1 dish
An eight-piece vegan Bonbon Collection exploring flavors & textures of four world regions
77 dishes
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Notes from the factory
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(KOSHER)
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Traditional, French-style gâteau
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The best of Dandelion, beautifully wrapped and ready to gift
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Explore new chocolate origins through carefully curated bar sets
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16 Petite, silky, single-origin pavé truffles, direct from Tokyo
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Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
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This year, our Advent Calendar will pair 25 tales of Nordic mythology with 25 confections from acclaimed chocolatiers across North America and in Japan
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Enjoy hassle-free gifting by uploading multiple addresses at once, or letting your recipients provide their delivery details
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We source our cocoa beans directly, with boots (usually Greg's) on the ground at each farm. We are friends with our producers, and pay a premium over commodity price for our cocoa
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Toasted, caramelized macadamias from Zorzal, Dominican Republic, covered in 70% single-origin chocolate
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Toasted, caramelized hazelnuts from Piedmont, Italy, covered in 70% single-origin chocolate
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Toasted, caramelized almonds from Braga, California, covered in 70% single-origin chocolate
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Buttery sea-salt caramel enveloped in feuilletine-crisped pecan-almond praliné, and covered in chocolate
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Roasted nibs covered in chocolate
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Sweet, sulfite-free dried California strawberries covered in 70% Maya Mountain, Belize chocolate
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Dried Montmorency sour cherries covered in 70% Costa Esmeraldas, Ecuador chocolate
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A classic confection, reimagined: trio of sun-dried grape varietals coated in 70% Anamalai, India chocolate
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Five house-crafted bonbons, highlighting five rich, salty-sweet, chocolate-nut Praliné fillings
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Five smooth, buttery caramel varieties — all encased in our creamy Tumaco, Colombia chocolate
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A classic pairing of mint and dark chocolate
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8 Flaky, chocolate-dipped, soft peanut butter brittle bites
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A celebration of fruit and chocolate, highlighting pear and raspberry complemented by our fruity Ambanja, Madagascar chocolate
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Eight bonbons celebrating macadamias and hazelnuts
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Juicy and tender Iyokan batons covered in 70% Dandelion chocolate
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Juicy and tender Lemon batons covered in 70% Dandelion chocolate
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Juicy and tender Hyuganatsu batons covered in 70% Dandelion chocolate
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Vanilla bean fleur de sel caramels enrobed in dark chocolate
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A sugary toffee with a light, rigid, sponge-like structure
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Melissa Coppel’s imaginative candy bar interpretations
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With oats, quinoa, cocoa nibs, hazelnuts, cherries, and coconut
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Our very own collection of 15 chocolate truffles, made from five cocoa origins
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Fifteen hand-crafted pralinés, highlighting five unique fillings
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“Absolutely stunning ... it's worth the price just to sample chocolates from so many great chocolatiers”
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A collection of five of our Chocolate Makers’ personal favorites
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A 12-piece assortment of Italian Aperitivo & Digestivo Bonbons
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15-Piece Collection featuring sun-ripened fruit jellies layered with chocolate-nut pralinés
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A trio of toasted, caramelized nuts covered in 70% single-origin chocolate
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A sculptural bookend set by Alberto Essesi, celebrating craft, chocolate, and ritual
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16 Petite, silky, single-origin pavé truffles infused with Japanese Citrus
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Dried cherries, apricots, & strawberries, each paired with a complementary single-origin chocolate
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A 16-piece bonbon collection inspired by classic French patisserie
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A 21-piece assortment in seven flavors
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Hijita’s single-origin Truffle-Bar Duo, enrobed in 70% Agua Escondida, Mexico chocolate
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A collection of house favorites from our confections team
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Chocolate-covered black Mission figs filled with spiced ganache
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Crafted with Dandelion chocolate and flavorful seasonal ingredients, these house-made and collaborator confections showcase chocolatiers' creativity and skill
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Our favorite bars, in many presentations
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New and noteworthy
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Freshly baked and shipped to anywhere in the U.S
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From hot chocolate to brownies, pies to tarts: our Large Chips, ground chocolate, and crunchy cocoa nibs are kitchen-ready
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"A recent discovery for me, but completely otherworldly. My entire family is obsessed; it is just absurdly good, and the glass bottles are so pretty and can be reused as flowers or a beautiful pencil holder for your desk."
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Twelve soft, buttery classic cookies, chock-full of our own 70% House Blend chocolate mini chips
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Tender, gluten-free oatmeal cookies packed with chocolate chips, cranberries, coconut, & cocoa nibs
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An autumnal twist of warm pumpkin and spices meet the deep, luxurious flavor of single-origin chocolate
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Lush, sweet-salty filling baked into a tender chocolate crust
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Coarsely ground chocolate for fast and easy melting
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A trio of single-origin, cocoa-derived ingredients for baking
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Thirty recipes for our cookies, brownies, & cakes, plus how to make chocolate at home
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Our version of a chocolate-nut spread
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An introductory exploration of single-origin chocolate bars, plus our House Hot Chocolate Mix
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A curated collection of Dandelion Chocolate “classics”: guest favorites from our earliest days
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An extensive set celebrating fruit and nut chocolate pairings
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Patterned notecards designed by our team
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100% Organic cotton, for kids
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15 Chocolate truffles, made from five cocoa origins
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Fully tempered single-origin chips for baking and making confections
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18 dishes
Caramelized-hazelnut dragées covered in croissant-chocolate-feuilletine "duja," and rolled in espresso powder
Toasted cinnamon-brioche, caramelized white chocolate gianduja, wafers, in 70% Kokoa Kamili, Tanzania
Chewy cocoa nib nougat coated in peanut butter duja and rolled in 70% Tanzania dark chocolate
Chef Lisa’s crunchy, salty-sweet butter toffee, covered in single-origin chocolate and roasted cocoa nibs
Our recipe for butter toffee with chocolate and crunchy cocoa nibs
Buttery toffee with candied California orange peel and toasted California walnuts
Crisp, salty-sweet black-sesame butter toffee, coated in chocolate
Chocolate chip cookies, cookies & cream sandwiches, and brownies
Twelve bonbons; three textural pralinés, fragrant with Middle Eastern- & South Asian-inspired ingredients
Bundle the Nibby Toffee, Orange Walnut Toffee, and Black Sesame Toffee Brittle for a tasty trio
Rich chocolate cake with chocolate ganache, yuzu curd, strawberry cream, and yuzu buttercream
Three-layer devil’s food cake with chocolate caramel mousse, chocolate buttercream, and cocoa nibs
Layers of chocolate cake, smooth house-made pistachio praliné cream, and ginger ganache
Tender, six-layer yellow buttermilk cake, with Ambanja, Madagascar chocolate crème fraîche frosting
This is our classic devil's food cake — given an exquisite bundt treatment
One dozen Brownie Bite tasting trios, showcasing three distinctive cocoa origins
Buttery, salty-sweet confections paired with chocolate bars
Sesame halva, cardamom ganache: a collaboration with NYC’s Seed+Mill
1 dish
Dark-roasted espresso beans covered in chocolate
19 dishes
Twenty-five days of confections exclusively available by pre-order
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
A fresh, fruity, vanilla-pastry version of our classic Gâteau Basque
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A Trio of hot chocolates in our best-known: House, Hojicha, & Mission
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A collection of house favorites from our confections team
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Five smooth, buttery caramel varieties — all enrobed in our creamy Tumaco, Colombia chocolate
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Three chocolate-covered candied Japanese citrus varieties
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Rich, four-ingredient flourless chocolate cakes from Tokyo
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16 Petite, silky, single-origin pavé truffles, infused with delicately roasted Japanese green tea
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The original hot chocolate recipes that put our café on San Francisco’s map
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House-made graham crackers, fluffy marshmallows, and three origins of Large Chips, plus accessories
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For a bit of a spicy kick, our Mission Mix features a lively blend of spices, including cinnamon and pasilla chile
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Featuring lightly roasted green tea, Hojicha Hot Chocolate Mix pays homage to our home in Tokyo, Japan
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Our thick, rich hot chocolate, ready to enjoy at your next event
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An ultimate (and extravagantly giftable) exploration of chocolate
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A beautifully illustrated story of cacao, written and hand-drawn from Belize
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