After five years of planning and renovations, we opened our 16th Street Chocolate Factory in 2019. The century-old brick building, converted from a former print shop, covers almost a city block near the north edge of San Francisco’s Mission District. Inside, visitors inhale the heady scent of molten chocolate, hear cocoa beans rattle and roast, watch chocolate makers in action, sift handfuls of dried beans, and sample every form of cocoa product — from tangy fresh cacao fruit to smooth finished chocolate. Our 16th Street Factory is the new heart of Dandelion chocolate making, where single-origin cocoa beans become two-ingredient chocolate.