Online 103: Chocolate Tasting

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Expand your chocolate palate via a guided virtual chocolate experience with a flight of five single-origin chocolate bars.

This delicious and informative class will introduce you to the skill of fine-chocolate tasting—the specialized techniques, flavors to look for, and tailored vocabulary. Throughout a lively, interactive Zoom session facilitated by a chocolate pro, you'll taste your way through a flight of five distinctive chocolate bars. You'll learn how to perceive chocolate, identify flavor families, and understand how flavors are developed. We’ll share best practices and discuss types of flavors we often find in finished chocolate. You’ll put your newfound knowledge to the test as you savor chocolate from Colombia, Dominican Republic, Tanzania, Sierra Leone, and Ecuador.

We’ll end by sharing tips on how to improve your chocolate-tasting palate. We believe there are no expert chocolate tasters; only experienced chocolate tasters!

included in this assortment

This set features five of our single-origin chocolate bars:

  • Costa Esmeraldas, Ecuador 85%
  • Ambanja, Madagascar 70%
  • Kokoa Kamili, Tanzania 70%
  • Tumaco, Columbia 70%
  • Maya Mountain, Belize 70%

Your tasting set includes an informative tasting sheet to help you record your notes and preferences. 

Note: Each bar contains 18 squares of chocolate.

We offer classes multiple times per week, during several different time slots. View our class calendar to find the time that works best for you.

Upon purchase of your tasting set, you will receive a confirmation email with instructions on how to sign up for a class at the time and date of your choice. Your email will include a code allowing you to enroll in your selected class at no additional cost, and your chocolate bar set will also include printed instructions along with your code.

As soon as we ship your tasting set, you’ll receive a separate confirmation email with a tracking number.

Our Chocolate Experiences are giftable! Your recipient’s tasting set will include a card with instructions on how to schedule a class at their preferred date and time, at no charge to them. Please select “Add a gift message” upon checkout to personalize your gift note.

Technical Requirements

This class is approximately 60 minutes long and is hosted on Zoom. You’ll need a laptop, tablet, or mobile device and internet connection to join. Audio/video capabilities are preferred so you may interact in class, but are not required.


This set features five of our single-origin chocolate bars:

  • Costa Esmeraldas, Ecuador 85%
  • Ambanja, Madagascar 70%
  • Kokoa Kamili, Tanzania 70%
  • Tumaco, Columbia 70%
  • Maya Mountain, Belize 70%

Your tasting set also includes an informative tasting sheet to help you record your notes and preferences.

Note: Each bar contains 18 squares of chocolate. You won’t need to eat a whole bar during class, so feel free to invite a family member (or a few) to join you!

Dandelion Chocolate Gift Online 103: Chocolate Tasting
Online 103: Chocolate Tasting

How It Works



From tastings, ingredients, and truffles, to origins, choose the class you or a friend will enjoy, and purchase its accompanying set.



We'll send a package containing your chocolate and other class materials, including sign-up instructions with a private code to reserve your class seat (at no additional charge).



You're set! You'll have everything you need to taste, explore, and join in a conversation about the world of single-origin bean-to-bar chocolate.

Five different origins.
Five tasting experiences.

Each bar features chocolate from a single origin, and is made with just two ingredients — cocoa beans and sugar — so the inherent flavors of the different beans shine through. Without any additional ingredients, every chocolate bar tastes unique. We coax distinctive flavors from each origin, from fruity to nutty, caramel to floral. Our bean-to-bar chocolate has the same flavor complexity, nuance, and tone you might find in wine or coffee.


tasting notes
hocolate ganache and blueberry


tasting notes
cherry yogurt, honey, and fresh citrus


tasting notes
honey, fresh pineapple, chocolate pudding


tasting notes
chocolate ice cream, walnut brownies, and wildflower honey


tasting notes
honey yogurt, lava cake, and berries

Costa Esmeraldas, Ecuador Costa Esmeraldas, Ecuador
Ambanja, Madagascar Ambanja, Madagascar
Kokoa Kamili, Tanzania Kokoa Kamili, Tanzania
Tumaco, Columbia Tumaco, Columbia
Maya Mountain, Belize Maya Mountain, Belize

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 10 years, we've been turning cocoa beans and organic 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 cane sugar (not vanilla, emulsifiers, or additional cocoa butter), so that the quality and flavor nuances of the bean shine through.

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.

Cocoa Beans

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 perspectives on tasting single-origin chocolate, making treats at home, and experiencing chocolate in new ways. Our classes are available for individuals, families, and group events.

See Our
Chocolate-Making in
San Francisco

If you’re in San Francisco, we hope to soon invite you to stop by our café and factory in the Mission District to sip on a hot chocolate while watching our chocolate makers turn cocoa beans into bars of chocolate.