Dandelion Chocolate is in the business of high-quality, back-to-basics mouth-watering chocolate. Founders Cameron Ring and Todd Masonis met at Stanford University and started out experimenting with roasted beans in their garage. Most chocolate today is industrially made, where big companies add a lot of additives and chemicals to make each of their bars taste the same. By sourcing high quality beans and carefully crafting tiny batches, Dandelion Chocolates bring out the individual flavors and nuances of each bean.
They use only two ingredients in their chocolate: cocoa beans and cane sugar. Like the grapes for wine, there is a complex array of different beans that create distinct tastes---the sugar just makes it more palatable and brings out the flavor even more. They roast, crack, sort, winnow, grind, conch, and temper small batches of beans and then mold each bar by hand in their factory in the Mission District of San Francisco. Each bar is hand-wrapped in foil and handmade textile paper from India, making each bar unique in design and taste.