After Silicon Valley whiz kids Todd Masonis and Cameron Ring sold their software company for a reported $170 million, they decided their next business would be artisanal chocolate. Lifelong enthusiasts, they grew cacao plants in their apartments and made small batches in their Palo Alto garage. After two years of taste tests, they took their handmade dark chocolate public, opening Dandelion Chocolate in 2012. Located in San Francisco's eclectic Mission district, their factory turns out 2,500 single-origin 70 per cent cacao bars per week. Their releases, which change frequently with the season, hail from places as far-flung as Venezuela, Madagascar, and Papua New Guinea.
Dandelion Chocolate bars contain only two ingredients: cocoa beans and cane sugar. Chocolate for the dark variety-favoring purist, their unadulterated bars are a direct reflection of the quality and unique characteristics of the bean. Constantly on the hunt for the best cacao crop, Masonis and Ring work directly with farmers from around the globe. Dandelion Chocolate also gets top points for presentation. Luxuriously wrapped in gold foil and handmade paper, each of their bars is signed by the chocolatier and printed with its unique origin story.
Our pick: Ambanja, Madagascar – 70 percent bar ($8 for 56g)
For more information, visit www.dandelionchocolate.com