We're Dandelion Chocolate, a bean-to-bar chocolate maker in San Francisco's Mission District. For over 10 years, we've been turning cocoa beans and organic sugar into single-origin dark chocolate. We travel and build lasting relationships with cocoa farmers and producers, then craft small batches of chocolate back home in our San Francisco factory. With a minimal approach, we aim to highlight different cocoa beans' distinctive flavor notes—from classic fudge to tangy fruit.
Our chocolate is just two ingredients: cocoa beans and organic sugar. Since our earliest days, we've focused on bringing out the nuances within really good cocoa, using only two ingredients: ethically sourced, well-fermented, carefully roasted beans and organic cane sugar. To allow the most flavors to shine through, we don't add cocoa butter, soy lecithin, vanilla, flavorings, or preservatives—all commonly used in chocolate making.
We Visit Each Origin
We have found that good relationships are absolutely essential to procuring consistently good flavor. That’s why, year after year, we strive to strengthen our relationships with cocoa producers by traveling to each origin. We work closely with the producers who grow, ferment, and dry the single-origin cocoa beans we source, so we can be confident we’re sharing some of the best and most distinctive cocoa with you.
In SF or Online
We invite you to visit us, online and in person. Try a dark chocolate bar, learn to make truffles via Zoom in your own kitchen, or visit us to smell the chocolate spinning in our melangers firsthand. We hope someday you'll join us at our factory to savor a toasty s'more or hot chocolate while watching our chocolate makers in action.
If you'd like to try our chocolate, head over to our online store to see cocoa in all forms from nibs, chips, and bars to confections, truffles, and gâteaux.