Tokyo & SF Collection

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This set presents a rare opportunity to experience the intriguingly different flavors brought out by our two culturally distinct teams of craft chocolate makers. Because chocolate makers tend to calibrate roast profiles to their local palates, our San Francisco and Tokyo teams create strikingly different bars from the same beans.

We encourage you to taste both bars of the same origin side by side to experience the differences for yourself. Each pair is made using the same beans, the same philosophy, and the same basic process — with slightly varied roast profiles.

This limited-edition box set includes six bars made from three origins, plus a detailed tasting guide.

included in this assortment

SAN FRANCISCO BARS:

70% Zorzal Comunitario, DR 2022 

tasting notes: chocolate-covered cherries, fresh milk, black tea

70% Maya Mountain, Belize, 2022

tasting notes: fresh strawberry, honey, cheesecake

70% Cahabon, Guatemala, 2019 

tasting notes: walnut, fresh cranberries, mocha

TOKYO BARS:

70% Zorzal Comunitario, DR 2021 

tasting notes: cream cheese, grapefruit, gin

70% Maya Mountain, Belize, 2021

tasting notes: dark milk chocolate, strawberry jam, wildflower honey

70% Cahabon, Guatemala, 2019, Batch 1

tasting notes: caramelized hazelnuts, dried figs, brandy

INGREDIENTS & ALLERGENS

cocoa beans and organic cane sugar

Allergens:

Our chocolate is free of soy, dairy, eggs, and gluten.
Made in a factory that does not process nuts.
WEIGHT
12.0 oz (340 g)
ADDITIONAL INFORMATION

Storage instructions:

  • Store in a cool and dark place; back of pantry is ideal
  • Best results somewhere between 40°F-68°F
  • Keep away from heat and direct sunlight
  • Keep away from strong odors
  • Do not freeze
  • Two-ingredient chocolate won’t go “bad” like milk chocolate or chocolate with additional ingredients (e.g. inclusions or nuts)
  • If your bar melts or blooms, the flavor notes will still be present though the bar will have lost its characteristic snap. Feel free to use bloomed chocolate for making hot chocolate or baking.

Shelf life:

Stored properly, your bars will remain ready to enjoy for many months.

dairy-free

vegan

direct sourced

nut-free

gluten free

two ingredients

Tokyo & SF Collection
Collection standing with bars displayed

THE COLLECTION

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.


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.

Cacao roaster in San Francisco, California

San Francisco, California

San Francisco, California

Map of United States

SAN FRANCISCO BARS

In San Francisco, we lean toward creamy, fruity, nutty, and caramel flavors.

Zorzal SF Bar

70%
Zorzal Comunitario, DR
2022 Harvest

Made in San Francisco, California

tasting notes:

chocolate-covered cherries, fresh milk, black tea

Maya SF bar

70%
Maya Mountain, Belize
2022 Harvest

Made in San Francisco, California

tasting notes:

fresh strawberry, honey, cheesecake

Cahabon SF bar

70%
Cahabón, Guatemala
2021 Harvest

Made in San Francisco, California

tasting notes:

walnut, fresh cranberries, mocha

Cacao roaster in Kuramae, Tokyo

Kuramae, Tokyo

Kuramae, Tokyo

Map of Japan

TOKYO BARS

Our Tokyo team often enjoys more fermented, roasted, bitter, and herbaceous flavors.

Zorzal Tokyo Bar

70%
Zorzal Comunitario, DR
2021 Harvest

Made in Kuramae Tokyo

tasting notes:

cream cheese, grapefruit, gin

Maya Tokyo bar

70%
Maya Mountain, Belize
2021 Harvest

Made in Kuramae Tokyo

tasting notes:

dark milk chocolate, strawberry jam, wildflower honey

Cahabon Tokyo bar

70%
Cahabón, Guatemala
2019 Harvest

Made in Kuramae Tokyo

tasting notes:

fresh fruit, white wine, yogurt

The Dandelion Chocolate Japan team

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

David foils chocolate bars at the 16th Street Factory

Mari prepares a profile in Kuramae, Tokyo

Mari prepares a profile in Kuramae, Tokyo