The special fabric-covered accordion box housing this collection was designed by our friend, acclaimed local artist and designer Yvonne Mouser, and is handmade in India. Tied closed with a slim, vegan-leather strap, the collection box opens wide to display each bar individually. Yvonne continually inspires us by turning our design challenges into beautiful pieces of art.
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THE COLLECTION
Same beans, same process.
Different cultures, different palates, different bars.
We always wondered how much culture influences the palate. This special tasting set illustrates how two Dandelion Chocolate teams — one from San Francisco, the other from Tokyo — use the same beans and philosophies to develop six unique bars from across the globe. We encourage you to taste both bars of the same origin together to experience the differences for yourself. Each pair is made from the same ingredients using the same basic methods — with slightly varied roast profiles to highlight distinctive flavor nuances.
San Francisco, California
San Francisco, California
SAN FRANCISCO BARS
In San Francisco, we lean toward creamy, fruity, nutty, and caramel flavors.
70%
Zorzal Comunitario, DR
2022 Harvest
Made in San Francisco, California
tasting notes:
chocolate-covered cherries, fresh milk, and black tea
70%
Maya Mountain, Belize
2022 Harvest
Made in San Francisco, California
tasting notes:
fresh strawberry, honey, cheesecake
70%
Cahabón, Guatemala
2021 Harvest
Made in San Francisco, California
tasting notes:
walnut, fresh cranberries, and mocha
Kuramae, Tokyo
Kuramae, Tokyo
TOKYO BARS
Our Tokyo team often enjoys more fermented, roasted, bitter, and herbaceous flavors.
70%
Zorzal Comunitario, DR
2021 Harvest
Made in Kuramae Tokyo
tasting notes:
cream cheese, grapefruit, gin
70%
Maya Mountain, Belize
2021 Harvest
Made in Kuramae Tokyo
tasting notes:
dark milk chocolate, strawberry jam, wildflower honey
70%
Cahabón, Guatemala
2019 Harvest
Made in Kuramae Tokyo
tasting notes:
fresh fruit, white wine, yogurt
We launched Dandelion Chocolate Japan in collaboration with Seiji Horibuchi in 2016. Seiji frequented our Valencia Street café and we developed an immediate rapport based on our shared love of chocolate. Seiji has an eye for detail and boundless energy, and we loved our conversations together. He proposed taking our chocolate international by building a new factory in Kuramae, old Tokyo — an area known for artisan workshops and a craft culture.
For more about Dandelion Chocolate Japan, we invite you to visit our blog.
David foils chocolate bars at the 16th Street Factory
Mari prepares a profile in Kuramae, Tokyo