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Dandelion Chocolate

@dandelionchocolate

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Bean-to-bar chocolate made in San Francisco, with café/retail locations in Japan and Las Vegas.

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Hi, welcome to Dandelion Chocolate.

Since 2010, we’ve been crafting chocolate with just two ingredients: cocoa beans and sugar. Chocolate isn’t one flavor. It can have more complexity than both coffee and wine. By sourcing single-origin beans and adding only sugar, we bring out the distinctive flavors of each harvest.

In addition to making chocolate bars, we make confections, cakes, cookies, s’mores, and drinks that highlight the tasting notes of our single-origin chocolate. I hope you’ll take a factory tour, or visit one of our cafés in San Francisco, Las Vegas, or Tokyo for a hot chocolate and a pastry.

Todd Masonis
Co-Founder

video by @jacobdcombs and @omerlotan by @dandelionchocolate

Our most cherished holiday tradition returns: the Dandelion Chocolate Advent Calendar, a celebration of Nordic mythology. Twenty-five unique confections are nestled in ornament boxes illustrated by Danish artist Lisa Grue. Each treat, made with our single-origin chocolate, was chosen through blind tastings from hundreds of submissions.

Preorders are open now for delivery in November, at the link in bio. by @dandelionchocolate

Step into our kitchen with Chef Lisa Vega as she crafts our rich, chocolate Gateau Basque - a deliciously shareable cake. by @dandelionchocolate

"While paging through Alice Medrich’s brilliant book, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, I came across her Bittersweet Decadence Cookies. Inspired, I used espresso and our single-origin chocolate to develop the richest, gooiest, most chocolatey cookie you can imagine, with a deep mocha flavor. Your choice of chocolate here should pair well with coffee. Sometimes I’ll use a classic chocolatey origin, or experiment with something nutty, or a chocolate with softer fruit notes, particularly berry."
– Lisa

Save this recipe for your next bake. by @dandelionchocolate

VAN LEEUWEN X DANDELION CHOCOLATE🍫

Dandelion Chocolate is a San Francisco-based, small-batch chocolate maker known for its two-ingredient approach. When developing a Fall-inspired dessert, the quality of the chocolate makes all the difference.

@dandelionchocolate makes its chocolate with just cocoa beans and sugar, without added cocoa butter, lecithin, or vanilla. This particular chocolate is sourced from farms surrounding Reserva Zorzal, a bird sanctuary in the Dominican Republic. Its tasting notes include allspice, strong milk tea, and gâteau au chocolat.✨

Our culinary team used this chocolate to make freshly baked, warm Pumpkin Chocolate Blondies, served alongside a scoop of Earl Grey Tea ice cream. Dark Chocolate Curls and Whipped Cream complete the dessert.

Made to order and available exclusively at @vanleeuwenflavorlab in Greenpoint, Brooklyn, starting Friday through the weekend, while supplies last.🍦 by @dandelionchocolate

This year’s Advent Calendar has a hardcover storybook that includes twenty-five tales adapted from Norse, Finnish, Sámi, Icelandic, Swedish, Norwegian, and Danish tradition. Each are paired with a note on the real event in the sky behind it.

Lisa Grue (@lisagrue), the artist who designed our calendar, illustrated the book and wrote the stories together with Lauren, who has led our Advent Calendar for nearly a decade.

The stories climb Yggdrasil, the World Tree, one night at a time: from its roots on December 1ˢᵗ to the North Star at its crown on the 25ᵗʰ. Each night pairs a story with a confection, plus a short video from Thomas DuBois, a folklorist of Nordic tradition. by @dandelionchocolate

We make our bars with just two ingredients, but that doesn't stop customers from asking us to add fruit or nuts (even Dandelion team members). Our answer to that ask is our Fruit and Nut Collection: caramelized-nut dragées & chocolate-covered dried fruits.

California-grown almonds, Piedmont hazelnuts, and Dominican macadamias are caramelized in small batches. Local strawberries, Montmorency sour cherries, and three grape varietals are dried at their peak. Each piece tumbles in a rotating drum while we coat it in fine, even layers of single-origin chocolate. by @dandelionchocolate

Pecan caramel, passion fruit marzipan, pistachio cherry, or peanut butter caramel – which would you try first?

Melissa Coppel, a Colombian-born chocolatier and pastry chef, made four candy bars with our 70% Kokoa Kamili, Tanzania chocolate, each built in layers of caramel, praliné, marzipan, or jam. by @dandelionchocolate

Stephen shows us how to make the perfect cup of hot chocolate at home, using our House Hot Chocolate Mix.

It's quick, easy, and delicious. by @dandelionchocolate

Winter Tales is back!

Last year, Houston-based Mostly Chocolate’s treat in our Advent Calendar was such a big hit, that we invited them to create a 20-piece bonbon collection in five flavors: Gingerbread, Almond Toffee Crunch (tongue-crackling, award-winning), Hazelnut Comet, Peppermint Crunch, and Tea & Cookies.

We’re excited to have this limited-edition collection back just in time for the holidays. by @dandelionchocolate

One of the earliest tools for making chocolate was the metate and mano, a pair of hand-powered stone grinding tools. To make more chocolate, you either need many more metates...or a machine. Snooky walks us through our solution, and one of his favorite machines in the factory. by @dandelionchocolate

Behind the scenes of this year's Advent Calendar.

Each calendar takes a full year to make. This one began with Nordic winter traditions and the folk art of Lisa Grue, an artist based in Copenhagen. From there it grew into silver foil on deep blue, a box printed on fabric, a hardcover storybook of 25 Nordic tales, and a ribbon that doubles as a hair bow, chosen from about two dozen samples.

We asked Lauren, Indica, and Georgia how it all came together.

Read the full story on our blog. by @dandelionchocolate