A homegrown San Francisco chocolate company, Dandelion was started by Cameron Ring and Todd Masonis in their garage. Their small batch, “bean-to-bar” chocolate is very pure and distinct. With 70% cacao and 30% sugar (no additives) their flavors are focused and textures velvety. They buy their beans directly from farmers, and package the bars with handmade recycled paper from India’s garment industry. Each bar is printed with metallic inks in tight unique patterns designed by hand. Each 2 oz. bar is handmade, molded, packaged and signed. Sold individually.
70% Ambanja, Madagascar – Fruity citrus taste, raspberry & cherry notes bold with slight sourness like meyer lemonade.
100% Camino Verde, Ecuador - Tannic start and almond-butter texture of this pure, bold, chocolatey bar. Purely 100% ground cacao (no sugar!)
70% Maya Mountain, Belize - Green grape start before the signature notes of pineapple and honey, followed by a slightly tangy finish
70% San Francisco de Macoris, Dominican Republic - Roasted peanuts, honey, and subtle cherry
70% Butuo, Liberia - Earthy notes that melt into silky caramel, butter and cinnamon
70% Mantuano, Venezuela - Tastes a bit like gingerbread, espresso and cinnamon.