San Francisco Chocolate Bar

Todd and Cam of San Francisco's Dandelion Chocolate were destined for this work. From trying to grow cacao beans in their own apartment to roasting fresh beans in their little oven, their friends knew it was only a matter of time. Now, in their small bean-to-bar workshop in the Mission, they roast, crack, sort, winnow, grind, conch, and temper small batches of single-origin beans and then mold and package each bar by hand. Watch a (super cool) video of their process here. 

These beauties make easy and distinctive Valentine's Day gifts.

Rio Caribe, Venezuela 70%

Deeply dark and earthy, a terrific expression of cacao beans from the Rio Caribe region of Venezuela. Dandelion says it's particularly great smashed between a graham cracker and a toasted marshmallow. And who are we to argue?

Dominican Republic 70%

A slight (and pleasant) sourness, similar to what you'd expect from a typical Madagascan bar at the outset. Followed by a long and delicious citrus finish. Bold and exquisite. 

Madagascar Sambirano 70%

Bright red fruits, tangy and dark. For an after-dinner treat, break the bar up (in its gorgeous packaging) and place on a serving plate for an elegant and easy dinner party dessert. 

INGREDIENTS

Cocoa beans and cane sugar. Comes in a 2 oz bar.