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85% and 100% Wrapped Three-Bar Gift Set

Dandelion Chocolate

Three extra-dark single-origin chocolate bars, plus a detailed tasting guide

In this tasting set, we highlight the bars we craft using 85% cocoa and above — a perfect experience for the lover of intense chocolate! These extra-dark bars are especially tricky to make. Natural flavor notes come through clearly when little to no sugar is added, so we need beans with exceptionally well-balanced flavors. High-percentage chocolate from some craft makers includes extra cocoa butter and vanilla to mute bitter tastes. We only use two ingredients, cocoa beans and organic cane sugar, so it takes time to find and develop beans that can stand on their own. The results are worth it.

If you're like us, you'll love the fudgy, brownie-like flavors of our two high-percentage Ecuadorian bars, made of beans from Costa Esmeraldas and Camino Verde, and the chocolate-and-berry notes of our Maya Mountain bar

  • 85% Costa Esmeraldas, Ecuador 2020 Harvest
  • 85% Maya Mountain, Belize 2021 Harvest
  • 100% Camino Verde, Ecuador 2022 Harvest
Ingredients and Allergens

All of our single-origin bars are 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.

For the Camino Verde 100%: This single-origin chocolate is made with just cocoa beans; no added sugar, 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 oz (170 g)

Learn More

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

kosher icon

Kosher

gluten free icon

Gluten
Free

nut free icon

Nut Free

vegan icon

Vegan

direct sourced icon

Direct
Sourced

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Two
Ingredients

+

Free shipping

The Three Origins

Cosa Esmeraldas, Ecuador

85%
COSTA ESMERALDAS
ECUADOR

2020 HARVEST

tasting notes:
classic dark chocolate, toasted sourdough, 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.

Maya Mountain, Belize

85%
MAYA MOUNTAIN
BELIZE

2021 HARVEST

tasting notes:
classic dark chocolate, buttermilk, and raspberry

Maya Mountain Cacao buys cocoa beans from a few hundred indigenous Maya smallholder cocoa producers, and gathers them into a centralized fermentary in Punta Gorda.

Camino Verde, Ecuador

100%
CAMINO VERDE
ECUADOR

2022 HARVEST

tasting notes:
fudge brownies, toffee, and milk

By carefully controlling the fermentation and drying of beans at his production facility near Guayaquil, Vicente Norero achieves optimal flavor in his cocoa, imbuing the beans with nutty notes we love.

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.

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 ten years, we've been turning cocoa beans and organic cane 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 (no vanilla, emulsifiers, or additional cocoa butter), so that the beans' quality and flavor nuances shine.

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, which allows the unique flavors of our beans to sing. 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.

Join Us at the Factory, or Book a Virtual Class to Experience Chocolate From a New Perspective

Our Chocolate Educators have been with us for many years, and share their perspectives on tasting single-origin chocolate, making chocolatey treats, and experiencing chocolate in new ways. Our factory tours and virtual and on-site classes are available for individuals, families, and group events.

See Our
Chocolate Making in
San Francisco

If you’re in San Francisco, we invite you to stop by our factory and cafés in the Mission District to sip on hot chocolate while watching our chocolate makers turn cocoa beans into chocolate bars.