Price $55 per guest

Chocolate Tasting

Beginner • 1 hour
Class size 4 guests / class Sugar & Caffeine Sugar & Caffeine Medium Sugar & Caffeine

This delicious and informative class will introduce you to the skill of fine-chocolate tasting—the specialized techniques, flavors to look for, and tailored vocabulary. You'll taste your way through a flight of five distinctive chocolate bars. You'll learn how to perceive chocolate, identify flavor families, and understand how flavors are developed. We’ll share best practices and discuss types of flavors we often find in finished chocolate. We’ll end by sharing tips on how to improve your chocolate-tasting palate. We believe there are no expert chocolate tasters; only experienced chocolate tasters!

Private Class
Directly book all 4 seats for a private class or learn more about private experience options.
Know Before You Go
  • Real-time class availability is up to date on our website, and we do not keep a waitlist.
  • If you would like to reschedule, you can choose a different date based on availability. We are happy to reschedule or provide a full refund for cancellations at least one week before your event is scheduled, and a 50% refund if you change or cancel at least three days before. We cannot provide refunds if you contact us for rescheduling or cancellation less than 72 hours before a class. You are always welcome to send someone else in your place if you are unable to attend. Please review our cancellation policy for rescheduling information.
  • Read the FAQ, or ask questions at classes@dandelionchocolate.com.
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A little about us...

We Make Bean-to-Bar Chocolate

We're Dandelion, 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’re part of the New American Chocolate Movement of small-scale chocolate makers building specialized machines and rethinking chocolate making practices to reclaim the depth of flavor in chocolate.

As a bean-to-bar maker, we first source our own beans, and then sort, roast, crack, winnow, melange, temper, and mold each bar we make. Our approach focuses on minimal ingredients, just cocoa beans and cane sugar (not vanilla, emulsifiers, or additional cocoa butter), so that the quality and flavor nuances of the bean shine through.

Just Two Ingredients.
That’s All.

Our chocolate bars are made of just two ingredients: cocoa beans and organic sugar. We don’t add cocoa butter, soy lecithin, vanilla, flavorings, or preservatives, so the quality and flavor nuances of our beans shine. With a light hand and minimalist approach, we aim to highlight different cocoa beans' distinctive flavor notes — from classic fudge to tangy fruit..

We Visit Each Origin to Build Lasting Relationships

When we look for cocoa beans, we look for good flavor and good people. Building trust is at the heart of what we do, and relationships are reciprocal. In addition to looking for good cocoa, we’re also interested in what our cocoa producers need from us — feedback on a new fermentation process, upfront capital to offset a bad season, or connections to other chocolate makers to grow business. Each year we publish the stories, numbers, and practices of our producers in our annual Sourcing Report.

We Work With Collaborators & Chocolatiers Worldwide

While chocolate makers make chocolate from cocoa beans, chocolatiers use finished chocolate to create truffles, bonbons, candy, and confections. Since we don’t add emulsifiers or additional cocoa butter to our chocolate, working with it requires extra time and attention. As a result, making truffles or chocolate-covered nibs with our chocolate can be especially challenging. Still, our collaborators remain undaunted, inventing new recipes and products each year. We celebrate their talents and share these crafted treats with you.