We’ve been excited about this one for a while. It’s been hard to keep the secret, but it’s finally on the shelves at our warehouse and we can finally tell you and you can finally put it in your shopping cart. Chocolate geeks, rejoice:
Dandelion Chocolate is here!
Terroir: A sense of place as it relates to food (especially cacao!)
Nestled in the heart of San Francisco, Dandelion Chocolate has become a beloved local gem and a must-visit destination for chocolate lovers from around the world. Despite their absence from our shelves, it’s been no secret behind the line that Caputo’s has a deep admiration for these iconic makers. As one of the original names in the craft chocolate industry, Dandelion has forged and nurtured relationships with their farmers, and have an intimate understanding of how to showcase the terroir of each.
Wrapped in iconic golden foil and hugged with luscious paper from recycled Indian cotton, these two ingredient chocolate bars represent a benchmark of quality in the world of craft chocolate. Yet their reach is set on something much greater than taste and aesthetics. Their standards for transparency and communication (take a deeper dive with their sourcing report) are unmistakable in each bold bite.
Always avoiding commodity cacao, Dandelion chooses to partner with farms from mid-sized production countries including Ecuador, the Dominican Republic, and Uganda. They also buy beans from smaller production countries such as Tanzania and Belize. Their process has been painstaking from the beginning, even when they were producing chocolate from the garage. Over the years, their spaces (and impact) have grown, but their passion remains the same. Capturing this in words, pictures, or anecdotes is near impossible, and we encourage you to taste, try, and understand the magic that goes into Dandelion for yourself.