SINGLE-ORIGIN

CHOCOLATE

MADE IN SAN FRANCISCO

“Dandelion roasts and grinds beans from a single farm or cooperative at a time. It’s a winemaker’s approach, and each bar is as distinct from the next as a Chianti is from a Barolo.”


NEW YORK TIMES

70%
MAYA MOUNTAIN
BELIZE

2021 HARVEST

tasting notes:

honey yogurt, lava cake, and berries

The beans for this bar come from Maya Mountain Cacao, Ltd., a social enterprise that buys freshly harvested, unfermented cacao from indigenous Mayan smallholder farmers in southern Belize, then gathers the beans at a centralized fermentary in Punta Gorda.

100%
CAMINO VERDE
EQUADOR

2019 HARVEST

tasting notes:

crème fraîche, black coffee, and roasted peanuts

For Camindo Verde beans, our collaborator Vicente Norero aims to achieve optimal fermentation and drying, which imbue the beans with nutty notes we love.

70%
AMBANJA
MADAGASCAR

2019 HARVEST

tasting notes:

mango lassi and chocolate mousse

Ambanja beans are dried with an especially quick method—on concrete beds under the hot Madagascar sun—that retains acidity and results in a strong, fruity punch.

70%
AMBANJA
MADAGASCAR

2019 HARVEST

tasting notes:
mango lassi and chocolate mousse
Ambanja beans are dried with an especially quick method—on concrete beds under the hot Madagascar sun—that retains acidity and results in a strong, fruity punch.

LOCAL PICKUP & DELIVERY

LOCATIONS

 
Mon – Thu   10am – 9pm
Fri – Sat   10am – 10pm

indoor dining, drinks, and pastries

 
Sun – Fri   10am – 5pm
Sat   8am – 5pm

drinks and pastries

 
Mon – Sun   9am – 6pm

indoor dining, drinks, and pastries
Bloom, classes, and tours later this year

 
Mon – Sun   8am – 9pm

drinks and pastries

FROM OUR BLOG

Chocolate makers, confectioners, chefs, flavor experts... our chocolate factory stories

Emperors, Chocolates, and Notes in Passing

In a previous life, among the trappings of a tiny shop in Manhattan’s West Village...

Remy and the chocolate chip

Remy Labesque collaborates with our team to make the perfect chocolate chip...

The "secrets" of becoming a great taster

Karen answers our most-asked questions about tasting and how flavor happens...

Fixing Japanese chocolate machines

Chuck brings his knowledge and elbow grease to our Japanese factory...

How to
store chocolate

In the right conditions, chocolate can keep for up to five years with a few tips...

Drinking chocolate's 4000-year history

Amie traces hot chocolate from molinillos to chocolate houses...

Ground Control cacao-nib coffee

Eli Salomon brings a new machine and a new drink to our cafés...

Sierra Leone
rainforest chocolate

Dr. Leissle brings the first specialty chocolate bar from Sierra Leone to the US craft market...

70%
MAYA MOUNTAIN
BELIZE

2021 HARVEST

tasting notes:

honey yogurt, lava cake, and berries

The beans for this bar come from Maya Mountain Cacao, Ltd., a social enterprise that buys freshly harvested, unfermented cacao from indigenous Mayan smallholder farmers in southern Belize, then gathers the beans at a centralized fermentary in Punta Gorda.

100%
CAMINO VERDE
EQUADOR

2019 HARVEST

tasting notes:

crème fraîche, black coffee, and roasted peanuts

For Camindo Verde beans, our collaborator Vicente Norero aims to achieve optimal fermentation and drying, which imbue the beans with nutty notes we love.

70%
AMBANJA
MADAGASCAR

2019 HARVEST

tasting notes:

mango lassi and chocolate mousse

Ambanja beans are dried with an especially quick method—on concrete beds under the hot Madagascar sun—that retains acidity and results in a strong, fruity punch.

70%
AMBANJA
MADAGASCAR

2019 HARVEST

tasting notes:
mango lassi and chocolate mousse
Ambanja beans are dried with an especially quick method—on concrete beds under the hot Madagascar sun—that retains acidity and results in a strong, fruity punch.

LOCAL PICKUP & DELIVERY

LOCATIONS

 
Mon – Thu   10am – 9pm
Fri – Sat   10am – 10pm

indoor dining, drinks, and pastries

 
Sun – Fri   10am – 5pm
Sat   8am – 5pm

drinks and pastries

 
Mon – Sun   9am – 6pm

indoor dining, drinks, and pastries
Bloom, classes, and tours later this year

 
Mon – Sun   8am – 9pm

drinks and pastries

FROM OUR BLOG

Chocolate makers, confectioners, chefs, flavor experts... our chocolate factory stories

Emperors, Chocolates, and Notes in Passing

In a previous life, among the trappings of a tiny shop in Manhattan’s West Village...

Remy and the chocolate chip

Remy Labesque collaborates with our team to make the perfect chocolate chip...

The "secrets" of becoming a great taster

Karen answers our most-asked questions about tasting and how flavor happens...

Fixing Japanese chocolate machines

Chuck brings his knowledge and elbow grease to our Japanese factory...

How to
store chocolate

In the right conditions, chocolate can keep for up to five years with a few tips...

Drinking chocolate's 4000-year history

Amie traces hot chocolate from molinillos to chocolate houses...

Ground Control cacao-nib coffee

Eli Salomon brings a new machine and a new drink to our cafés...

Sierra Leone
rainforest chocolate

Dr. Leissle brings the first specialty chocolate bar from Sierra Leone to the US craft market...