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Chocolate Baking Essentials

Dandelion Chocolate

This curated Chocolate Baking Essentials collection highlights a trio 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 favorite recipes and 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. 

Costa Esmeraldas, Ecuador 70% 2018 Large Chips (500 grams): We taste notes of chocolate buttercream frosting and banana in this harvest—perfect for baking. Each bag contains enough large chips to make two batches of Dandelion Chocolate’s own Chocolate Chip Cookies, with a handful left over for nibbling. 

Weighing in at 3.5 grams each, these super-sized 70% single-origin “chocolate facets” are modeled after the hand-piped chips our kitchen team once made for our enormous cookies, famous in our cafés. They're fully tempered with a snappy, smooth, shiny finish, and are ideal for chocolate dipping and confections, as well as baking.

Ingredients: cocoa beans, organic cane sugar

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 wheat, and is made in a factory that does not process nuts. 

Camino Verde, Ecuador, 70% 2019 Chef’s Ground Chocolate (500 grams): In this harvest we taste notes of brown sugar, malt, and walnut, which blend beautifully into our recipe for Nibbuns, found on our blog.

Ground chocolate is simply cocoa beans and organic cane sugar crushed together into a coarse powder, making for fast and easy melting. This is what our pastry kitchen prefers for hot chocolate, cakes, pies, and creams that call for melted chocolate. 

Ingredients: cocoa beans, organic cane sugar 

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 wheat, and is made in a factory that does not process nuts. 

Costa Esmeraldas 2017 Harvest Cocoa Nibs (350 grams): 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 can be a straight substitution for various nuts or they can accentuate the “nuttiness” of real nuts when paired, especially with hazelnuts and almonds. They also impart the flavor of chocolate without adding sweetness, and are excellent as infusions with cream or liquors. In this harvest we taste notes of nuts and bright fruit, which are especially delicious in muffins and quick breads.

Ingredients: cocoa beans 

Made in an allergen-free facility. 

welovejam, Cacao Fruit Jam (9 ounces): 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. 

Ingredients: cacao pulp, cane sugar

Made in an allergen-free facility.