Yesterday afternoon we both had the pleasure of sampling three wonderful chocolate bars from Dandelion Small-Batch Chocolate. They are a new factory located in the Mission District of San Francisco and took honors as a Good Food Award finalist for 2012. As a fresh business with an awesome bean-to-bar approach, they won our taste buds over in the past and we couldn’t pass up a side by side sampling.
Our first observation upon splaying out the bars was evidence of lustrous and elegant wrapping. The appearance of delicate gold-foil like designs create the impression of an antique gift. The next examination we made was based on a clear presentation of cacao origin. Included as a part of the packaging text was also a note of recognizable flavor characteristics made by the roasters from Dandelion. Personalized initials on the back side really emphasized the sense of Small – Batch as it erased the possibility of mass production. In this we concluded that comparatively it felt more intimate to be tasting chocolate from a young company with smaller output vs. an international company such as Lindt, Godiva who mass produce their “chocolate”.
So, let’s talk taste! While Will & I definitely have very different interpretations of the chocolate during our tasting experience, I will share them all. (Note that mine are probably less refined and slightly more obnoxious) 🙂
Aromatics-cane, oats, mud
Flavor-pine needles, smoke, s’mores, cedar, woodoil, bread
Flavor-fruit punch, sour patch kids, cheap wine coolers, plum, raisan, tangy finish
Flavor-malts, beer, dates, fig
These, honestly, were the most incredible chocolates we have ever had. The intense spectrum of flavors challenged our ability to define taste using specific raw foods we had experienced. We were sad to see them slowly (not really) disappear. So, grab some online. It’s WORTH IT!