Dandelion Chocolate

Tartufino: Meet the Chef Dishing $20 French Laundry-esque Plates at Wine Bars | Eater SF

"A location staging a summer Sunday brunch at which the chef was scheduled to cook at 11 a.m. on Sunday, August 10; presented as another occasional spot in the rotating pop-up schedule." - Paolo Bicchieri

San Francisco’s Most Iconic Drinks | Eater SF

"Dandelion Chocolate changed the game on bean to bar in San Francisco, and the hot chocolate is a great way to taste what makes the company so popular. It’s an uber rich treat made with 70 percent Camino Verde, Ecuador single-origin chocolate and perfect for sipping as you walk around the city." - Lauren Saria

What Is Cacao? And How to Use It in Cooking | Eater

"A San Francisco–based bean-to-bar chocolate maker whose sourcer emphasizes cacao as a fragrant, fruit-bearing plant: pods are “football”-sized and come in yellows, greens, and reds, each housing roughly 30–60 large seeds wrapped in a pulpy white flesh described as lychee-like and intensely floral. The team stresses how fermentation (a two- to nine-day process) and sun-drying develop the beans’ brown color and nuanced flavors—ranging from strawberry, pineapple, and rose to almond or simply chocolate—driven by terroir and the crop’s wild genetic diversity. Their sourcing perspective highlights the importance of origin, processing, and transparent supply chains in shaping a bar’s final taste." - Sylvio Martins

Where to Find The Best Lattes and Cold Brew in San Francisco Right Now - Eater SF

"This Mission District chocolate company has always been clever at interlacing its cacao with a slew of drink options. The Ecuador cold brew – basically cold brew but a bit more chocolatey – might not get a mention if it wasn’t such a strong drink (in a good way). The iced chocolate chai and nibby horchata, while sans coffee, get shout outs, too." - Paolo Bicchieri

"The only thing more surprising than a fully functioning chocolate factory smack dab in the middle of San Francisco is the fact that it's one of the few in the world that actually makes chocolate from scratch. They're kind of chocolate purists in that they don't do fancy flavors but rather rely on really good bean varieties and just a smidge of sugar (every bar has 70% chocolate to 30% sugar). Buy all sorts of fresh-baked, chocolate-spiked pastries and sample all the house varieties at the on-site café. Call ahead to request a guided tour of the factory. "