We first visited Dandelion Chocolate’s factory in San Francisco when they were still using handmade and adapted machines to roast and crack their beans. Food lovers of the Bay Area soon caught on to their fantastic chocolate, and Dandelion now have a hugely popular chocolate factory and café on Valencia Street. Todd Masonis and Cameron Ring started Dandelion Chocolate in 2010 after years of
experimentation growing cocoa plants in their flats and driven by a fascination with making chocolate bars. They take great care to source high quality single-origin beans, and craft in small batches to bring out the best from each. Dandelion’s bars contain only two ingredients: 70% cocoa beans and 30% cane sugar, leaving out common additives such as soy lecithin and vanilla.