Sale price Price $10 Regular price $9

Bến Tre


70 2018

Dandelion Chocolate

Tasting Notes: candied ginger, molasses, and apple cider

Cacao has grown in Vietnam since the 19th century, but only in recent years has it been used in craft chocolate. Once we tasted chocolate from Marou Faiseurs de Chocolat, the first makers of high-quality chocolate in the country, we were smitten and wanted to start working with Vietnamese cocoa beans. We’ve finally been able to purchase a limited supply of beans from Marou to make a few bars of our own.

Richard, our chocolate maker on Valencia Street who developed the flavor profile, instantly raised his hand to work with these beans. His family is from Bac Lieu, a coastal area of southern Vietnam about 200 kilometers from Bến Tre. Richard feels a connection to the growers and the soil where these cacao pods grew, and he has visited Vietnamese cacao farms. This is his first roast profile.

These cocoa beans are smaller than most, and once roasted, they take on a reddish orange hue. As is the case on many cacao farms, the trees are grown alongside coconuts and bananas for shade. In this bar, we taste candied ginger, molasses, and apple cider.

Ingredients and Allergens

All of our single-origin chocolate is made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. Our chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.


Two ounces (56g)

Learn More

Learn more about our cocoa beans and sugar the region, the farms, and the producers.

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Nut Free

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About Bến Tre, Vietnam

These beans are produced by 2 small fermenters: Mr. Son & Ms. Ban. Marou has been working with them for many years. Each fermenter buys cacao pods from their neighbors, purchasing from around 60 small farmers in total. They then ferment the beans in linear boxes and dry them on elevated mesh decks. The Marou team inspects and purchases the best beans and then blends them for consistency. This last step is a key factor for beans we use at Dandelion as it helps ensure we can keep a consistent flavor within a single harvest of beans.

Our Chocolate Philosophy

Bean to Bar in San Francisco

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


Beans and sugar.
That's all.

Our chocolate bars are just two ingredients: cocoa beans and organic sugar. We never add cocoa butter, soy lecithin, vanilla, flavorings, or preservatives because those ingredients mask the inherent flavors in beans.


Good cocoa starts
with good relationships.

Good relationships are absolutely essential to procuring consistently good flavor. We work closely with the producers who grow, ferment, and dry the single-origin cocoa beans we source, so we can share this amazing cocoa.


Online classes. Doorstep shipping.
SF stores and local delivery.

We hope someday you'll join us at our San Francisco factory for a toasty s'more while watching chocolate makers craft beans into chocolate. In the meanwhile, we'll ship bars and truffles to your doorstep, host you for a virtual chocolate class, or answer (chocolate!) questions you might have via phone or email.