The art of chocolate

We have a very thoughtful approach to chocolate making: bean to bar, single origin, two ingredients,” says Kayla Locascio, Manager of Chocolate Experiences at Dandelion Chocolate, a small-batch chocolate maker in San Francisco’s Mission District. She explains that each delectable bar contains beans from a single producer using a recipe of either 70%, 85%, or 100% cacao beans, plus organic cane sugar.

“We focus on highlighting the producer and the origin itself because there are a lot of things happening at the origin that are going to create a unique flavor profile,” says Locascio, noting that environment, genetic varieties, fermentation, and drying all factor into the taste of Dandelion’s products. The company sources its raw beans from multiple origins along the equator and practices “direct and transparent trade” by purchasing straight from farmers, staying in close communication with them, and even traveling to the origin site to harvest the beans.

Dandelion Chocolate was started in 2010 by Silicon Valley entrepreneurs Todd Masonis and Cameron Ring. After traveling around Paris learning how to make craft chocolate, the co-founders began operations in a friend’s garage, selling their bars at a local farmer’s market before opening their flagship store on Valencia Street in 2012.

The company now has four locations in San Francisco and one at The Venetian Resort in Las Vegas. Its largest and most vibrant location is its 16th Street Factory, which opened in 2019 in SF’s Mission District. Visitors can take a tour or learn the art of chocolate making, from beginner (Chocolate 101) to advanced truffle making. The location also offers private events and a one-of-a-kind dining experience at its Bloom Chocolate Salon.

All Dandelion packaging prominently displays the origin and harvest year, along with tasting notes. This includes hand-wrapped foil and specialty wrapping paper custom-made in India.

Because of their small-batch nature, Dandelion Chocolates are primarily available at their retail locations and cafes or online, with worldwide shipping. Their products are highly giftable and customizable, with personalized notes and shipping to individual recipients available.

“It’s going to taste as good as it looks,” Locascio notes, saying their gift packs are among their bestsellers because of their beautiful packaging and uniqueness. Their thoughtfully designed advent calendars are another bestseller.

Constellation-themed, with illustrations by Serbian artist Srdjan Vidakovic and expertise from astronomer and Dark Sky proponent Dr. Tyler Nordgren, the calendars come in a reusable gift box and can be preordered to ensure delivery in December. “People can’t get enough of them; they’re a beautiful gifting experience,” says Locascio.

Customers who shop in-store are encouraged to sample the products before purchasing since the tastes can be so different. Even beans from the same origin will vary in taste from batch to batch and year to year, making the bars truly unique. Locascio suggests that visitors “let it melt in your mouth” to get the full flavor experience.

Making chocolate with just two ingredients is much more challenging than expected. Like craft coffee, beer, and wine, a lot of effort goes into the process and recipe development to determine the best roast profile for that particular bean, origin, and harvest year. “There’s a lot of tasting and trial and error involved,” says Locascio.

Because no added fillers are used, the chocolate can be harder to work with. All of their chocolate makers undergo a robust apprenticeship program to master working with just two ingredients.

Dandelion Chocolate is so committed to their process that it hosts origin trips: guided experiences to the cacao farms where their beans are sourced. These intimate and educational trips are open to both adventurous customers and full-time employees to learn more about cacao fruit, farming, and fermentation.

From beans sorted by hand to meticulous taste testing to ensure the perfect roasting profile, Dandelion’s commitment to small-batch chocolate is a difference you can taste.