For more than a decade, Dandelion Chocolate has been crafting exquisite, small-batch chocolate in San Francisco. After several of years of production in a small storefront space on Valencia Street, the chocolatier recently opened its 28,105-square-foot factory a short walk away, enabling the company to vastly increase its production capabilities. Inside, veritable magicians take raw cacao, combine it with sugar and turn it into some of the world’s best chocolate. Join us for a tour of the company’s new facility and get a behind-the-scenes look at the bean-to-bar process — and, of course, taste the magic that is produced.