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85% and 100% Wrapped Three-Bar Gift Set

Dandelion Chocolate

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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.

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.

Join Our Virtual Classes to Experience Chocolate from a New Perspective

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

See Our
Chocolate-Making in
San Francisco

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