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Chocolate Baking Essentials

Dandelion Chocolate

This curated Chocolate Baking Essentials collection highlights a quartet of cacao-derived ingredients for baking: three surprisingly different textures and flavors from crunchy roasted cocoa nibs, to sweet cacao fruit jam, to smooth finished 70% single-origin chocolate. We’ve included our “Maybe The Very Best Chocolate Chip Cookie” recipe to get you started, and we encourage you to dive deep into your pantry to bake up your own chocolate adventure.

Pair this with Making Chocolate: from Bean to Bar to S’more: our 366-page hardcover book that includes everything we've learned about making chocolate since the day we first cracked open a cocoa bean. It’s a complete guide to making chocolate from scratch at home, signed by all the authors. Learn simple kitchen hacks, like winnowing with a hairdryer, as well as the complex science and mechanics behind making and tasting chocolate. In Making Chocolate we also share recipes that include single-origin, two-ingredient chocolate—such as our European Drinking Chocolate, Chocolate Shortbread, and Red Velvet Beet Cake—to get you started.

Ingredients & allergens
  • Large Chef's Chips: cocoa beans from Costa Esmeraldas, Ecuador and organic sugar
  • Chef's Ground Chocolate: cocoa beans from Camino Verde, Ecuador and organic cane sugar
  • Cocoa Nibs: cocoa beans
  • Cocoa Fruit Jam:cacao pulp and cane sugar

All products were made in an allergy-free facility.

  • Large Chef's Chips: 17 oz (500 g)
  • Chef's Ground Chocolate: 17 oz (500 g)
  • Cocoa Nibs: 12 oz (350 g)
  • Cocoa Fruit Jam: 9 oz (265 g)
Learn more

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





Weighing in at 3.5 grams each, we modeled these “chocolate facets” after the hand-piped chips our kitchen team makes for our enormous cookies, famous in our cafés. Our 70% single-origin chips are fully tempered with a snappy, smooth, shiny finish—perfect for chocolate dipping, confections, and baking.


Chef's Ground Chocolate is made of nothing but cocoa beans and organic cane sugar ground into a coarse powder, perfect for fast and easy melting. This is what our pastry kitchen prefers for hot chocolate, cakes, pies, and creams that call for melted chocolate. In this Camino Verde 70% Chef's Chocolate we taste notes of brown sugar, malt, and walnut. We recommend trying this in our recipe for Nibbuns found on our blog and in our book Making Chocolate: from Bean to Bar to S’more.


Cocoa nibs are fermented, dried, and roasted cocoa beans, broken into small pieces after the shell is removed. The holy grail of a bean-to-bar pastry kitchen, they are the purest, most direct expression of a cocoa bean’s flavor in all its delicious complexity. Nibs are a great flavor catalyst—they can be punchy and acidic like ripe strawberries, toasty and nutty like roasted almonds, or creamy and sweet like peach ice cream. Enjoy them simply roasted as a unique addition to any dish.


Eric Haeberli of welovejam makes this jam using just two ingredients: sugar and cacao fruit from San Pedro Sula, Honduras (the same partners who provide the cocoa beans for our Wampu, Honduras single-origin chocolate). The tropical flavors of the cacao fruit make a tangy, refreshing jam (which surprisingly doesn’t taste at all like chocolate) with notes of lychee, crisp apple, and dry champagne. We’ve used welovejam’s cacao fruit jam in jelly rolls, truffles, pâte de fruit, and smeared on scones.

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.