Our Valentine's Day Collection

A Limited-Edition Three-Course Dessert Exploration

Sale price Price $120 Regular price

A Love Letter to Esmeraldas, Ecuador

Dandelion Chocolate

This will ship the week of February 8th in time for Valentine’s Day. Should you need help placing your pre-order, please don't hesitate to reach out for assistance at (415) 349-0942 or info@dandelionchocolate.com 

Unwrap three dessert courses in this curated single-origin collection highlighting our 70% Costa Esmeraldas, Ecuador chocolate, with its alluring notes of chocolate buttercream and banana. Designed by Ashley and informed by her travels to Ecuador, each course unfolds with uniquely paired flavors inspired by traditional Ecuadorian desserts and lovingly expressed with Dandelion chocolate:

FIRST COURSE
Chocolate-dipped black Mission figs

SECOND COURSE
Fifteen bonbons, five different tropics-inspired flavors

THIRD COURSE
Limited-edition chocolate hazelnut spread
Hot chocolate for two
Cocadas
And more

Each course arrives styled in a handsome reusable Japanese craft box. And finally, we’ve included a few mementos to keep. This limited-edition set is only available as a pre-order.

Ingredients & allergens

Dulce de Higos: dried black Mission figs, 70% Dandelion chocolate (cocoa beans from Costa Esmeraldas, Ecuador, organic cane sugar), heavy cream, cocoa butter, sugar, glucose, cinnamon, star anise, cardamom

Tropical Bonbons: 70% Dandelion chocolate (cocoa beans from Costa Esmeraldas, Ecuador, organic cane sugar), heavy cream, cocoa butter (from Camino Verde, Ecuador), sugar, passion fruit purée, pineapple purée, guava purée, blackberry purée, banana purée, shredded coconut, peanuts, cocoa nibs from Costa Esmeraldas, glucose, butter, lime juice, vanilla bean, salt, yellow pectin, citric acid

Recuerdos: 70% Dandelion chocolate (cocoa beans from Costa Esmeraldas, Ecuador, organic cane sugar), heavy cream, glucose, cocoa butter (from Camino Verde, Ecuador), hazelnuts, organic cane sugar, brown cane sugar, coconut, milk, eggs, butter, hazelnut oil, lemon juice

Contains: milk, tree nuts (hazelnuts and coconut), peanuts

Made in a facility that also processes peanuts, tree nuts, and wheat.

Weight

21.9 ounces (620 g)

Learn More

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

FIRST COURSE

CHOCOLATE-DIPPED FIGS

Aperitivos - Dulce de Higos

Sweet black Mission figs are dipped in 70% Costa Esmeraldas Dandelion Chocolate and stuffed with creamy, spiced-chocolate-truffle ganache; a Californian riff on the traditional Ecuadorian delicacy, Dulce de Higos.


SECOND COURSE

TROPICAL BONBON COLLECTION

Come y Bebe - Fifteen Chocolates, Five Flavors

In tribute to the exotic fruits of Ecuador, fifteen bonbons feature five fillings of smooth caramel (one with peanut praline) or jam-layered ganache, lively with flavors of passion fruit, guava, pineapple, banana, and blackberry. Each bonbon is delicately encased in a thin shell of 70% Costa Emeraldas, Ecuador chocolate.


THIRD COURSE

COCADAS CANDIES AND KEEPSAKES

Recuerdos - Chocolate Hazelnut Spread, Hot Chocolate, Cocadas

Three mementos to savor, accompanied by two diminutive tasting spoons from Japan: a pocket-sized Chocolate Hazelnut Spread and limited-edition Hot Chocolate Mix (both crafted from our Costa Esmeraldas chocolate and contained in reusable golden tins), plus six crunchy, chocolate-dipped coconut cocadas (Ecuadorian candies of caramelized panela and shredded coconut, studded with Costa Esmeraldas cocoa nibs and crisp quinoa puffs.)


Hand-Crafted in San Francisco

Karen's Flavor Picks

CURATED 5-BAR SETS

A Note on the Origin

Freddy Salazar, the owner of Costa Esmeraldas, produces unique cocoa that we make into one of our best-selling bars. Located in the Esmeraldas Province of Ecuador, Costa Esmeraldas began as a very different farm when the Salazar family acquired it over a decade ago.

Freddy’s father purchased two properties on the northeastern side of the beautiful Esmeraldas coast. On formerly dry pastureland and wild forest inaccessible by any road (and not ideal for growing cacao), he and his family created a 10-hectare (25-acre) plantation and cocoa-processing facility. What began as a passion project for the Salazars has evolved into a thriving farm of over 330 hectares (about 850 acres), approximately a third of which is used for growing cacao.

While most cocoa produced on the farm (and what we buy) is from Neo-Nacional cultivars, the farm also cultivates CCN-51 pods as a cash crop, selling to the local bulk market. In addition, the farm produces bananas and citrus, and 50 hectares (124 acres) of land have been left as virgin forest, creating a thriving habitat for flora and fauna.