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Dandelion Chocolate

Extraordinary circumstances call for extraordinary thoughtfulness. This is the most comprehensive, wide-ranging collection of confections we’ve ever compiled, with all of the essentials for sharing and celebrating. Featuring five of our flavorful single-origin chocolate bars and four of our favorite San Francisco Bay Area chocolatiers and confectioners, this set includes three single-origin hot chocolate mixes in elegant, reusable glass vials; salted cacao bitters for stiff mezcal happy-hour cocktails; chocolate-covered nuts to accompany late-night snacking; and single-origin chocolate bars and sea-salt caramels to keep within arm’s length all day.

Ingredients & allergens
  • Staff Picks Set chocolate bars: cocoa beans and organic cane sugar
  • Hot Chocolate Mix Trio:
    • House: 70% Camino Verde, Ecuador chocolate (cocoa beans, organic cane sugar), light brown sugar
    • Mission: 70% Ambanja, Madagascar chocolate (cocoa beans, organic cane sugar), light brown sugar, allspice, cayenne pepper, cinnamon, pasilla chile
    • Hojicha: 70% Camino Verde, Ecuador chocolate (cocoa beans, organic cane sugar), light brown sugar, roasted green tea
  • Feve Sea Salt Caramels: Dandelion chocolate (cocoa beans from Camino Verde, Ecuador and organic cane sugar), sugar, heavy cream, butter, glucose, vanilla beans, sea salt, non-GMO soy lecithin
  • Workhorse Rye Salted Cacao Bitters: cacao (made from beans from Camino Verde), dandelion root, marshmallow leaf and root, milk thistle, cardamom, cinnamon, whole tangerine, Carignan wine from Broc Cellars, Takesumi Japanese salt
  • NeoCocoa Black Sesame Toffee Brittle: Dandelion Chocolate 70% Camino Verde, Ecuador chocolate (cocoa beans and organic cane sugar), brown sugar, butter, black sesame seeds, toasted sesame seeds, sea salt
  • Le Dix Sept Chocolate Nougat: sugar, organic honey, hazelnuts, organic dried black Mission figs, organic pumpkin seeds, glucose, water, Dandelion chocolate 70% (cocoa beans, organic cane sugar), organic eggs, organic cocoa butter, dried egg whites
  • Feve Chocolate-Covered Almonds: Camino Verde, Ecuador chocolate (cocoa beans and organic cane sugar), almonds, sugar, salt, soy lecithin (emulsifier), natural vanilla extract, cocoa butter, cocoa powder
Weight
  • Staff Picks Set chocolate bars (set of five bars): 2 oz (56 g) each
  • Hot Chocolate Mix Trio: 16.8 oz (480 g)
  • Feve Sea Salt Caramels: 3 oz (85 g)
  • Workhorse Rye Salted Cacao Bitters: 2 oz (56 g)
  • NeoCocoa Black Sesame Toffee Brittle: 3 oz (85 g)
  • Le Dix Sept Chocolate Nougat: 2.8 oz (79 g)
  • Feve Chocolate-Covered Almonds: 3 oz (85 g)
Learn More

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

INCLUDED IN THIS SET:

Five-Bar Staff Picks Set

We invite you to peel back five golden wrappers and join us in savoring Dandelion insiders’ personal-favorite chocolate bars, each featuring deliciously different tasting notes. With this special introduction to two-ingredient, single-origin chocolate, you'll go beyond "chocolatey" aromas to experience varied flavor arcs, and explore a range of fudgy, nutty, creamy, fruity, and honey-sweet tasting notes.

70%
KOKOA KAMILI

TANZANIA

notes of honey, fresh pineapple, and chocolate pudding

70%
VALE POTUMUJU

BRAZIL

notes of orange blossom honey, chocolate ice cream, and candied nuts

70%
GOLA RAINFOREST

SIERRA LEONE

notes of fudge brownie, marshmallow, and roasted almond

70%
COSTA ESMERALDAS

ECUADOR

notes of fudge brownies, fresh milk, and cherry 

85%
MAYA MOUNTAIN

BELIZE

notes of fresh pineapple, greek yogurt, and toasted sourdough bread

HOT CHOCOLATE MIX TRIO

Three flavorful hot chocolate mixes in elegant, reusable glass vials designed by Remy Labesque. Our classic House Hot Chocolate is rich with the fudgy notes of 70% Camino Verde, Ecuador chocolate. In our Mission Hot Chocolate, lively spices complement the bright, fruity aromas of 70% Ambanja, Madagascar chocolate. And our unique Hojicha Hot Chocolate, a Dandelion Japan café staple crafted from delicately roasted Japanese green tea and 70% Camino Verde, Ecuador cocoa, features subtle smokey notes and a smooth finish.

FEVE SEA SALT CARAMELS

Made with Dandelion chocolate, each smooth, buttery caramel is a perfect balance of salty and sweet. Imagine specks of vanilla bean floating in rich caramel offset by delicate, minerally, unrefined fleur de sel (handpicked off the coast of Brittany, France). This delicacy is a collaboration with Shawn Williams of Feve, one of our favorite San Francisco chocolatiers.

WORKHORSE RYE BITTERS

From our friends at Workhorse Rye, a San Francisco maker of organic whiskey and bitters, we have tiny droplets in big flavors. Made with our sustainably sourced Camino Verde, Ecuador roasted cocoa beans, these bitters are distilled from rye and grapes, and contain our roasted cacao beans as well as other botanicals. The result is a highly flavored, aromatic, and rounding element to add to baked goods, coffee, desserts, marinades, or any culinary creation calling for vanilla extract or Worcestershire sauce. Best of all, these bitters sing in cocktails like Old Fashioneds, as well as mixed into lemonade or cold soda water.

NEOCOCOA BLACK SESAME
TOFFEE BRITTLE

Christine Doerr and her small team are still producing one of our favorite chocolate confections during this time. The combination of black sesame, 70% Camino Verde chocolate from Ecuador, brown-sugar butter toffee, and a pinch of sea salt makes this one of our favorites.

LE DIX SEPT CHOCOLATE NOUGAT

Le Dix-Sept Pâtisserie’s owner and Bay Area native, Michelle Hernandez, crafts this handmade nougat with black Mission figs, pumpkin seeds, hazelnuts, and Dandelion chocolate, inspired by her years of living and training in France. We enjoy this nougat on its own and especially when paired with Stilton or Manchego cheese, which elevates the nougat’s naturally fruity and nutty flavors.

FEVE CARAMELIZED ALMONDS

Feve’s Chocolate-Covered Almonds have been a long-standing favorite since we opened our Valencia Street factory in 2010. Each dark-roasted, caramelized almond is layered with Dandelion chocolate – the perfect combination of salty and sweet, chocolate and almond.

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.