnished with several of their house-made marshmallows. I'd make it the way Calvin does, but they (wisely) don't let me pour my own.
Two views of my cup of hot chocolate
We started with a trio of treats: Nibby Buckwheat Sablé, Chocolate Coconut Tartlet and a Peanut Crunch Brownie.
Our second course was Camino Verde Soufflé with Cocoa Bean Cream. The Cream was infused with Dandelion's chocolate nibs, which were then strained out.
Last, but definitely not least, the Chocolate Tweed Torte, accompanied by Alice's House Truffle, and a slice of Dark and Spicy Pumpkin Loaf.
Adding to the bounty of the evening, we were given a bag of House Truffles to take home.
Check out the rest of the line-up, and let us know in the comments if you attend any of them!
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