Sale price Price $34 Regular price $30

Large Chips

Gola Rainforest

Sierra Leone

70 2017

Dandelion Chocolate

These beans come from communities along the edge of Sierra Leone's Gola Rainforest, a national park since 2011. The Gola Rainforest Cocoa Project works with local smallholder farmers to produce high-quality cocoa while following rainforest conservation practices. They work to improve locals' livelihoods and protect the diverse plant and animal species that live in the rainforest. This is the only group we collaborate with in which all farmers ferment and dry their own beans – using banana leaf-lined baskets! By growing cacao, smallholder farmers help to preserve the neighboring Gola Rainforest.

In this 2017 Harvest we taste notes of fudge brownie, marshmallow, and roasted almond.

Weighing in at a substantial 3.5 grams each, these single-origin chocolate chips are fashioned for bakers and home chocolatiers of all levels. They were modeled after the hand-piped chips our kitchen team used to make for the enormous cookies we serve in our cafés. Our large chips are fully tempered with a snappy, smooth, shiny finish – perfect for baking and making confections, from brownies and cookies to chocolate-dipped strawberries and homemade truffles.

Each bag contains enough chocolate to make two batches of Dandelion Chocolate’s own “Very Best Chocolate Chip Cookies,” with a handful left over for nibbling. Find this recipe and others in our book, Making Chocolate: from Bean to Bar to S’more.

Ingredients & 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.

85% Dandelion chocolate

  • 17.6 oz (500 g)
Learn More

If you are an aspiring chocolatier or a chocolate geek who wants to learn more about the chemistry of chocolate, these team blog posts dive deeper into tempering:

  • Pearl’s lessons examine the six forms of chocolate and some unexpectedly beautiful swirled, bloomed chocolate.
  • Elman compares tempering chocolate by machine and by hand.
  • Lisa’s tips will have you hand-tempering chocolate bonbons and chocolate-dipped strawberries like a pro.

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

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About Gola Rainforest, Sierra Leone

Kristy Leissle, a longtime friend of Dandelion who worked for Twin Trading (a non-profit trading company focused upon groups farming coffee, cacao, and nuts in a number of origins), began working with cocoa in Sierra Leone and asked if we’d try a sample. Once we did, we wanted to know more.

This cocoa is produced in the buffer zones around the Gola Rainforest National Park, the largest area of rainforest in Sierra Leone. Five hours by very rough road from Freetown, the park was established in 2010 to protect bird species. It currently provides refuge to over 60 globally threatened species and is West Africa’s first REDD+ project, aiming to reduce greenhouse gases by preventing deforestation and promoting sustainable development and land-use planning.

The Gola Rainforest Cocoa Project (Gola Cocoa) -- 14 Sierra Leoneans and one Brit led by Katie Sims and Asinu K. Janneh -- aids farmers with a range of technical assistance and works to increase women’s equity in cocoa-producing communities. Gola Cocoa is supported by Comic Relief and Twin Trading, as well as by Gola Rainforest Conservation and the Royal Society for the Protection of Birds (UK), which provide livelihood support for 122 forest-edge communities (around 24,000 people). The Project collaborates with forest-edge cocoa farmers to export their unique forest-friendly cocoa, offering powerful incentives for small-scale producers to create sustainable income for generations to come.

About the Shape

“When heated, they shine like glass but keep a recognizable shape and enviable texture.”


Our friend Remy Labesque designed these molds and unique faceted chips for us. The traditional chocolate chip shape is optimized for the industrial manufacturing process, not necessarily for baking. Our chocolate facets feature a flat, pyramidal shape that allows the chocolate to melt on your tongue, the recommended technique for tasting chocolate. The end result is a faceted chip that is ideal for both baking and nibbling.   

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.