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85% and Above Three-Bar Tasting Set

Dandelion Chocolate

In this tasting set, we are highlighting the bars we make that are 85% cocoa and above - the perfect experience for the lover of intense chocolate!

These extra-dark bars are especially tricky to make; natural flavor notes come through clear and strong, so you need beans with exceptionally well-balanced flavors to make a good dark bar.

High-percentage bars from some craft makers include extra cocoa butter and vanilla to mute the bitter flavors. We only use two ingredients, cocoa beans and cane sugar, so it takes longer to find and develop beans that can stand on their own. The result is worth it. If you're like us, you'll love the fudgy, nutty tones of our two high-percentage beans from Costa Esmeraldas and Camino Verde, Ecuador, and the creamy, citrus notes of our Maya Mountain beans, from Belize.

  • 85% Costa Esmeraldas, Ecuador 2017 Harvest
  • 85% Maya Mountain, Belize 2017 Harvest
  • 100% Camino Verde, Ecuador 2019 Harvest

 

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.

The Three Origins

85%
COSTA ESMERALDAS, ECUADOR
2017 Harvest

tasting notes:
banana, raw peanut, and chocolate truffle

In 2016, Freddy Salazar’s family hosted Eric (along with Mufu, Bret, Ryan, and Greg), who is the maker of this bar and the Costas Esmeraldas 70% bar. They had the rare opportunity to learn more about Freddy’s experimental and ever-evolving approach to growing, fermenting, and drying his beans.

85%
MAYA MOUNTAIN, BELIZE
2017 Harvest

tasting notes:
ripe tropical fruits, honey, and buttermilk

The beans for this bar come from Maya Mountain Cacao, Ltd., a social enterprise in Belize. Chocolate maker Elman is delighted with the chocolatey notes these beans bring forward as an 85% bar.

100%
CAMINO VERDE, ECUADOR
2019 Harvest

tasting notes:
sour cream, roasted nuts,
and dark chocolate cake

These beans come from Camino Verde Cacao, located in central Ecuador in Duran (near Guayaquil). Vicente Norero, the owner and general manager, is one of the most innovative cocoa producers we know. He buys freshly harvested, unfermented beans from over 100 farms and associations around Ecuador.

Our Chocolate Philosophy

From 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 is 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 with you.

CONNECTING OVER CHOCOLATE

Online classes. Continental doorstep delivery. SF retail and deliveries.

 

We hope someday you'll join us at our San Francisco factory to savor a toasty house-made s'more while watching our 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.

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