Sale price Price $15 Regular price

Piura Blanco


70 2015

Dandelion Chocolate

Tasting Notes: green grapes and warm molasses

In 2015, our friends Jael and Dan Rattigan at French Broad Chocolates in Asheville, North Carolina were working with a large co-op in Peru named Norandino. Dan and Jael had a new cocoa shipment coming in, and wondered if we might be interested in getting to know Norandino and their beans. We tried several sets of beans that Norandino produces and settled on our favorite, Piura Blanco. Once the beans arrived we tinkered for months to highlight their bright fruity and warm syrupy notes, and released our first Peruvian bar in 2016.

Piura Blanco cacao is named for the location it comes from (Piura) and the high percentage of aromatic white beans found in each pod (Blanco). These rare white beans contain softer fat molecules than other cocoa, making them unusually tricky to temper. Our chocolate makers say that this origin is extra-thick in the bowl, and very hard to work with – but the delicious results are worth it. The finished bar is lush and creamy, with a softer bite than most dark chocolate, and a lighter, almost caramelly color.
Now, just in time for the 2020 holiday season, we’ve crafted a final, limited-edition batch of 70% Piura Blanco bars from our small remaining quantity of these special beans.

If you are gifting this holiday season, we offer holiday shipping. Select your preferred shipping week at checkout to ensure a timely arrival. Gift notes are always complimentary.

Ingredients and 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.


Two ounces (56g)

Learn More

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

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.