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Tokyo & SF Collection
This set presents a rare opportunity to experience the intriguingly different flavors brought out by our two culturally distinct teams of craft chocolate makers. Because chocolate makers tend to calibrate roast profiles to their local palates, our San Francisco and Tokyo teams create strikingly different bars from the same beans.
We encourage you to taste both bars of the same origin side by side to experience the differences for yourself. Each pair is made using the same beans, the same philosophy, and the same basic process — with slightly varied roast profiles.
This limited-edition box set includes six bars made from three origins, plus a detailed tasting guide.
70% KOKOA KAMILI, TANZANIA
TOKYO | 2021 HARVEST
tasting notes: ripe plum, creamy yogurt, decadent chocolate terrine
SAN FRANCISCO | 2023 HARVEST
tasting note: strawberry lemonade, chocolate sourdough
70% MAYA MOUNTAIN, BELIZE
TOKYO | 2023 HARVEST
tasting notes: muscat, honey, light cream
SAN FRANCISCO | 2023 HARVEST
tasting notes: strawberry parfait, cocoa powder
70% ZORZAL COMUNITARIO, DOMINICAN REPUBLIC
TOKYO | 2021 HARVEST
tasting notes: cream cheese, grapefruit, gin
SAN FRANCISCO | 2023 HARVEST
tasting notes: black forest cake, darjeeling tea
Cocoa beans and organic cane sugar
Allergens:
Our chocolate is free of soy, dairy, eggs, and gluten.Storage instructions:
Shelf life:
Stored properly, your bars will remain ready to enjoy for many months.
dairy-free
vegan
direct sourced
nut-free
gluten free
two ingredients
The special fabric-covered accordion box housing this collection was designed by our friend, acclaimed local artist and designer Yvonne Mouser, and is handmade in India. Tied closed with a slim, vegan-leather strap, the Collection box opens wide to display each bar individually. Yvonne continually inspires us by turning our design challenges into beautiful pieces of art.
We always wondered how much culture influences the palate. This special tasting set illustrates how two Dandelion Chocolate teams — one from San Francisco, the other from Tokyo — use the same beans and philosophies to develop six unique bars from across the globe. We encourage you to taste both bars of the same origin together to experience the differences for yourself. Each pair is made from the same ingredients using the same basic methods — with slightly varied roast profiles to highlight distinctive flavor nuances.
In San Francisco, we lean toward creamy, fruity, nutty, and caramel flavors.
Our Tokyo team often enjoys more fermented, roasted, bitter, and herbaceous flavors.
70%
2023 Harvest
notes of Black Forest cake, Darjeeling tea
70%
2023 Harvest
notes of strawberry parfait, cocoa powder
70%
2023 Harvest
notes of strawberry lemonade, chocolate sourdough
70%
2021 Harvest
notes of cream cheese, grapefruit, gin
70%
2023 Harvest
notes of muscat, honey, light cream
70%
2021 Harvest
notes of ripe plum, creamy yogurt, decadent chocolate terrine
We launched Dandelion Chocolate Japan in collaboration with Seiji Horibuchi in 2016. Seiji frequented our Valencia Street café and we developed an immediate rapport based on our shared love of chocolate. Seiji has an eye for detail and boundless energy, and we loved our conversations together. He proposed taking our chocolate international by building a new factory in Kuramae, old Tokyo — an area known for artisan workshops and a craft culture.
For more about Dandelion Chocolate Japan, we invite you to visit our blog.
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