Baking Page

Dandelion Baking


Recipes, Ingredients, and Everything You Need to Get Started

Single-Origin Ingredients

Our Single-Origin Ingredients

Large Chips

Our Large Chips are fully tempered with a snappy, smooth, shiny finish — perfect for baking and making confections, from brownies, ultimate chocolate chip cookies, and magic bars, to truffles and choclate-dipped fruit.

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Cocoa Nibs

The holy grail of a bean-to-bar pastry kitchen, nibs are the purest, most direct expression of a cocoa bean’s flavor in all its delicious complexity. Sprinkle on cakes or roll into morning buns.

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Chef's Chocolate

Our Chef's Chocolate melts more evenly than chips or chopped-up bars. It's a workhorse in our pastry kitchen, lending its fudgy, nutty flavor profile to our hot chocolates, cakes, pies, and custards.

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Large Chips

Fully tempered with a snappy, smooth, shiny finish — perfect for baking and making confections, from brownies, ultimate chocolate chip cookies, and magic bars, to truffles and choclate-dipped fruit.

Cocoa Nibs

The holy grail of a bean-to-bar pastry kitchen, nibs are the purest, most direct expression of a cocoa bean’s flavor in all its delicious complexity. Sprinkle on cakes or roll into morning buns.

Chef's Chocolate

Our Chef's Chocolate melts more evenly than chips or chopped-up bars. It's a workhorse in our pastry kitchen, lending its fudgy, nutty flavor profile to our hot chocolates, cakes, pies, and custards.

Expertly Designed
Large Chips


Our Large Chips are fully tempered with a snappy, smooth, shiny finish — perfect for baking and making confections, from brownies, ultimate chocolate chip cookies, and magic bars, to truffles and choclate-dipped fruit.

Large Chips

About our large chips (shape)

Our Large Chips are fully tempered with a snappy, smooth, shiny finish — perfect for baking and making confections, from brownies, ultimate chocolate chip cookies, and magic bars, to truffles and choclate-dipped fruit.

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FEATURED RECIPE
with LARGE CHIPS

Maybe the Very Best Chocolate Chip Cookie

Our Large Chips are fully tempered with a snappy, smooth, shiny finish — perfect for baking and making confections, from brownies, ultimate chocolate chip cookies, and magic bars, to truffles and choclate-dipped fruit.


More Large Chips Recipes

Gingerbread Cake

Just Chocolate Cake

Sourdough Chocolate Chip Banana Bread Muffins

Hot Fudge Sauce

Gingerbread Cake

Just Chocolate Cake

Sourdough Chocolate Chip Banana Bread Muffins

Hot Fudge Sauce

Nibs are where the flavor lives


We like to recommend using nibs like nuts—in cookies, salads, bread, you name it—but they are so much more dynamic than that. They can be punchy and acidic like ripe strawberries, toasty and nutty like roasted almonds, or creamy and sweet like peach ice cream. Cocoa nibs are the purest, most direct expression of a cocoa bean’s flavor in all its delicious complexity.

Cocoa Nibs

How to Use Cocoa Nibs

Our Large Chips are fully tempered with a snappy, smooth, shiny finish — perfect for baking and making confections, from brownies, ultimate chocolate chip cookies, and magic bars, to truffles and choclate-dipped fruit.

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FEATURED RECIPE
with COCOA NIBS

Nibby Snowballs

Breakfast doesn’t get much more decadent than our nib-studded, sugar-coated morning bun with a labyrinth of chocolate custard swirling through the middle. This recipe makes an excellent weekend or holiday project because the dough and custard must both be made a day in advance. You can also make the filling and cinnamon nib sugar ahead of time, but wait to assemble the buns until the day you plan to bake and serve them.


More Cocoa Nibs Recipes

Nibby Oatmeal Cookies

Nibby Scones

Chocolate Brownies

Nib Cider

Nibby Oatmeal Cookies

Nibby Scones

Chocolate Brownies

Nib Cider

Chef's Chocolate

Chef’s chocolate is not cocoa powder

Our Large Chips are fully tempered with a snappy, smooth, shiny finish — perfect for baking and making confections, from brownies, ultimate chocolate chip cookies, and magic bars, to truffles and choclate-dipped fruit.

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Chef’s chocolate, for easy and fast melting


Chef's Ground Chocolate is not cocoa powder. It is chocolate made of nothing but cocoa beans and organic cane sugar ground into a coarse powder for easy and fast melting in the kitchen. This is what we use in our pastry kitchen for hot chocolate, cakes, pies, creams, and more because it melts more evenly and quickly than a chopped-up chocolate bar.

FEATURED RECIPE
with CHEF’S CHOCOLATE

Red Velvet Beet Cake

Breakfast doesn’t get much more decadent than our nib-studded, sugar-coated morning bun with a labyrinth of chocolate custard swirling through the middle. This recipe makes an excellent weekend or holiday project because the dough and custard must both be made a day in advance. You can also make the filling and cinnamon nib sugar ahead of time, but wait to assemble the buns until the day you plan to bake and serve them.


More Chef's Chocolate Recipes

Gingerbread Hot Chocolate

Chocolate Fondue

Chocolate Custard Pie

European Drinking Chocolate

Gingerbread Hot Chocolate

Chocolate Fondue

Chocolate Custard Pie

European Drinking Chocolate

The Baking Essentials Bundle

Conveniently stock your pantry with three key ingredients from three different origins, all celebrating chocolate.

Includes Chef’s Chocolate (Camino Verde), Large Chips (Tumaco), and Nibs (Kokoa Kamili).

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Making Chocolate

Our book, Making Chocolate: From Bean to Bar to S’More, includes everything we’ve learned about making chocolate since the day we first cracked open a cocoa bean.