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Dandelion Chocolate
Chocolate Shop$
Today 10AM–10PM
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740 Valencia St San Francisco, CA 94110
740 Valencia StreetUSCaliforniaSan Francisco94110
$Chocolate Shop, Cafe
Chocolate Shop
Cafe
Dessert Shop
Today 10AM–10PM
Friday 10AM–10PMSaturday 10AM–10PMSunday 10AM–9PMMonday 10AM–9PMTuesday 10AM–9PMWednesday 10AM–9PMThursday 10AM–9PM
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Dandelion Chocolate is a bean-to-bar chocolate factory in the Mission District of San Francisco. Our chocolate has only two ingredients: cocoa beans and cane sugar. We seek out the most interesting flavors and the origins of our bars change frequently with the season, the harvest, and the roast.
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4.6
207 reviews
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4 star
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Small-batch chocolatier offering handmade candy bars & brownies, cocoa beans & educational classes.- Google
"Absolutely amazing chocolate, hot chocolate, and pastries."
"The chocolate fudge brownie was really interesting."
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Johnny Wang
2 weeks ago
Due to my inability to find the Pie Fridays cart two weeks back, I had the good fortune of finally stumbling into this fantastic (not-so-)little chocolate shop that I'd completely forgotten I desperately wanted to try. My friend and I end up getting their: * House Hot Chocolate - Ever since winter started settling in, I've been ordering hot chocolate almost every time I see it at a cafe. Dandelion's hot chocolate has probably been among the best I've had in recent memory, striking a great balance between sweet and bitter. Served on a little plate with a shortbread cookie and a few small pieces of their chocolate as well. * Frozen Hot Chocolate - This one I was a little less fanatical about, only because it was on the darker, more bitter side of things. And I'm not even talking bittersweet, but more of a dark chocolate kind of bitter. That's not to say it wasn't enjoyable, but, unlike my chocolate, I definitely prefer my drinking chocolates a bit on the more sugary side. Like the other hot chocolate, this was also served with a cookie and chocolate. * Dulce de Leche - From the shop's description, you already know this dessert bar is going to be on the sweet side. So, I was admittedly a little hesitant to order this along with the house hot chocolate. but they actually made for a great pairing, as the hot chocolate was bittersweet enough to offset the tasty decadence of this dessert. * Smore - The smore was to the frozen hot chocolate as the dulce de leche was to the house hot chocolate: just okay. The flavors weren't bad, but the entire thing would have benefited greatly from being heated up to give the marshmallow that gooeyness one would expect from a campfire smore. In addition to their cafe portion, they're also a regular chocolate shop with bars and other things for purchase (and sample!), and hold events and factory tours fairly frequently. ***Accessibility Info*** Venue - A huge space comprised of their chocolate factory, with limited regular seating towards the front, and bar counter seating along the "kitchen." The former is perfectly accessible, the latter, as expected, is not. Bathroom - All the way towards the back, and also quite accessible.
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Nick Burkey
a month ago
As an adult, this place is what Ghirardelli was for me as a kid. It's part production facility, part store, and part kitchen. You can buy chocolate bars, eat well-made desserts, and sample single-origin chocolate from all over the world. The chocolate is on par with the more expensive chocolate I've had; if I remember correctly, it's over $8/bar. Is it the best chocolate in the world? Frankly I don't know enough about chocolate. I've tried Ritual, which some people consider the best, and I think it's very good. Dandelion is also very good. That's about as specific as I can get.
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Ming-Chi Kuo
a month ago
love the chocolate samples. i spent a good 5m just zipping back and forth between the 3 different types. good selection of drinking chocolate, hot and cold as well. staff could also be hot or cold.
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John M
3 weeks ago
Fantastic chocolate, good feel inside. I especially like that you can walk back further into the store and see workers sorting chocolate and creating the products that they sell. Try the home made marshmallows.
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Salih Zain
2 months ago
Five stars are not enough to justify how amazing this place is! I usually don't review such places, but this place made me super happy. I came from Boulder to SF for a conference, and this is so far one of the best things I did here. this should be def on your list of places to visit in SF!
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Matthew Lyons
2 months ago
Visited here twice. Excellent service and lovely chocolate. I have tried the Mission hot Chocolate and the Mission Mocha - both delicious and highly recommended.
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eddie ng
4 months ago
Still delicious after 2 years later but be warned they sell out of those amazing s'mores so come early or end up disappointed like we were =( However, it did prompt me to try their super rich hot chocolate which I am happy to report is chocolate bliss. It's rich, indulgent, creamy nirvana 7x7 100 Best Things To Eat In SF Before You Die 2014 #20 Papua New Guinea S'more at Dandelion Chocolate Simply put, the best smore I have had so far. The marshmallow had just the right amount of sweetness and texture. I loved that it was firm yet had such a soft cloudy mouth feel. It was paired with just the right balance of chocolate to graham cracker ratio. The touch of salt is what brought the entire dish together and would gladly go back for another. I also decided to try the "Frozen" Hot Chocolate and Nutella Chocolate Chip Cookie. I can safely say I won't be back for those. The hot chocolate felt extremely watered down in both texture and flavor. Overall Thoughts I will be back for a S'more, you can count on that!
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Leon Lin
2 months ago
Came for the factory tour, which was a great experience on the cheap. Really interesting to learn their process from bean to bar, and guide was friendly as well. Their chocolate is usually new American style, more acidic and citrusy.

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very excited about our 2nd annual 12 Nights of Chocolate! We have some amazing guest pastry chefs hosting dessert tastings all to benefit the SF Marin Food Bank. Check it out here: http://dande.li/12nights2014
This holiday season, we are proud to announce our upcoming 2nd Annual 12 Nights of Chocolate, a late night dessert series benefiting the San Francisco-Marin Food Bank.  Last year, we raised over 10,000 meals for the hungry and we’re hopeful we can raise even more this year. This season, an inspiring lineup of chefs and connoisseurs will host a series of events celebrating chocolate through desserts, tastings, demonstrations, book signings, and mo...
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Thursday, August 21st from 7-8:45pm
Join us for our first tasting exploration of cheese and chocolate pairings! Alex Ourieff, founder of Vagabond Cheese Company, will bring along a handpicked selection of cheeses to taste with cacao at different stages of it’s journey from bean to bar. #cheese   #chocolate   #pairing   #tasting   #beantobar  

Get tickets: http://www.eventbrite.com/e/cheese-chocolate-tasting-tickets-12537593279?aff=eac2
8/21 - Cheese and Chocolate Tasting Join us for a tasting exploration of cheese and chocolate pairings! Alex Ourieff, founder of Vagabond Cheese Company, will bring along a handpicked selection of cheeses to taste with cacao at different stages of it’s journey from bean to bar. During this class we’ll experiment together with the process of pairing while we play with flavor combinations and texture through several courses. We’ll discuss process ...
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Happy National S'mores Day! Today only, Lisa has created a special hot chocolate with Papua New Guinea ganache, a house made marshmallow torched to order, topped with salted graham cracker crumbs. Ask for it at the cafe!
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Here's a closer look at the label story for our new Camino Verde 100% bar: "Camino Verde Cacao is operated by Vicente Norero in Balao, Ecuador. Cynthia has been on a mission to find a bean that tasted good enough to stand on its own. Without anything to hide behind, every nuance of the Camino Verde bean is apparent in this 100% bar. We enjoy the tannic start and almond butter texture of this pure, bold, chocolatey bar." #100percentcacao   #beantobar  
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Dandelion Chocolate's profile photosteph lake's profile photo
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That's not too shabby! Can't wait to try it!!!
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Thanks +Mission Local for the nice article!
The Dandelion Chocolate cafe is a simple space. Customers sip European hot chocolates while sitting at sturdy wooden tables. Tall shelves surround them, displaying locally-made sweets. Above, the rafters of a large, open roof are exposed, lending an architectural feel. A Scandinavian design influence is clear. In this respect, it is similar to a lot of other Valencia Street food establishments. The minimalist style meant to portray a muted sort o...
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Make Chocolate? Want to engage with other professional Chocolate Makers? Come to the Chocolate Maker Unconference in Seattle from Oct 2 - 3 (just before the Northwest Chocolate Festival) -- click here for info: http://www.dandelionchocolate.com/2014/07/09/join-us-for-the-chocolate-maker-unconference/#anchor
#chocolate #unconference
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In their circles
295 people
Have them in circles
369 people
Nishant Bhat's profile photo
Steve Duong's profile photo
Todd Masonis's profile photo
Sidney Noreik's profile photo
Joseph Kurachi Luk (倉智 ジョセフ)'s profile photo
CakeLove's profile photo
Ohiyo Chocolate's profile photo
Ryan Nicholson's profile photo
Jim Grenadier's profile photo

Dandelion Chocolate

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Wow! Thanks for the shout out +Bon Appétit ! We're honored to be included in your Big Fat Weekend.
From avant-garde croissant stacks to updated Eastern European classics, a guide to the sweetest sweets in the dessert wonderland of San Francisco
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Today we welcome our first 70% bar from the other San Francisco: San Francisco de Macor'is, Dominican Republic

Label story: Oko Caribé is a fermentery in the Duarte Region of the Dominican Republic near the other San Francisco. Kaleb was excited to work with beans from  an organization so focused on social responsibility and their local community. In this bar we taste notes of #roasted #peanuts, #honey, and subtle #cherry#beantobar  
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I can hardly wait to try this. Are you bringing it to the Northwest Chocolate Festival this year?
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Our friends at +Woods Beer Co. made an excellent summery beer with our Madagascar nibs! Get a taste at the launch party tonight at +Cerveceria de MateVeza.
Island Mild Woods Beer Co. + Dandelion Chocolate The last time William Bostwick of Woods Beer and I blended our knowledge of cacao and beer making, we came up with Cocoa Crisp: a porter inspired by the South Pacific and made with cacao from Papua New Guinea. We were so pleased with the outcome of that collaboration that we knew, immediately, this was the beginning of a fun, fruitful, and chocolatey friendship. Since Dandelion is currently out of ...
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2 years ago, our maker Cynthia joked about making a 100% bar. After years of testing roast profiles that were too bitter or acidic, she's especially excited that our Camino Verde 100% bar is now a reality. Stop in and give it a try! "We enjoy the tannic start and almond butter texture of this pure, bold, chocolatey bar." Ingredients: Ground Cocoa Beans NO SUGAR ADDED!
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To get the best 100% chocolate, you need to remove the germ from each cocoa bean. As far as I know, there's only a single tree-to-bar producer in west Africa that uses that technique.
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It's HOT today in San Francisco in July! What odd summer weather we're having. Start your day with an iced mocha - it will keep you cool.
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We're excited to be toasting up s'mores at +7x7SF 's Big Eat Live event today at AT&T Park! For those who were lucky enough to get tx to this sold out event, come say hi! 
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