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Dandelion Chocolate
Chocolate Shop$
Today 10:00 am – 9:00 pm
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740 Valencia St San Francisco, CA 94110
740 Valencia StUSCASan Francisco94110
$Chocolate Shop, Dessert Shop
Chocolate Shop
Dessert Shop
Manufacturer
Cafe
Today 10:00 am – 9:00 pm
Monday 10:00 am – 9:00 pmTuesday 10:00 am – 9:00 pmWednesday 10:00 am – 9:00 pmThursday 10:00 am – 9:00 pmFriday 10:00 am – 10:00 pmSaturday 10:00 am – 10:00 pmSunday 10:00 am – 9:00 pm
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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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Small-batch chocolatier offering handmade candy bars & brownies, cocoa beans & educational classes.- Google
People talk about cacao beans, cocoa beans, fruit smoothies, european style and small batch
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Grace G's profile photo
Grace G
reviewed a month ago
Having a bad day? Sugar craving? Perhaps you need something to warm your or your friends' soul? Dandelion offers an impeccable variety of hot and cold chocolates to warm you and your friends' lost soul(s) into creamy loveliness. If you are afraid you will forget that lovely feeling, take home a few of the gourmet homemade chocolate bars packaged with a simple ribbon to treat yourself, or those who you are grateful to have in your life. :)
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Catherine Chang
reviewed 4 months ago
I always drop in here to sample little pieces of chocolates for free when I pass by. Then one day, I actually decided to BUY something. Yeah, that was a fairly new concept for my Asian cheapskate brain. Yes, the double malt chocolate cook was $3.88 after tax but BOY WAS IT DELICIOUS. Chewy and not overly sweet. I had a taste of my friend's toffee chocolate brittle and that was very satisfying as well. The bad? It's always busy, crowded, and bustling in there, which kind of ruins the vibe.
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Victoria Pons
reviewed 3 weeks ago
I love the Mission Hot Chocolate! It's aromatic and just all around delicious. It's comforting on a cold, SF night. They hold events here from time to time, so it's best to check out their website. You can also sample some of the chocolate bars they sell, and it's amazing how different regions yield different flavors. If you're a chocolate lover, Dandelion should be on your priority list on places to visit.
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Diana Cortes
reviewed a week ago
The selection of chocolates is great. Love that you can taste different chocolates before you buy. My favorite so far are the roasted cocoa beans; I like that they are not terribly sweet and satisfy my chocolate craving.
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Lisa Masters
reviewed a month ago
Be prepared to be mesmerized by the smell of chocolate as soon as you walk in! This is a small batch chocolate maker right in the mission district. There are samples of different chocolates for you to try while you wait. I had the cold chocolate and the smores. Yum. Definitely a nice treat to enjoy!
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Flora Fiorillo
reviewed a month ago
Nice hot cocoa, probably one of the best in town. I always have the thicker European style. Cakes and pastries look great but are not as good as the hot chocolate. Service is quite fast and the quality of the cocoa is really good. One day I would like to take one of their courses to learn more about chocolate.

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Dandelion Chocolate

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Pair your way through chocolate and wine production with us this Sunday, July 13th!
3-5pm
53 Bluxome Street in San Francisco. Tickets are $55 and $30 for Bluxome Wine Club members. For tickets:
http://www.dandelionchocolate.com/bluxomestreetwinery/
Join Dandelion Chocolate and Bluxome Street Winery to explore both the wine and chocolate making processes through pairings. Inside Bluxome’s working winery, we’ll taste our way through cacao’s journey from bean to bar, while discussing wine and chocolate production.The event will feature six Bluxome wines, crafted on-site, and curated by Bluxome staff to taste alongside our cacao pulp, whole roasted cacao beans, unfinished liquid chocolate from ...
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Keep the foggy chill at Bay this week with our European Drinking Chocolate. It's Italian inspired, thick, hot, and rich.
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As our pastry chef Lisa Vega says, "who doesn't love a dessert in a weck jar?!" PRALINE MOUSSE has arrived at the cafe. The bottom and top layer is Camino Verde chocolate sauce, the layers in between are praline mousse. For crunch/texture there are also layers of chocolate-praline nib crunch. Share it with a friend or have it all for yourself!
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Introducing the CHOCOLATE CARAMEL PEANUT BUTTER TART: a peanut butter shortbread shell with three layers inside: caramel sauce, peanut butter ganache and Camino Verde chocolate caramel ganache on top. It's garnished with candied peanuts and peanut butter powder. Come and get it!
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Frozen Hot Chocolate
A rich and decadent treat. Topped with cocoa nib whipped cream.
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If you're headed to the Farmer's Market at the +Ferry Building  today, be sure to stop by at our new kiosk and say hi. We've got tiny toddler tees too! 
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"Thus completing the coffee/chocolate/ice cream trifecta."
- On our new Ferry Building Kiosk opening for The Weekender
 Thanks, +UrbanDaddy !
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In their circles
312 people
Have them in circles
262 people
Mike Conley's profile photo
Andrés Moreno's profile photo
Frank Pape's profile photo
Diparshi Mukherjee's profile photo
Rob Anderson's profile photo
Josephine Maria's profile photo
Choco Files's profile photo
 
Dandelion is featured in the current issue of Wired Japan. Here's a sneak peek shot of Todd and Cam taken by the LA based BrinsonBanks.
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Khuong Nguyen's profile photoAnanda Sim's profile photoMark Fogle's profile photoJoseph Smarr's profile photo
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Way to go! Congrats :)
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Start your week off right with 1 of 3 new pastries at the cafe! MADAGASCAR COFFEE CAKE with MARKET BERRIES  It's a classic coffee cake with MAD chocolate chips, blackberries and an almond/hazelnut nib streusel.
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Our wrapping machine is old school.

Once our chocolate is tempered and molded, we foil and wrap our bars. Our paper comes from India, and is made from recycled cotton fibers from the garment industry.

Our wrapping machine is a vintage 1950's German wrapping machine that we restored for wrapping our chocolate.

#beantobar   #process  
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Start your day with a kick from our spicy #Mission #Mocha. Try it with our house made #marshmallows!
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Our melangers are working day and night.

Our melanger is a giant drum cylinder with granite stones that grinds the nibs and sugar for 2-4 days until the chocolate particles are about 20 microns. At this size, the chocolate feels silky on your tongue and the sugar and nibs have fully combined.

#melanging   #beantobar  
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Great!
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