{"id":12559,"date":"2019-04-01T17:52:39","date_gmt":"2019-04-02T00:52:39","guid":{"rendered":"http:\/\/chocolatebythebay.com\/magazine\/?p=12559"},"modified":"2024-12-22T13:43:53","modified_gmt":"2024-12-22T21:43:53","slug":"rachel-dunn-chocolates","status":"publish","type":"post","link":"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/rachel-dunn-chocolates\/","title":{"rendered":"Rachel Dunn Chocolates \u2013 closed"},"content":{"rendered":"<h4>1021 Detroit Ave., Concord, CA<\/h4>\n<p><a href=\"https:\/\/chocolatebythebay.com\/magazine\/d-i-y-tours\/east-bay\/\"><strong>Outer East Bay DIY Tour<\/strong><\/a><br \/>\n<a title=\"icons\" href=\"https:\/\/chocolatebythebay.com\/magazine\/d-i-y-tours\/chocolate-icons\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-4394\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2014\/03\/72FactoryStore.png\" alt=\"Factory Store\" width=\"72\" height=\"68\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-13926\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/09\/72beantobar-5.png\" alt=\"bean to bar\" width=\"72\" height=\"68\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-4396\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2014\/03\/72LocalChocolatier.png\" alt=\"Local Chocolatier\" width=\"72\" height=\"68\" \/><\/a><\/p>\n<h2>Chocolate &amp; classes from a true SFBA veteran<\/h2>\n<p>UPDATE: Rachel Dunn Chocolates closed Oct. 2019 but Dunn Family Chocolates opened in 2022 with chocolate making classes and their giant dipped apples.<\/p>\n<p>The origin of <strong>Rachel Dunn Chocolates<\/strong> was when Rachel herself started selling her homemade chocolates in 1984 in Oregon. In 1986, she and her husband, Michael Dunn, moved their chocolate business to the Bay Area. They made truffles, caramels, dipped chocolates, and other confections. They are known for their giant dipped apples. In 2017, Michael Dunn started a line of bean-to-bar chocolate.<\/p>\n<p>They also offered classes and workshops on chocolate making, which thousands of people have attended over the years.<\/p>\n<h4>CBTB Tip:<\/h4>\n<p>Rachel &amp; Michael Dunn are now teaching chocolate making at the\u00a0International Hospitality &amp; Tourism Academy at Mt Diablo High School in Concord, and their <a href=\"https:\/\/thegiantcaramelapple.com\" target=\"_blank\" rel=\"noopener noreferrer\">giant dipped apples are still available online<\/a>.<\/p>\n<h3>Read more on CBTB:<\/h3>\n<ul>\n<li><a class=\"row-title\" href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/ourchocolatiers\/pioneers-veterans-of-sfba-artisan-chocolate\/\" aria-label=\"\u201cPioneers &amp; veterans of SFBA artisan chocolate\u201d (Edit)\">Pioneers &amp; veterans of SFBA artisan chocolate<\/a><\/li>\n<li><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/ourchocolatiers\/local-chocolate\/\">Local chocolate<\/a><\/li>\n<li><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/ourchocolatiers\/good-for-you\/\">Good for you<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Chocolate &#038; classes from a true SFBA veteran<\/p>\n","protected":false},"author":1,"featured_media":12510,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-tourpage.php","format":"standard","meta":{"footnotes":""},"categories":[1060,1059,145,146,15,500,1078],"tags":[282,1075,1473,1074],"class_list":["post-12559","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-east-bay","category-listed-chocolate-maker","category-chocolatier-2","category-listingssfba","category-local-chocolate","category-tour-stop","category-veteran-sfba-chocolatier","tag-bean-to-bar","tag-chocolate-making-classes","tag-closed","tag-veteran-sfba-artisan-chocolatier"],"_links":{"self":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/12559","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/comments?post=12559"}],"version-history":[{"count":4,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/12559\/revisions"}],"predecessor-version":[{"id":45105,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/12559\/revisions\/45105"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media\/12510"}],"wp:attachment":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media?parent=12559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/categories?post=12559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/tags?post=12559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}