ADVENT CALENDAR 2019

2019 ADVENT CALENDAR

The 25 treats we have in store for you this year are from 17 collaborators across California. Each of the 25 treasure boxes is packed in our San Francisco Mission District factory—one for every day in December leading up to Christmas, with an extra-special surprise on Christmas Day. (That is, unless you have one of the first limited-edition 2019 Advent Calendars for Two with two serving of treats per day.) Every calendar is hand numbered and hand tied with a shimmering gold or silver bow.

Beginning December 1st, we invite you to follow along with our Daily Advent Calendar Treat Reveal. Learn more about the maker and the story behind your chocolate. And in a few cases, order a few more of the ones you like the best.

The large box is heavy paper-over-board construction with screen printed handmade paper upcycled from scraps in the garment industry. Our goal was to make each tiny box feel like a present, and that its sturdy construction devoid of logos and lettering will make them perfect for reuse and future giving.

2019 Advent Calendar

25 surprise daily treats from 17 collaborators to celebrate the holidays

$125

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2019 Advent Calendar for Two

The same reusable gift box with twice as many chocolate treats inside

$200

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THE 2019 CHOCOLATE COLLABORATORS

Our annual Advent calendar is a labor of love, and it’s a great opportunity to combine our passion for art and food. It’s also a chance for us to connect with the chocolate craftspeople we admire—many of whom we’ve been friends with since we started back in 2010—to create something beautiful, historic, delicious, and larger than ourselves. We are always amazed by the magic they make from their creativity and the small-batch, single-origin chocolate we make here in San Francisco.

THE 2019 ARTISTS

Kirsten Sevig is an artist, an illustrator, a balloon designer, and the child of Norweigan folk singers who grew up speaking Norweigan at home. We first found Kirsten’s gnome greeting cards and we knew that we were kindred spirits in holiday enthusiasm. She handcrafts detailed prints, stationary, fabric, wallpaper, and gift wrap through her company, Striped Pear Studios. The title of her artwork for the 2019 Advent calendar is Quail in a Cacao Tree, our take on the Christmas classic, Partridge in a Pear Tree, with a nod to the California state bird (the California Quail) and our favorite tropical tree.

Erik Marinovich is a San Francisco based lettering artist and designer, and he is a co-founder of Friends of Type, a collective of typographic design and lettering that releases new content daily. In 2012 he co-founded Title Case, a creative work space that conducts workshops and lectures. Between client work, teaching, and side projects, you’ll find him on the road promoting the Keep Fresh Stay Rad postcard box, and the design journal, Let’s Go Letter Hunting: A Field Guide for Typographic Expeditions, two releases from Friends of Type published by Princeton Architectural Press.

Ingredients: 70% Dandelion Chocolate (cocoa beans from Camino Verde, Ecuador, organic cane sugar), 70% Dandelion Chocolate (cocoa beans from Kokoa Kamili, Tanzania, organic cane sugar), 70% Dandelion Chocolate (cocoa beans from Maya Mountain, Belize, organic cane sugar), Dandelion Chocolate cocoa nibs (cocoa beans from Costa Esmeraldas, Ecuador), Dandelion Chocolate cocoa nibs (cocoa beans from Hacienda Azul, Costa Rica), 100% Camino Verde, Ecuador Dandelion Chocolate (cocoa beans), white chocolate (cocoa beans, sugar, cocoa butter, whole milk powder, dried skimmed milk, whey, butter, soy lecithin, lactose, sunflower lecithin, natural vanilla flavor), cocoa butter, sugar, sweetened condensed milk (organic milk, organic sugar), butter, coconut, glucose, peanut butter, organic pecans, Mission almonds, pistachios, organic pistachios, hazelnuts, almonds, organic pumpkin seeds, heavy cream, bourbon, raspberry purée, yellow pectin, cocoa powder, hazelnut praline (hazelnuts, sugar, salt), orange peel, figs, apricots, cherries, lemon peel, organic dried sour cherries (sour cherries, sunflower oil), organic cocoa butter, organic eggs, dried egg whites, brown sugar, coconut milk, whiskey, sweetened condensed coconut milk (coconut, water, sugar), invert sugar, olive oil, candied orange peel, organic agave nectar, coconut oil, honey, organic honey, grapeseed oil, peppermint oil, linzer praline (hazelnuts, sugar, flour, butter, milk, cocoa beans, cinnamon, nutmeg, sunflower lecithin, vanilla beans), raspberry jam (raspberries, sugar, lemon juice, apple pectin), Grand Marnier, organic cane sugar, organic raspberries, sour cherry purée, passion fruit, marmalade (blood oranges, sugar, lemon, pectin, baking soda), Cointreau liqueur, puffed quinoa, color (cocoa butter, soy lecithin, turmeric, annatto, caramel, beet juice, purple carrot, titanium dioxide), cocoa butter colors (spinach and spirulina), Ritual Coffee, apple juice, feuilletine (wheat flour, sugar, anhydrous milk fat, milk sugar (lactose), milk proteins, barley malt flour, raising agent E500ii), black sesame seeds, vanilla bean, unbleached wheat flour, vanilla powder, milk powder, trimoline, mint, pectin, candied orange peel, cinnamon, coriander, nutmeg, cloves, white pepper, baking soda, organic chipotle, organic hatch chili, organic cayenne, organic sea salt, sarsaparilla bark, vanilla extract, crystal sugar, salt, organic powdered pink sea salt, sea salt, ginger powder, vanilla paste, citric acid, luster dust, tartaric acid

Contains: eggs, milk, peanuts, soy, tree nuts (almonds, coconut, hazelnuts, peanuts, pecans, pistachios), wheat
Four treats contain less than 5% alcohol

2019 Advent Calendar net weight: 10 OUNCES / 283 GRAMS
2019 Advent Calendar for Two net weight: 1lb. 4 OUNCES / 566 GRAMS

ABOUT US

Founded in early 2010, Dandelion Chocolate is a bean-to-bar chocolate maker based in the Mission District of San Francisco with locations in Japan. We make chocolate from just two ingredients–cocoa beans we source ourselves and organic cane sugar. We work to build long-term, trusting relationships with cacao producers who grow, ferment, and dry the cacao we use, and we visit farms and producers to build mutually-beneficial partnerships that help us source high-quality cacao. We roast, crack, sort, winnow, grind, refine, and temper small batches of beans to preserve the unique characteristics and nuanced flavors of each single origin. If you’re in San Francisco, we invite you to stop by our cafés and factories. Sip on a hot chocolate while watching our chocolate makers work their magic turning cocoa beans into chocolate bars.

2600 16th Street
San Francisco, CA 94103
info@dandelionchocolate.com
https://store.dandelionchocoalte.com