Do you know where your chocolate comes from? No, not the grocery store, or even the country of origin for the beans. More to the point, do you know who your chocolate comes from?
Most of the world’s chocolate is industrial, highly processed to maintain consistency and low prices, but at the expense of nuanced flavor, to say nothing of the human cost. Only a handful of chocolate makers are producing candy for the mass market, but smaller startups are turning the cacao world on its head by starting from the ground up.
Dandelion Chocolate is a bean-to-bar chocolate maker rooted in the Mission District of San Francisco. One of the very few operations in the US that go through the full process of roasting, cracking, sorting, winnowing, grinding, conching, and tempering cacao beans in small batches, it’s a full three to four days before any bars are even formed or packaged- all by hand, I might add.
Here, the unique properties extracted through fermenting and roasting high quality beans are celebrated rather than muted. Even the sweetest blends minimize the use of sugar, adding just enough to accentuate the inherent flavors of the cacao, and dairy is never a consideration. Notably, neither is additional cocoa butter, vanilla, lecithin, or any of the other usual chocolate suspects. Without these typical crutches, everything you taste comes solely from the bean at hand. Finally, it’s chocolate that can speak for itself, and the message is loud and clear: There’s nothing comparable on the market, and almost certainly nothing better.
The real treat is getting to see how it’s all made firsthand, through factory tours and generous tastings if you’re lucky enough to be in town. While the cafe is still light on vegan eats, the drinks are really where it’s at. Incredibly rich, dense, decadent hot chocolate put them on the map years ago, but for a lighter, one-of-a-kind refresher on a hot summer’s day, you really must try the cacao smoothie. If you’ve never had fresh cacao before, brace yourself; this tastes nothing like chocolate. Believe it or not, the tropical fruit is more evocative of pineapple, but mild and with no acidity, blending in notes of sweet Meyer lemon. When given the such a rare opportunity, I would implore you to taste the range of flavors the whole fruit is capable of.
Chocolate is so much more than cheap Halloween handouts. Dandelion Chocolate is working to change that misconception, one handmade bar at a time.
5 thoughts on “The Lion’s Share”
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Oh, I have to go there after we move and I make a trip to SF!! I love, love, love really great chocolate. When we were in Costa Rica visiting a spice farm, we were invited to try one of the sticky pods inside the cacoa pod. They look like things you should never approach in a sci-fi movie, but it tasted good. :-)
It really is fascinating to see what a complete transformation one humble ingredient can make under the right circumstances. There’s so much that goes into creating chocolate as we know it, it’s kind of a miracle that it ever came to be, if you think about it.
I love this and planning my own trip soon, what a great place to visit. Thanks!
Please keep me in the loop about your plans! If the stars happen to align, I’d love to see you, too.