I¡¯m knocking about Taito Ward¡¯s Kuramae area one chilly February morning, visiting an artisan friend, when he mentions a brand new chocolate shop has opened nearby. My ears perk up. Any good? ¡°People are lining up,¡± he says. I dash off to check it out, because it sounds like news. Never mind that I¡¯m not a news reporter; that¡¯s my excuse, and I¡¯m sticking to it.
As it happens, Dandelion, a ¡°bean-to-bar¡± small-batch chocolate factory and cafe, is drool-worthy. The open-view layout allows customers to watch each step of the chocolate manufacturing process ¡ª roasting, winnowing, melanging (mixing), blocking and tempering, but if you want to take a bar home, you usually need to arrive before noon.
San Franciso-based Dandelion¡¯s Tokyo branch is cleverly positioned on a backstreet near Kuramae Elementary School, and for afternoon crowds it serves chocolate drinks, baked goods and even a ¡°Bite Flight¡± of three brownies, each concocted with chocolate from a different region.
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