Skip to content
We are working hard to make a few more of our Box of Toffees in the upcoming week or so. If you'd like to be among the first to know when our Box of Toffee returns, please sign up below for an email notification.
In the meanwhile, we have many other brittles, chocolates, and caramels to consider. Consider our confection team's first hand-made Single Origin Collection set. Lisa Vega's Chocolate Gâteau also arrives in a ready-to-give box tied with a bow. Our Chocolate Care Package is teeming with our most popular treats to enjoy and share (including a wonderful black sesame seed toffee brittle). Most of all, thank you for your continued support this holiday season. We sincerely appreciate the opportunity to be part of your gift-giving traditions.
A Box of Toffee
Has Sold Out
A little about us ...
We Make Bean-to-Bar Chocolate
We're Dandelion, a bean-to-bar chocolate maker in San Francisco's Mission District. For over ten years, we've been turning cocoa beans and organic cane sugar into single-origin dark chocolate. We’re part of the New American Chocolate Movement of small-scale chocolate makers building specialized machines and rethinking chocolate-making practices to reclaim the depth of flavor in chocolate.
As a bean-to-bar maker, we first source our own beans, and then sort, roast, crack, winnow, melange, temper, and mold each bar we make. Our approach focuses on minimal ingredients, just cocoa beans and sugar (no vanilla, emulsifiers, or additional cocoa butter), so that the quality and flavor nuances of the beans shine.
Just Two Ingredients.
That’s All.
Our chocolate bars are made of just two ingredients: cocoa beans and organic sugar. We don’t add cocoa butter, soy lecithin, vanilla, flavorings, or preservatives, so the quality and flavor nuances of our beans shine. With a light hand and minimalist approach, we aim to highlight different cocoa beans' distinctive flavor notes — from classic fudge to tangy fruit.
We Visit Each Origin to Build Lasting Relationships
When we look for cocoa beans, we look for good flavor and good people. Building trust is at the heart of what we do, and relationships are reciprocal. In addition to looking for good cocoa, we’re also interested in what our cocoa producers need from us — feedback on a new fermentation process, upfront capital to offset a bad season, or connections to other chocolate makers to grow business. Each year we publish the stories, numbers, and practices of our producers in our annual Sourcing Report.
We Work With Collaborators & Chocolatiers Worldwide
While chocolate makers make chocolate from cocoa beans, chocolatiers use finished chocolate to create truffles, bonbons, candy, and confections. Since we don’t add emulsifiers or additional cocoa butter to our chocolate, working with it requires extra time and attention. As a result, making truffles or chocolate-covered nibs with our chocolate can be especially challenging. Still, our collaborators remain undaunted, inventing new recipes and products each year. We celebrate their talents and share these crafted treats with you.
Join Our Virtual Classes to Experience Chocolate From a New Perspective
Our Chocolate Educators have been with the factory for many years, and share their expert insights on tasting single-origin chocolate, making truffles at home, and experiencing chocolate in new ways. Our public and private virtual classes are available for individuals, families, and group events.
See Our Chocolate Making in
San Francisco
If you’re in San Francisco, we invite you to stop by our factory and cafés in the Mission District to sip a hot chocolate and watch our chocolate makers turn cocoa beans into bars of chocolate.