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Dandelion

Todd Masonis & Cameron Ring are lifelong chocolate fans, but their journey into artisan chocolate took a detour in 2002 when they co-founded the social networking site Plaxo. It was only a matter of time before they started a chocolate factory, and true to form, they opened their workshop in San Francisco’s Mission District in 2010. Their factory & café on Valencia Street is now a popular destination for locals and chocolate lovers from around the world. Their core range of bars all features exactly the same 70% recipe, with just two ingredients – cocoa beans and cane sugar. The only thing that’s different is the cocoa beans themselves. By keeping the core recipe the same, Dandelion’s focus on the subtle differences in flavor between origins.

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