Sale price Price $120.00 Regular price $120.00 - Ships December 19

Tokyo & SF Collection

We'd always wondered how much culture influences the palate. This is a special tasting set where two Dandelion Chocolate teams -- one from San Francisco, the other from Tokyo -- use the same beans and philosophies to develop six unique bars from across the globe.

This collection shows the interesting variations and range of flavors that different makers can achieve from the same beans. We’ve found that the Japanese team tends to like more fermented, roasted, and bitter flavors than we do in our San Francisco location. We encourage you to taste these bars side by side to see the differences for yourself.

The accordion box was designed by our friend, Yvonne Mouser, and it is handmade in India. It is tied with a thin leather strap that holds the collection together. Yvonne is a San Francisco-based artist, designer, and maker whose work is focused on creating everyday objects that tell a story through their function. Her work has been featured in the San Francisco Museum of Craft and Design, COPIA, and the Headlands Center for the Arts. She is co-founder of YMSF, Thought for Food, and New Factory, and her work is included in private collections around the country. Yvonne continually inspires us by turning our design challenges into beautiful pieces of art.

This is a limited-edition box set and it includes:

  • A tasting guide
  • 70% Maya Mountain, Belize chocolate bars; one from SF, one from Tokyo
  • 70% Cahabon, Guatemala chocolate bars; one from SF, one from Tokyo
  • 70% Wampu, Honduras chocolate bars; one from SF, one from Tokyo

Learn more about our cocoa beans and sugar - the region, the farms, and the producers.

All of our single-origin bars are made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. Our chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.

Note that this product is on backorder and it will not ship until December 19th, 2018.