Our chocolate is just two ingredients: cocoa beans and organic sugar. Since our earliest days, we've focused on bringing out the nuances within really good cocoa, using only two ingredients: ethically sourced, well-fermented, carefully roasted beans and organic cane sugar. To allow the most flavors to shine through, we don't add cocoa butter, soy lecithin, vanilla, flavorings, or preservatives—all commonly used in chocolate making.

We're Dandelion Chocolate, 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 travel and build lasting relationships with cocoa farmers and producers, then craft small batches of chocolate back home in our San Francisco factory. With a minimal approach, we aim to highlight different cocoa beans' distinctive flavor notes—from classic fudge to tangy fruit.

We have found that good relationships are absolutely essential to procuring consistently good flavor. That’s why, year after year, we strive to strengthen our relationships with cocoa producers by traveling to each origin. We work closely with the producers who grow, ferment, and dry the single-origin cocoa beans we source, so we can be confident we’re sharing some of the best and most distinctive cocoa with you.