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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 create strikingly different bars from the same beans.

We encourage you to taste both bars of the same origin side by side to experience the differences for yourself. Each pair is made using the same beans, the same philosophy, and the same basic process — with slightly varied roast profiles.

This limited-edition box set includes six bars made from three origins, plus a detailed tasting guide.

Ingredients & 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.

Weight

12 ounces (340 grams)

Learn more

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

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THE COLLECTION

The special fabric-covered accordion box housing this collection was designed by our friend, acclaimed local artist and designer Yvonne Mouser, and is handmade in India. Tied closed with a slim, vegan-leather strap, the collection box opens wide to display each bar individually. Yvonne continually inspires us by turning our design challenges into beautiful pieces of art.


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

San Francisco, California

SAN FRANCISCO BARS

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

70%
WAMPU, HONDURAS
2019 Harvest

Made in San Francisco, California

tasting notes:
classic dark chocolate, macadamia nut, honeycomb

70%
MAYA MOUNTAIN, BELIZE
2021 Harvest

Made in San Francisco, California

tasting notes:
honey yogurt, lava cake, berries

70%
CAHABÓN, GUATAMALA
2019 Harvest

Made in San Francisco, California

tasting notes:
espresso, chocolate mousse, toasted sesame

Kuramae, Tokyo

Kuramae, Tokyo

TOKYO BARS

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

70%
WAMPU, HONDURAS
2018 Harvest

Made in Kuramae, Tokyo

tasting notes:
roasted chestnut, milk caramel, hint of herbal tea

70%
MAYA MOUNTAIN, BELIZE
2017 Harvest

Made in Kuramae, Tokyo

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

70%
CAHABÓN, GUATAMALA
2018 Harvest

Made in Kuramae, Tokyo

tasting notes:
fresh fruit, white wine, yogurt

San Francisco, California

San Francisco, California

SAN FRANCISCO BARS

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

Kuramae, Tokyo

Kuramae, Tokyo

TOKYO BARS

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

70%
WAMPU, HONDURAS
2019 Harvest

Made in San Francisco, California

tasting notes:
classic dark chocolate, macadamia nut, honeycomb

70%
WAMPU, HONDURAS
2018 Harvest

Made in Kuramae, Tokyo

tasting notes:
roasted chestnut, milk caramel, hint of herbal tea

70%
MAYA MOUNTAIN, BELIZE
2021 Harvest

Made in San Francisco, California

tasting notes:
honey yogurt, lava cake, berries

70%
MAYA MOUNTAIN, BELIZE
2017 Harvest

Made in Kuramae, Tokyo

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

70%
CAHABÓN, GUATAMALA
2019 Harvest

Made in San Francisco, California

tasting notes:
espresso, chocolate mousse, toasted sesame

70%
CAHABÓN, GUATAMALA
2018 Harvest

Made in Kuramae, Tokyo

tasting notes:
fresh fruit, white wine, yogurt

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