Mark Bittman's
Favorite Dandelion Picks

Sale price Price $68 Regular price

Bittman ♥ Dandelion

Dandelion Chocolate

We’ve been friends with Mark Bittman since the early days of Dandelion Chocolate. He has a singular love of chocolate, and shared his tasting notes with us when we really needed it. These days, Mark writes for his newsletter, The Bittman Project, sharing recipes, cooking inspiration, travel anecdotes, and commentary; he's also the host of the podcast Food with Mark Bittman.

For the first time we are collaborating with Mark on a collection of two of his favorite things: Chocolate Bars and our Hot Chocolate Mix.

The special set includes five bars selected as staff favorites, along with tasting notes, and a reusable glass bottle of our Hot Chocolate Mix.

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.

Weight

15.6 oz (440 g)

Learn more

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

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A Set of Bittman's Favorites, Including:

Hot Chocolate Mix

“I really enjoy making hot chocolate for my grandson -- especially when it's something as great as Dandelion’s Hot Chocolate Mix. Who needs to wait until winter to drink it? It's a staple in my house all year long.”

— Mark Bittman

What makes our hot chocolate different?

Our classic Hot Chocolate Mix is rich, subtly sweet, and deeply chocolatey.

Inside each bottle includes our hot chocolate mix made from the 70% Camino Verde, Ecuador single-origin chocolate we use for our house hot chocolate drinks.


For more Recipes

If you enjoy making and serving our hot chocolate at home, you’ll find more recipes for hot and cold chocolate drinks, chocolate cakes, brownies, cookies, and much more in our book, Making Chocolate: From Bean to Bar to S’more.

Chocolate Bars (Staff Picks)

“The range of profiles of these five bars is remarkable, from the fruitiness of the Ambanja Madagascar to the intensity of the Costa Esmeraldas. It's a journey to the chocolate regions of the world. ”

— Mark Bittman

 

featuring

 

70%
Ambanja
Madagascar

2018 HARVEST

tasting notes
pineapple, challah bread, vanilla custard

70%
Tumaco
Columbia

2017 HARVEST

tasting notes
chocolate ice cream, walnut brownies, wildflower honey

70%
Kokoa Kamili
Tanzania

2017 HARVEST

tasting notes
honey, fresh pineapple, chocolate pudding

70%
Sierra Leone
Gola Rainforest

2017 HARVEST

tasting notes
tangy, fruity fudge brownies, marshmellow, roasted almond

70%
Costa Esmeraldas
Ecuador

2020 HARVEST

tasting notes
molasses, chocolate pudding, hint of blueberry

70%
Ambanja, Madagascar

2018 HARVEST

tasting notes
pineapple, challah bread, vanilla custard

70%
Tumaco, Columbia

2017 HARVEST

tasting notes
chocolate ice cream, walnut brownies, wildflower honey

70%
Kokoa Kamili, Tanzania

2017 HARVEST

tasting notes
honey, fresh pineapple, chocolate pudding

70%
Sierra Leone, Gola Rainforest

2017 HARVEST

tasting notes
tangy, fruity fundge brownies, marshmellow, roasted almond

70%
Costa Esmeraldas, Ecuador

2020 HARVEST

tasting notes
molasses, chocolate pudding, hint of blueberry

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.