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Bittman has teamed up with Dandelion Chocolate for February
When we get a sweets craving, we’d love to reach for something extraordinary: That’s why The Bittman Project has been a longtime fan of San Francisco-based Dandelion Chocolate. Now that Valentine’s Day is over — why not show love all year long? — we’re encouraging you to indulge yourself (and others) through the month of February with our favorite chocolate from our favorite chocolate makers.
Mark Bittman’s Favorite Dandelion Picks
Our teams have put together a $68 set (with free shipping) of five Staff Favorite bars and a reusable glass bottle of Dandelion’s Hot Chocolate Mix, made with 70 percent cacao, from Camino Verde, Ecuador.
Here’s a bit more about each bar. They’re all 70 percent cacao.
The one from Ambanja, Madagascar is a 2018 harvest, with notes of pineapple, challah bread, and vanilla custard.
Another from Tumaco, Columbia is a 2017 harvest, with notes of chocolate ice cream, walnut brownies, and wildflower honey.
One from Kokoa Kamili, Tanzania is a 2017 harvest, with notes of honey, fresh pineapple, and chocolate pudding.
The pick from Gola Rainforest, Sierra Leone is a 2017 harvest, with notes of fudge brownies, marshmallows, and roasted almonds.
The bar from Costa Esmeraldas, Ecuador is a 2020 harvest, with notes of molasses, chocolate pudding, a hint of blueberry.
Dandelion is a bean-to-bar, small-scale chocolate maker in San Francisco's Mission District that focuses on turning cocoa beans and organic sugar into single-origin dark chocolate. Their approach focuses on minimal ingredients — just cocoa beans and cane sugar, no vanilla, emulsifiers, or additional cocoa butter, so what you’re tasting is the essence of the cacao bean.
If you, like us, now have chocolate on the brain, we’ve got a few recipes to satisfy that craving, starting with Mexican hot chocolate that we shared as one of 10 Things We Love in February. Here are a few others, below.