We're Dandelion Chocolate, a bean-to-bar chocolate maker in San Francisco's Mission District. For over 10 years, we've been turning cocoa beans and organic sugar into single-origin dark chocolate. We travel and build lasting relationships with cocoa farmers and producers, then craft small batches of chocolate back home in our San Francisco factory and served in our cafes, located in San Francisco, Las Vegas, and Tokyo. Our chocolate is just two ingredients: cocoa beans and organic sugar. Since our earliest days, we've focused on bringing out the nuances within really good cocoa, using only two ingredients: ethically sourced, well-fermented, carefully roasted beans and organic cane sugar. We look forward to inviting you into our stores to sample our bars and into our cafes for a hot chocolate and pastry, crafted by our culinary team led by pastry chef Lisa Vega.