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Dandelion Chocolate

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description Dandelion Chocolate Overview

From its San Francisco base, Dandelion Chocolate makes bean-to-bar chocolate with a focus on cacao origin and processing. Its single-origin dark chocolate bars use cocoa beans and sugar, allowing differences between beans to remain central to the flavor. Sourcing information and batch details help connect a finished bar with the producers and places behind it, including origins such as Madagascar, Ecuador and Venezuela. Roasting and other production choices are adjusted to explore the character of the cacao, rather than aiming for one uniform flavor across every bar.

Dandelion suits curious newcomers as well as experienced chocolate enthusiasts who enjoy comparing origins and cacao percentages. Its transparency and small-batch approach distinguish it within craft chocolate. Specific offerings change, and a country's name alone does not describe a single flavor, since the producer and fermentation process also influence the result.

help Dandelion Chocolate FAQ

Where is Dandelion Chocolate headquartered?

Dandelion Chocolate is a bean-to-bar chocolate factory based in the Mission District of San Francisco, California. They operate their main factory, café, and retail store on Valencia Street.

How does Dandelion Chocolate source their cocoa beans?

The company uses a direct trade model, partnering directly with cocoa farmers in countries like Madagascar, Ecuador, and Venezuela. This allows them to ensure fair compensation and high transparency in their supply chain.

How many ingredients are typically in a Dandelion Chocolate bar?

Their signature chocolate bars are made with only two ingredients: cocoa beans and organic cane sugar. They do not add cocoa butter, soy lecithin, or vanilla, allowing the terroir of the beans to shine through.

Does Dandelion Chocolate offer factory tours?

Yes, they offer free public tours of their Valencia Street factory in San Francisco. The tour walks visitors through their entire bean-to-bar process, from sorting and roasting to winnowing and conching.

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