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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 five of our favorite San Francisco Bay Area chocolatiers and confectioners, this set includes three seasonal 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
  • Flavor Pick 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 sugar), sugar, heavy cream, butter, glucose, vanilla beans, sea salt, non-GMO soy lecithin
  • Workhorse Rye, Bitters:rye & cane spirit, heirloom pumpkins, artichoke leaf, suma root, eletheuro root, beer, orange bell peppers, sweet potato, cranberries, cocoa (made from beans from Camino Verde), dandelion root, rosemary, sage, rooibos, bitterman sea salt, and other herbs & botanicals.
  • 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% (cacao beans, cane sugar), organic eggs, organic cocoa butter, dried egg whites
  • Feve Chocolate-Covered Almonds: Camino Verde, Ecuador chocolate (cocoa beans and organic sugar), almonds, sugar, salt, soy lecithin (emulsifier), natural vanilla extract, cocoa butter, cocoa powder
Weight
  • Flavor Pick chocolate 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, 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:

5-Bar Flavor Pick Set

5 single-origin bars hand-picked by Karen, our Flavor Manager to highlight our most "chocolatey" bars. “I encourage you to employ your curiosity as you taste these bars, and look for all of the ways that our understanding of chocolate can be broader and richer by embracing the complexity that chocolate has to offer.”

70%
HACIENDA AZUL

COSTA RICA

notes of chocolate almond biscotti and buttery caramel

70%
WAMPU

HONDURAS

notes of classic dark chocolate, macadamia nut, and honeycomb

70%
GOLA RAINFOREST

SIERRA LEONE

notes of molten chocolate cake, toffee, and cinnamon

70%
CAHABÓN

GUATEMALA

notes of espresso, chocolate mousse, and toasted sesame

70%
COSTA ESMERALDAS

ECUADOR

notes of chocolate buttercream frosting and banana

HOT CHOCOLATE MIX TRIO

Three delicious 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 Workhouse 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 contain five varieties of organic heirloom pumpkins grown in Northern California at La Tercera Farms aged with rye, Almanac Beer, artichoke leaf, and organic spices. The result is a highly-flavored, aromatic, and rounding element to add to baked goods, coffee, desserts, marinades, or any culinary situation that calls for vanilla extract or Worcestershire sauce. Best of all, these bitters sing in cocktails like an Old Fashioned, 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.