What do CODE and CHOCOLATE have in common?
Find out on March 20th as Food Science and Tech at Cal will be hosting a «Tech Talk» with Greg D'Alessandre, co-owner of Dandelion Chocolate.
Previously a Google engineer, Greg will share about how he transitioned from a world of electrial engineering and product management to leading one of the best chocolatiers in the world. Additionally, he will be discussing Dandelion Chocolate's current projects from a technical perspective.
FREE SAMPLES of Dandelion chocolate will be provided!
REGISTER HERE: tinyurl.com/dandeliontechtalk
— About the speaker:
Greg has been working with chocolate for over 15 years, and making chocolate for the last few. He started making liquid nitrogen truffles in college with «borrowed» equipment from his physics lab. Greg has been with Dandelion Chocolate for 4 years as partial owner and Chocolate Sourcerer –traveling the world to find great cacao to make great chocolate. He feels strongly about the direct sourcing of cacao and building strong relationships with the network of cacao producers and chocolate makers around the world.
About Dandelion Chocolate:
Dandelion Chocolate is a bean-to-bar chocolate factory in the Mission District of San Francisco. They roast, crack, sort, winnow, grind, conch, and temper small batches of beans and then mold and package each bar by hand. For more information, please visit dandelionchocolate.com.
About FST at Cal:
Food Science and Tech at Cal aims to bring together students at UC Berkeley who share a passion for food science and related technologies. We are the first and only food science organization on campus, and work closely with the College of Chemistry, College of Engineering, the College of Natural Resources, and the Berkeley Food Institute to educate about food-related issues. During the year we host networking opportunities within the food industry, put on «tech talks» with food scientists, go on factory tours to provide a real-world look into the food industry, hold educational workshops to teach about food science concepts, and work together to develop innovative food ideas for competition. For more information, please visit fst.berkeley.edu.