Single Speciality Chocolate Bar

Dandelion Chocolate is a bean-to-bar chocolate maker in San Francisco's Mission District. They travel and build lasting relationships with cocoa farmers, then craft small batches of chocolate right in their San Francisco factory. Dandelion makes their chocolate with just two ingredients: ethically sources cocoa and organic sugar. No added vanilla, preservatives, flavoring or cocoa butter. Each bar is produced to bring out the beans' unique natural flavors.

You will receive one of the following options:

Ransiki - Indonesia. These cocoa beans feature a subtly smoky, dried-fruit aroma. The resulting chocolate bar tastes like trail mix in two-ingredient-chocolate form — straightforward, and easy to enjoy.

Kokoa Kamili - Tanzania. A Tanzanian social enterprise purchases beans from smallholder farmers and carefully ferments them at their central facility. Tasting notes include strawberry lemonade and chocolate sourdough.

Hacienda Azul - Costa Rica. Beans come from a single estate grown in a diversified agroforestry system. The chocolate brings out flavors of ice cream, marshmallow and pistachio.

Kpalime - Togo. This is the first-ever US bar crafted from Togolese beans. Cacao beans are grown and fermented by small-scale farmers. Chocolate tastes of honey and custard.

Ambanja - Madagascar. Cacao beans are sourced from Bertil Akesson's Bejofo Estate where he dries the beans with a method that gives the cacao a strong, fruity punch. Tasting notes of the chocolate include fresh plum, yogurt and chocolate mousse.

Costa Esmereldas - Ecuador. These cocoa beans come a single estate in Ecuador where farmer Freddy and his team have built a sophisticated cultivation and fermentation process. This chocolate bar has tasting notes of chocolate ganache and blueberry jam on toast.