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Tokyo & SF Collection

Dandelion Chocolate

This set presents a rare opportunity to experience the intriguingly different flavors brought out by our two culturally distinct teams of craft chocolate makers. Because chocolate makers tend to calibrate roast profiles to their local palates, our San Francisco and Tokyo teams craft strikingly different bars from the same beans.

This limited-edition box set includes six bars in total: two bars (one from San Francisco and the other from Tokyo) from these three origins:

  • Wampu, Honduras
  • Maya Mountain, Belize
  • Cahabón, Guatamala

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

If you’d like to send this collection for the holiday season, we offer holiday shipping. Select your preferred shipping week at checkout to ensure a timely arrival. Gift notes are always complimentary.

12 ounces (340 g)

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.

Same beans, same process.
Different cultures, different palates, different bars.

We always wondered how much culture influences the palate. This special tasting set illustrates how two Dandelion Chocolate teams — one from San Francisco, the other from Tokyo — use the same beans and philosophies to develop six unique bars from across the globe. We encourage you to taste both bars of the same origin together to experience the differences for yourself. Each pair is made from the same ingredients using the same basic methods — with slightly varied roast profiles to highlight distinctive flavor nuances.

San Francisco, California

Kuramae, Tokyo

SAN FRANCISCO BARS

In San Francisco, we lean towards creamy, fruity, nutty, and caramel flavors.

70%
WAMPU, HONDURAS
2017 Harvest

Made in San Francisco, California

tasting notes:
classic dark chocolate, macadamia nut, and honeycomb

70%
MAYA MOUNTAIN, BELIZE
2018 Harvest

Made in San Francisco, California

tasting notes:
strawberry milkshake, brown sugar, and chocolate mousse

70%
CAHABÓN, GUATAMALA
2017 Harvest

Made in San Francisco, California

tasting notes:
espresso, chocolate mousse, and toasted sesame

TOKYO BARS

Our Tokyo team often enjoys more fermented, roasted, bitter, and herbaceous flavors.

70%
WAMPU, HONDURAS
2017 Harvest

Made in Kuramae, Tokyo

tasting notes:
caramelized almond, vanilla, and hint of chai

70%
MAYA MOUNTAIN, BELIZE
2017 Harvest

Made in Kuramae, Tokyo

tasting notes:
cheesecake, chocolate-dipped strawberries, and roasted peanuts

70%
CAHABÓN, GUATAMALA
2018 Harvest

Made in Kuramae, Tokyo

tasting notes:
fresh fruit, white wine, and yogurt

THE COLLECTION

This limited-edition accordion-style box is designed by our friend Yvonne Mouser, and handmade in India. Tied with a thin vegan leather strap holding the collection together, the box opens wide to display each bar individually. Yvonne is a San Francisco-based artist, designer, and maker whose work has been featured in the San Francisco Museum of Craft and Design, COPIA, and the Headlands Center for the Arts. Her work is included in private collections around the country.

ABOUT DANDELION CHOCOLATE JAPAN

We launched Dandelion Chocolate Japan in collaboration with Seiji Horibuchi in 2016. Seiji frequented our Valencia Street café and we developed an immediate rapport based on our shared love of chocolate. Seiji has an eye for detail and boundless energy, and we loved our conversations together. He proposed taking our chocolate international by building a new factory in Kuramae, old Tokyo — an area known for artisan workshops and a craft culture.

For more about Dandelion Chocolate Japan, we invite you to visit our blog.

David foils chocolate bars at the 16th Street Factory

Mari prepares a profile in Kuramae, Tokyo