3/26/2013 02:00:00 PM

Best Thing We Drank This Weekend: Frozen Hot Chocolate at Dandelion Chocolate

Things keep getter better at Dandelion Chocolate, artisan bean-to-bar micro-chocolate factory and café in the Mission where visitors can watch the chocolatiers in the exhibition kitchen do their thing. Pastry chef-in-residence Phil Ogiela has also been hard at work, dreaming up new chocolate confections for the cafe. Co-founder Todd Masonis tells us, “Phil just wakes up each morning and comes up with new desserts based on what he's inspired by." This week that means pistachio roulade with chocolate mint ganache and a limited run of flourless chocolate genoa cakes for Passover.

But what caught our eye at the cafe was a new line of cold chocolate drinks, including this Frozen Hot Chocolate. If you've ever spent any time on the East Coast, the drink is reminiscent of the Midtown Manhattan restaurant Serendipity’s trademark Frrrozen Hot Chocolate, only this is served in a more manageable size and made with Dandelion’s own responsibly-sourced drinking chocolate, which is then blended with ice and topped with whipped cream and cocoa nibs. In addition to the Frozen Hot Chocolate, Dandelion's café offers a slate of hot and iced chocolate drinks, including a cacao fruit smoothie, a spicy Mission Mocha, four different kind of Four Barrel Mochas and Ogiela’s Ice Chocolate, an original invention that’s infused with lemon and vanilla and topped with lemon “air.”


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