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85% and 100% Wrapped Three-Bar Gift Set

Dandelion Chocolate

In this tasting set, we highlight the bars we make 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 creamy, tangy, roasty aromas of our two high-percentage Ecuadorian bars, from Costa Esmeraldas and Camino Verde, and the tropical notes of our Maya Mountain beans.

  • 85% Costa Esmeraldas, Ecuador 2020 Harvest
  • 85% Maya Mountain, Belize 2018 Harvest
  • 100% Camino Verde, Ecuador 2019 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.


6 oz (170 g)

Learn More

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

The Three Origins



tasting notes:
buttermilk, dark chocolate,
and orange zest

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.



tasting notes:
fresh pineapple, Greek yogurt,
and toasted sourdough bread

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.



tasting notes:
crème fraîche, black coffee,
and roasted peanuts

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.


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.


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.


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.