cocoa and sugar
We make our chocolate with just cocoa beans and organic cane sugar: no added vanilla, lecithin, preservatives, flavorings, or cocoa butter.
By sourcing the highest-quality cocoa and carefully crafting small batches of chocolate, we strive to bring out the nuances within each individual bean.
“Dandelion roasts and grinds beans from a single farm or cooperative at a time. It’s a winemaker’s approach, and each bar is as distinct from the next as a Chianti is from a Barolo.”
"Dandelion Chocolate has stood out in the new crop of bean-to-bar chocolate makers in America. ... Equally exciting is the way chocolate is used in their café ... blended into one of the best cups of hot chocolate I’ve ever had."
“Each of Dandelion’s single-origin bars is unique to its terroir—the Dominican is nutty and bright, the Liberian earthy and umami-rich—and helps sustain the inhabitants (feathered and not) of the land.”
“Instead of using additives and strange, unpronounceable ingredients to alter the flavor of his chocolate, [Dandelion Chocolate] relies on the distinct taste of the beans.”
“At Dandelion Chocolate’s bean-to-bar factory and café, you’ll find single-source chocolate bars roasted to subtle perfection.”
“‘Small batch is what’s big at Dandelion Chocolate ... Here, the focus is on quality, not quantity: Made in small amounts (with no batch exactly the same), and it sells out almost immediately.”