Skip to content
The special fabric-covered accordion box housing this collection was designed by our friend, acclaimed local artist and designer Yvonne Mouser, and is handmade in India. Tied closed with a slim, vegan-leather strap, the Collection box opens wide to display each bar individually. Yvonne continually inspires us by turning our design challenges into beautiful pieces of art.
We always wondered how much culture influences the palate. This special tasting set illustrates how two Dandelion Chocolate teams — one from San Francisco, the other from Tokyo — use the same beans and philosophies to develop six unique bars from across the globe. We encourage you to taste both bars of the same origin together to experience the differences for yourself. Each pair is made from the same ingredients using the same basic methods — with slightly varied roast profiles to highlight distinctive flavor nuances.
In San Francisco, we lean toward creamy, fruity, nutty, and caramel flavors.
Our Tokyo team often enjoys more fermented, roasted, bitter, and herbaceous flavors.
70%
2022 Harvest
notes of chocolate-covered cherries, fresh milk, black tea
70%
2022 Harvest
notes of fresh strawberry, honey, cheesecake
70%
2021 Harvest
notes of walnut, fresh cranberries, mocha
70%
2021 Harvest
notes of cream cheese, grapefruit, gin
70%
2022 Harvest
notes of chocolate cake, cream cheese, hint of red berry
70%
2019 Harvest
notes of caramelized hazelnuts, dried figs, brandy
We launched Dandelion Chocolate Japan in collaboration with Seiji Horibuchi in 2016. Seiji frequented our Valencia Street café and we developed an immediate rapport based on our shared love of chocolate. Seiji has an eye for detail and boundless energy, and we loved our conversations together. He proposed taking our chocolate international by building a new factory in Kuramae, old Tokyo — an area known for artisan workshops and a craft culture.
For more about Dandelion Chocolate Japan, we invite you to visit our blog.
Your cart is currently empty.
Start Shopping
