Greg has been working with chocolate for more than fifteen years and making it for the last few. He started making liquid nitrogen truffles in college with “borrowed” equipment from the physics lab. He’s been with Dandelion Chocolate for three years as partial owner and Chocolate Sourcerer, traveling the world to find great cacao to make great chocolate. He feels strongly about direct sourcing cacao and building strong relationships with the network of cacao producers and chocolate makers around the world. While his background is in electrical engineering and product management, he’s been using these skills to help keep the factory up and running.