The golden history of chocolate factories in San Francisco (Via EaterSF)
If you trek all the way down to Ghirardelli Square, which of course locals rarely do, and get into that long line of tourists, you can smell it — chocolate in the air. Ghirardelli doesn’t actually manufacture chocolate in San Francisco anymore, but that doesn’t diminish the gloss of the Original Ghirardelli Ice Cream & Chocolate Shop, with its exposed brick, brass rails, and two levels’ worth of old-timey equipment and fun history facts. Not to mention: gooey hot fudge sundaes.
Chocolate has a rich history in San Francisco, from the first miners seeking gold to modern makers refining beans. Get a taste for that tradition first — then, just in time for Valentine’s Day, keep scrolling to the bottom for some last-minute gift suggestions.It’s a fun fact that Ghirardelli is the oldest continuously run chocolate factory in the United States.
“When John Scharffenberger came onto the scene, it really changed our philosophy,” Guittard says. “It opened up my eyes on chocolate flavor.” Guittard realized that if his great-grandfather’s company was going to compete in the next millennium, it needed to evolve. He started flying down to Ecuador, Jamaica, and Madagascar to personally meet with farmers, where he’d occasionally run into Steinberg at distant airports.
“There are so many unique flavor profiles I get to work with,” says chef Lisa Vega, who crafts all of the dessert offerings in the restaurant and shop. “For example, say you want to make an apple pie, you go to the farmers’ market, and try all of the different apples, which all have different tasting notes and textures, whether tart or crunchy. You finally get to experience chocolate in that way, when you have access to all these different origins.
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