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Dandelion Chocolate
Chocolate Shop$
Today 10:00 am – 10:00 pm
339 followers|1,341,915 views
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740 Valencia St San Francisco, CA 94110
740 Valencia StreetUSCaliforniaSan Francisco94110
$Chocolate Shop, Manufacturer
Chocolate Shop
Manufacturer
Cafe
Today 10:00 am – 10:00 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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1 review
Small-batch chocolatier offering handmade candy bars & brownies, cocoa beans & educational classes.- Google
"Delicious chocolate with only two ingredients: cacao beans and sugar."
11 reviewers
"Go there for the pastries, hot chocolate, or the tasting and tours."
25 reviewers
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Alexander Sjöholm's profile photo
Alexander Sjöholm
in the last week
Amazing little chocolate factory in the heart of mission. So many delicious forms of chocolate. Similarly to Four Barrels you can sit and watch the beans being processed into sweet chocolate. Be aware though, you can easily get too much ( :
Nicole Nair
a week ago
Small batch chocolate used in unique desserts (a chocolate spritzer?). My favorite part is the ability to sample chocolate from different regions as well as a raw cacao nib & learn about how the chocolate is made. I know they're chocolatiers, but their homemade marshmallows are the tastiest thing I've eaten - SO good!
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Adrienne Tran
4 months ago
This is one of my favorite places in the city. I remember first walking into the shop and thinking, "Wow, whoever owns this shop must really love chocolate!" Delicious chocolate with only two ingredients: cacao beans and sugar. They even offer free tours of their factory, where they tell you about how they source their beans, and the different machines they use in every part of the process from bean shelling to liquification. The decor and interior design is also beautiful -- many of their serving tools I've learned are items they've curated while traveling around the world -- the tiny spoons from Japan, the oak serving platters from Italy. It's a great (noisy, but I don't mind) place to read a book or get some work done. I generally don't like dessert (it's too sweet) but the desserts here are to-die-for. They even have complimentary hand-made marshmallows that you can put in your coffee or hot chocolate.
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wnhath
2 months ago
The smell and quality were amazing. Super slick and clean presentation. Nice to see folks using the fruit and nibs!
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Jeremie Marguerie
a week ago
Amazing place! Slightly pricy but totally worth. A must have for foodies who like chocolate. I suggest pairing a hot chocolate with a small bite on the side of an afternoon. Don't come too late, they run out of some things since everything is fresh.
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An Adventurer
2 months ago
Wow. This was an amazing find! I tried their hot chocolate and it was amazing. The balance between sugar and chocolate and the texture of the chocolate was superb. NOTE: If you like "sweet" chocolate, you might be disappointed by their offerings. These guys have an awesome chocolate--it is all about the texture. Do not avoid their chocolate just because it is not loaded with sugar. Try everything they have. I loved almost everything I tried; I love dark chocolate and low-sugar chocolate. Highly recommended.
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Eric Friedman
5 months ago
Chocolate is really good. Great single origin chocolate. The bar made from Madagascar beans tastes like strawberry, so much fruitiness and nice acidity. Cacao fruit smoothie is neat, hadn't had that elsewhere. Little too sweet though. Plus, the Chocolate 201 class was awesome -- rather expensive but a really unique experience. I made a kilo of delicious chocolate from scratch: got to choose which beans to use and how much sugar. Learned how to crack and winnow and roast beans, and also got a nice in-depth tour of the whole process at Dandelion.
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Deanna S
5 months ago
So I'm walking down Valencia St for the first time and my friend asks, "want to learn a pro-tip?" I reply, yes..... She turns and opens the door to Dandelion Chocolate, and immediately, my nose is filled with the ripe aroma of cacao. It's not a sweet smell, like normal chocolate, but bitter, like natural chocolate. The pro-tip? They have bowls of free samples. The samples are good enough to convince you to buy their products, and I highly recommend it!
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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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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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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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3 comments
 
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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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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مسا خیر 
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Have them in circles
339 people
Kirsten Rasanen's profile photo
P Knight's profile photo
lucy thornton's profile photo
Steve Duong's profile photo
Conall Moore's profile photo
mattias blom's profile photo
I'm angela Probleme!???'s profile photo
Hillary Foss's profile photo
Ella Kim's profile photo

Dandelion Chocolate

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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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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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2 comments
 
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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