Dandelion Chocolate is a bean-to-bar chocolate factory in the Mission District of San Francisco. They opened our workshop out of a lifetime love of chocolate. Their friends often said that given enough time, it seemed inevitable that one of them would open a chocolate factory. They watched as they experimented with growing small cacao plants in our apartments, pan roasted beans in the oven, and ate their way through many of the chocolate shops of the world. In early 2010, they decided to share our craft chocolate with their friends and family and have expanded since. Currently, in their factory in the Mission district of San Francisco, they roast, crack, sort, winnow, grind, conch, and temper small batches of beans and then mold and package each bar by hand. By sourcing high quality beans and carefully crafting tiny batches, Dandelion Chocolate tries to bring out the individual flavors and nuances of each bean. Choose your flavor:
-70% Hacienda Azul, Costa Rica: These beans come from Hacienda Azul, a single estate near Turrialba, Costa Rica. Chocolate maker Ryan loves the dynamic range of flavors that are possible in these beans at different toasting temperatures. The bar tastes of a strong chocolatey base with notes of caramel, toffee, and a little bit of graham cracker.
-70% Gola Rainforest, Sierra Leone: Made with beans from the first official cacao harvest exported from Sierra Leone to the US. Read more about the process of making this bar and the amazing behind-the-scenes experience of the maker on their blog here.