Dandelion Chocolate is a bean-to-bar chocolate factory that began in the Mission District of San Francisco.
In early 2010, we opened our doors on Valencia Street after sharing our love of small-batch, single-origin chocolate with our friends and family for years. We source all of our cocoa beans ourselves and travel to origin to forge a mutually-beneficial relationship with global partners who grow and ferment cacao. We then roast, crack, sort, winnow, grind, refine, and temper small batches of beans, and then mold and package each bar. By sourcing high quality cocoa beans and carefully crafting them, we try to bring out the individual flavors and nuances of each bean.
As of 2024, we have four locations in San Francisco and one in Las Vegas. We produce out chocolate in our factory on 16th Street in San Francisco. In addition, our 16th Street factory is also home to our own pastry kitchen and Bloom chocolate salon. We are proud to be a part of several locations of Dandelion Chocolate Japan, and we offer various pop-up cafes from time to time. In addition to making our own chocolate bars, ground chocolate, and cocoa nibs, we stock our shelves with bonbons and confections we make with collaborators we admire. Stop by our 16th Street Factory for a tour, classes on sourcing and making single-origin chocolate, or to see our chocolate makers in action while sipping a cup of hot chocolate.
Many thanks,
Todd
