“Each of Dandelion’s single-origin bars is unique to its terroir—the Dominican is nutty and bright, the Liberian earthy and umami-rich—and helps sustain the inhabitants…of the land.”
— Chantal Martineau, Vogue
San Francisco, California.
Todd Masonis & Cameron Ring are lifelong chocolate fans, but their journey into artisan chocolate took a detour in 2002 when they co-founded social networking site Plaxo. It was only a matter of time before they started a Small Batch Dandelion Chocolate factory, and true to form, they opened their workshop in San Francisco’s Mission District in 2010. Their factory & café on Valencia Street is now a popular destination for locals and chocolate lovers from around the world.
Their core range of bars all feature exactly the same 70% recipe, with just two ingredients – cocoa beans and cane sugar. The only thing that’s different are the cocoa beans themselves as they strive to bring out the individual nuances of each bean by carefully crafting small batches. Also, by keeping the core recipe the same, Dandelion’s focus in on the subtle differences in flavor between origins.
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