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COSTA ESMERALDAS
LARGE CHIPS

In this batch of chips, we taste notes of fudge brownies, fresh milk, and cherry
$50

HOT CHOCOLATE MIX TRIO

three recipes, in reusable corked glass vials, ready for any holiday occasion
$65

MAKE YOUR OWN TRUFFLES

guided by our educators, make your own truffles at home
$120

Sale price Price $30 Regular price $30

Large Chips

Ambanja

Madagascar

70 2017

Dandelion Chocolate

These beans come from Bertil Akesson’s Bejofo Estate. Bertil dries these beans with an especially quick method—on concrete beds under the hot Madagascar sun—that retains the beans’ acidity and results in a strong, fruity punch. The exact fruit flavor of the beans we buy from Bertil can vary from season to season, harvest to harvest, or even roast to roast.

In this new 2017 batch of Madagascar chips, we taste notes of passionfruit yogurt and shortbread cookie.

Weighing in at a substantial 3.5 grams each, these single-origin chocolate chips are fashioned for bakers and home chocolatiers of all levels. They were modeled after the hand-piped chips our kitchen team used to make for the enormous cookies we serve in our cafés. Our large chips are fully tempered with a snappy, smooth, shiny finishperfect for baking and making confections, from brownies and cookies to chocolate-dipped strawberries and homemade truffles.

Each bag has enough chips to make two batches of our Very Best Chocolate Chip Cookies, with a handful left over for nibbling. Find this recipe and others in our book, Making Chocolate: from Bean to Bar to S’more.

Ingredients & allergens

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.

85% Dandelion chocolate

Weight
  • 17.6 oz (500 g)
  • 5.5 lb (2.5 kg)
Learn More

If you are an aspiring chocolatier or a chocolate geek who wants to learn more about the chemistry of chocolate, these team blog posts dive deeper into tempering:

  • Pearl’s lessons examine the six forms of chocolate and some unexpectedly beautiful swirled, bloomed chocolate.
  • Elman compares tempering chocolate by machine and by hand.
  • Lisa’s tips will have you hand-tempering chocolate bonbons and chocolate-dipped strawberries like a pro.

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

About Ambanja, Madagascar

The first full container of beans we purchased in 2012 came from Bertil Akesson’s Bejofo Estate in Ambanja, Madagascar, where cacao has been grown since 1920. We purchase beans from the estate every year, and for the first time in 2017, bought two containers (around 25 tonnes).

Bertil's 600-hectare estate has trees that are up to 80 years old, and is the largest single estate we work with. Estate operations are smooth and consistent: Every morning during harvest season, farm workers cut down hundreds of ripe pods, crack them open, and move the contents quickly into fermentation boxes where they stay for six days. Fermenting the beans immediately after harvest is a crucial piece of quality control; Bertil ensures that it happens within hours.

Once fully fermented, the beans are dried briefly in full sun on cement patios before being moved to elevated drying decks to finish drying slowly. We believe this two-part drying process is partially responsible for the delicious flavor of these beans. It is an honor to work with Bertil both because we love his cocoa and because he has paved the way for continued development of specialty cacao that has happened in the last few years.

The flavor of Bertil's beans changes slightly each year, and always features bright fruit and punchy acidity.

About the Shape

“When heated, they shine like glass but keep a recognizable shape and enviable texture.”

BLOOMBERG

Our friend Remy Labesque, senior industrial designer at Tesla Inc., designed these molds and unique faceted chips for us. The traditional chocolate chip shape is optimized for the industrial manufacturing process, not necessarily for baking. Our chocolate facets feature a flat, pyramidal shape that allows the chocolate to melt on your tongue, the recommended technique for tasting chocolate. The end result is a faceted chip that is ideal for both baking and nibbling.   

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.