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Elena Pujol 🍫

@elenaapujol

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PastryChef & ChocolateMaker
A chocolate journey
in @dandelionchocolate 🇺🇸 SF
DM x collabs!!📥
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Vuelvo a casa por Navidad ✈️ Y en vez de souvenirs… llevo turrón 🍫 Trabajo en una fábrica de chocolate en Noruega y decidí hacer una pequeña producción de turrones aquí: algunos para compartir, otros para traerme a casa. Porque el turrón ya no es solo almendra. También puede ser chocolate, rellenos, capas y texturas. Un bombón gigante, versión Navidad. Ahora mismo estoy en el aeropuerto con la maleta llena de chocolate… la gran pregunta es: ¿llegarán vivos a Barcelona? 😅 Sígueme para descubrir si esta maleta sobrevive. by @elenaapujol
@peldanyos probando mi bombon. Todo un placer, me encanta que acerques la alta pastelería y chocolatería a tanta gente🥳 Sergio va que ahora te espero en una de mis catas de chocolates🍫🤤 by @elenaapujol
Vuelo con 15 kg de Chocolate Dubái soooo The show must go on! 🤟🏽🇳🇴✈️ Paso la noche en el aeropuerto de Oslo asi que me he editado este vídeo donde ves todo el backstage de estos chocolates virales: pistacho tostado, kataifi crujiente y nuestro imprescindible brown cheese noruego convertido en tableta. ¿Llegarán vivos? Ni idea, me apoyo de fuerzas divinas. 🤞 Lo que sí sé es que, si todo va bien, los tendrás del 7 al 10 de agosto en el Market de Novales (Comillas, Cantabria). Golosos del mundo: reservad fecha, traed curiosidad y preparaos para probar algo único. Nos vemos allí. Gracias, vida, por estas aventuras impensables. 💚 #chocolate #chocolatelovers #dubaichocolate #luxurychocolate #pistacholovers #browncheese by @elenaapujol
🌰 GUARDA AQUESTA RECEPTA per fer panellets amb els amics! 🤎 RECEPTA DE PANELLETS (40-45 unitats) * 550 g d’ametlla molta * 400 g de sucre * 200 g d’aigua * 6 rovells d’ou grans * Ratlladura d’1 llimona * 1 pessic de sal ELABORACIÓ 👩🏻‍🍳 1. Escalfem l’aigua amb el sucre fins que es dissolgui i hi incorporem l’ametlla molta, remenant fins a obtenir una massa homogènia. 2. Deixem temperar la massa i hi afegim els rovells, la ratlladura de llimona i la sal. Barregem bé i deixem reposar a la nevera. 3. Dividim la massa i fem els panellets dels sabors que més ens agradin! Pinyons, coco, xocolata, ametlla… 4. Forn a 230 °C, uns 6-7 minuts, a la part superior. Ull! 👀 La cocció és molt curta i intensa, així que vigileu-los perquè no es cremin per sota. El temps dependrà de la mida. 5. Deixem refredar i A GAUDIR! 🤤 Aquesta és la meva recepta personal! M’encanten els panellets de rovell i per això he volgut utilitzar aquesta mateixa base per fer-ne de diferents sabors. Hi ha mil versions amb patata, moniato, clara d’ou… així que experimenteu i trobeu la vostra preferida! I sí, el vídeo el vam gravar una mica d’aquella manera 😂 però espero que us hagi fet riure i, sobretot, que us animi a reunir-vos amb els amics i mantenir vives les tradicions! Perquè nosaltres, tot i viure a San Francisco, teníem més il·lusió per fer panellets que per disfressar-nos per Halloween! 🌰❤️ Per cert, soc una catalana que ha vingut fins a Califòrnia a fer xocolata bean-to-bar! 🍫 Si us agrada el món de la xocolata i voleu seguir les meves aventures, quedeu-vos per aquí! BONA CASTANYADA DES DE SAN FRANCISCO! 🌁🫶 #panellets #castanyada #catalunya by @elenaapujol
A weekend with a lotlotlot of chocolate! 🍫 Got to talk, judge, taste, meet amazing people, taste some more, talk a little more, eat even MORE chocolate… and call it a weekend well spent, what a life!!! Thank you beautiful Seattle and thank you life for this chocolatey dream weekend 🤎 by @elenaapujol
Oye q mi familia entera ha estado en Marrakesh y me lo he perdido ❤️‍🩹 asi que dado el fomo y viendo sus fotos chulis del vaije he recordado que no hice post de mi sensory trip en Marrakesh el pasado mayo25🍫 Me fui con todo desconocidos a no parar de catar chocolate y a exponer a nuestros paladares a numerosos retos! Todo muy sensorial, probamos leche fresca de camella, hubo cata de datiles, excursion al museo de perfumes, entre otras aventuras🕺🏼 estube muy LOST IN MEDINA! Viva el chocolate vivan los sensory trips y viva mi abueli por organizar el viaje aunq me lo haya perdido🤎 VIVA! by @elenaapujol
12,800 km later, these cacao beans are becoming our next single-origin chocolate Our new Thailand origin begins in Chanthaburi, where this cacao is grown and processed by @thai.cacao Back in August, part of the Dandelion team traveled there to visit the farms and fermentation facilities behind these beans. Now, they’re in San Francisco. And this is where Crystal, one of our Lead Chocolate Makers, takes over. She’s currently leading the PDV, our profile development process, testing different roast profiles and tasting how each decision changes the final chocolate. And lately, one note keeps showing up: lemon cake🍋🍰 That’s the character Crystal is now exploring, adjusting the roast to see how much more of it we can bring forward. The final profile isn’t decided yet. And that might be our favorite part: you’re watching this chocolate become itself in real time. From a cacao farm in Chanthaburi to our factory in San Francisco… soon, a new Dandelion bar. 🍫 We can’t wait for you to taste where it lands!!!! #chocolatefactory #chocolate #thailand #craftchocolate #chocolatemaker by @elenaapujol
Meet our next group of inspiring speakers at the Chocolate Experience Center! 🍫✨ @elenaapujol is a chocolatier and chocolate maker at @dandelionchocolate whose experience spans renowned bean-to-bar companies across Spain, Norway, and the United States. She helps makers transform their craft, process, and values into meaningful digital stories that connect with modern audiences. @women_of_cacao co-founders @ava_cacao and @fiore_cacao explore cacao through activism, storytelling, sensory education, biodiversity, and cultural preservation. Together, they champion the people, places, and ancestral relationships at the heart of cacao. Join us at the Northwest Chocolate Festival to learn from these remarkable voices and experience chocolate from an entirely new perspective! by @elenaapujol
Christmas is one of the busiest and most special times of the year in chocolate. Because… what’s a holiday table without some chocolate to share? So while Christmas might still feel very far away, behind the scenes we’re already working hard on everything that will eventually make its way to your homes It’s always crazy to think about how much planning, work and care goes into something months before you actually get to enjoy it ❤️ So yes… Christmas season has officially started for us The Christmas music, however, is still banned until December 😂🎶 #chocolatefactory #chocolatier #chocolate #christmas #behindthescenes by @elenaapujol
1st Bulgalow cafe finally come to life! Our home cafe once was a random conversation but ended up happening! We seemed to be the best team ever and we would love to host monthly a home cafe changing the pastries and the special drinks every time sooooo if you would like to come to the next one coment “bungalow” and I”ll reach out with the date and adress🫶☕️🍪 #homecafe #sanfrancisco #coffee #pastries #roomates by @elenaapujol
I guess it was finally time to do this. 🍫🩸 I’ve known for a while that I needed to change some of my habits around sugar. Nothing dramatic happened, I just became increasingly aware that I was consuming way more than I wanted to, and I’d rather change something now than wait until my body gives me a reason to. So, for the next 30 days, I’m drastically reducing added sugar. @imyoohealth came into my life at the perfect time. I joined their at-home immune monitoring study as a beta user, which gives me the opportunity to collect my own blood samples and follow my immune profile over time. Having actual data behind this makes me even more curious, and definitely more accountable 👀 And just to be clear: I’m not breaking up with chocolate. That would be a terrible career decision 😂 I just want to enjoy and taste it intentionally again, rather than reaching for sugar automatically because it’s always around me. Baseline done. Now we wait 30 days. Let’s see what happens. If you’re curious about at-home self-collection, immune monitoring/research, or the studies @imyoohealth is working on around autoimmune conditions, feel free to reach out to me or directly to them 🩸 And if you’ve also been thinking “I really should eat less sugar…” maybe this is your sign to do it with me. Day 0/30. Keep me accountable. 👀 #quittingsugar #30daychallenge #chocolate #chocolatemaker #imyoo by @elenaapujol
From bean-to-bar to bonbons! This time, I’m taking you behind the scenes of another side of the chocolate factory: turning the chocolate we make from scratch into bonbons, confections and everything in between. Different techniques, different creations, fillings, collectiwons and a lot of chocolate involved always 😛 no two days ever look quite the same!!! Stay tuned if you want to see more days behind the scenes and discover what actually happens inside a chocolate factory ✨ #chocolatier #beantobar #chocolate #sanfrancisco #chocolatefactory by @elenaapujol

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