Sale price Price $35 Regular price

Wrapped Three-Bar Gift Set

Dandelion Chocolate

One of the most magical things about single-origin, two-ingredient chocolate is the intensity of flavor in every square. To truly appreciate the varied aromas of small-batch chocolate, we recommend tasting bars side by side.

With this tasting set, we wanted to create an experience of sampling and comparing several origins, just as we share with guests who visit our factories. Tasting chocolate, like tasting wine, is a great way to develop your palate and hunt for the distinctive flavors of cocoa beans that have been fermented, dried, and roasted to highlight their differences. It’s delicious and a lot of fun!

This beautifully wrapped set includes three two-ounce chocolate bars from some of our favorite origins, plus our own in-house tasting guide to help you appreciate the specific flavor notes of each bar. If you're like us, you'll love the range of rich, buttery-baked-good flavors featured in this collection.

• Maya Mountain, Belize 70%, 2018 Harvest
• Tumaco, Colombia 70%, 2017 Harvest
• Costa Esmeraldas, Ecuador 70%, 2018 Harvest

Ingredients & allergens

All of our single-origin chocolate is made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. Our chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.

Weight

6 ounces (170 g)

Learn more

Learn more about our cocoa beans and sugar – the region, the farms, and the producers.

The Three Origins

70%
MAYA MOUNTAIN
BELIZE

2018 HARVEST

tasting notes:
strawberry milkshake, brown sugar,
and chocolate mousse

Maya Mountain Cacao buys beans from a few hundred indigenous smallholder cocoa producers, and gathers them into a centralized fermentary in Punta Gorda. Here, they can carefully control the quality and consistency of the beans.

70%
TUMACO
COLOMBIA

2017 HARVEST

tasting notes:
vanilla ice cream with hot fudge
and toasted nuts

Cacao Hunters buys and blends beans from small co-ops to encourage cacao diversity. They coordinate efforts with Uncommon Cacao, a local business which provides cocoa to makers willing to pay a premium for high-quality beans.

70%
COSTA ESMERALDAS
ECUADOR

2018 HARVEST

tasting notes:
chocolate buttercream frosting
and banana

Eric, our origin owner for Costa Esmeraldas, has spent time at Freddy Salazar's estate near the coast of Northern Ecuador. He was impressed by the close attention Freddy and his team pay to every step of their production process.

Our Chocolate Philosophy

Bean to Bar in San Francisco

We’re Dandelion Chocolate, 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 pure dark chocolate. We travel and build lasting relationships with cocoa farmers and producers, then craft small batches of chocolate back home in our factory. With our minimal approach, we aim to highlight different beans’ distinctive flavor notes—from classic fudge to tangy fruit.

JUST
TWO INGREDIENTS

Beans and sugar.
That's all.


Our chocolate bars are just two ingredients: cocoa beans and organic sugar. We never add cocoa butter, soy lecithin, vanilla, flavorings, or preservatives because those ingredients mask the inherent flavors in beans.

PRODUCER
FOCUSED

Good cocoa starts
with good relationships.


Good relationships are absolutely essential to procuring consistently good flavor. We work closely with the producers who grow, ferment, and dry the single-origin cocoa beans we source, so we can share this amazing cocoa.

CONNECTING
OVER CHOCOLATE

Online classes. Doorstep shipping.
SF stores and local delivery.


We hope someday you'll join us at our San Francisco factory for a toasty s'more while watching chocolate makers craft beans into chocolate. In the meanwhile, we'll ship bars and truffles to your doorstep, host you for a virtual chocolate class, or answer (chocolate!) questions you might have via phone or email.