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COSTA ESMERALDAS
LARGE CHIPS

In this batch of chips, we taste notes of fudge brownies, fresh milk, and cherry
$50

HOT CHOCOLATE MIX TRIO

three recipes, in reusable corked glass vials, ready for any holiday occasion
$65

MAKE YOUR OWN TRUFFLES

guided by our educators, make your own truffles at home
$120

Sale price Price $30 Regular price $30

Large Chips

Tumaco

Colombia

70 2017

Dandelion Chocolate

These beans come from the Tumaco region of Colombia, where Cacao Hunters, a Colombian company sourcing and blending local cocoa, encourages cacao diversity by working with farmers to cultivate regional varieties. The company buys and blends beans from local co-ops, then works with another Colombian business called Uncommon Cacao which provides cocoa to chocolate makers willing to pay a premium for high-quality beans.

In this 2017 harvest we taste notes of chocolate ice cream, walnut brownies, and wildflower honey.

Weighing in at a substantial 3.5 grams each, these single-origin chocolate chips are fashioned for bakers and home chocolatiers of all levels. They were modeled after the hand-piped chips our kitchen team used to make for the enormous cookies we serve in our cafés. Our large chips are fully tempered with a snappy, smooth, shiny finish—perfect for baking and making confections, from brownies and cookies to chocolate-dipped strawberries and homemade truffles.  

Each bag has enough chips to make two batches of our Very Best Chocolate Chip Cookies, with a handful left over for nibbling. Find this recipe and others in our book, Making Chocolate: from Bean to Bar to S’more.

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.

85% Dandelion chocolate

Weight
  • 17.6 oz (500 g)
  • 5.5 lb (2.5 kg)
Learn More

If you are an aspiring chocolatier or a chocolate geek who wants to learn more about the chemistry of chocolate, these team blog posts dive deeper into tempering:

  • Pearl’s lessons examine the six forms of chocolate and some unexpectedly beautiful swirled, bloomed chocolate.
  • Elman compares tempering chocolate by machine and by hand.
  • Lisa’s tips will have you hand-tempering chocolate bonbons and chocolate-dipped strawberries like a pro.

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

About Tumaco, Colombia

Cacao Hunters is the first Colombian company sourcing and producing cocoa within Colombia. They're an ideal partner, being open to innovation and experimentation, which allows them to produce the best cocoa possible.

Cacao Hunters works passionately with farmers producing local cultivars in regions where income generation has been difficult due to recent conflict. Owners Carlos Ignacio Velasco and Mayumi Ogata (a former pastry chef) met in 2009 in Japan and have been working together ever since to produce high-quality cocoa in challenging parts of Colombia. One of these regions is Tumaco, a lush area infamous for coca production and, unfortunately, the issues accompanying it. Other than coca and cacao, sources of income in Tumaco are limited to avocado, açai, and chontaduro (a palm fruit).

Carlos and Mayumi first traveled to Tumaco in 2011 to evaluate the region's potential for producing excellent cocoa. With local U.N. contacts to show them around, they immediately found that farmers were very interested in eliminating coca and producing more cocoa, in part out of deep respect for Tumaco's long history of cacao cultivation.

About the Shape

“When heated, they shine like glass but keep a recognizable shape and enviable texture.”

BLOOMBERG

Our friend Remy Labesque, senior industrial designer at Tesla Inc., designed these molds and unique faceted chips for us. The traditional chocolate chip shape is optimized for the industrial manufacturing process, not necessarily for baking. Our chocolate facets feature a flat, pyramidal shape that allows the chocolate to melt on your tongue, the recommended technique for tasting chocolate. The end result is a faceted chip that is ideal for both baking and nibbling.   

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.