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Treat Yourself

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Treat Yourself

Bittman has teamed up with Dandelion Chocolate for February

The Editors
Feb 15, 2022
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Treat Yourself

www.bittmanproject.com

Gif and photos courtesy of Dandelion Chocolate

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.

    Click here to purchase

About Dandelion

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.

Chocolate Mousse

The Bittman Project
Chocolate Mousse
Once thought of as the most elegant of desserts, this ultra-rich chocolate pudding is still a real winner. It’s blazing quick to make—I’ve prepared it after dinner and still served it before my guests left. Once the chocolate is melted, the cooking is over; the mousse just sits until it sets up. You can spike it with rum, coffee, or other flavorings, bu…
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4 years ago · 1 like · Mark Bittman

Frozen Hot Chocolate

The Bittman Project
Frozen Hot Chocolate
Ubiquitous, yes, but: So what? Serve it with biscotti or other not-too-sweet cookies. Melt six ounces of good dark chocolate with a quarter cup of cream or half-and-half, being careful not to boil. Once the chocolate is melted, taste and add a little sugar if you like. Put it in the blender with three cups of ice and pulse until an ev…
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5 years ago · Mark Bittman
The Bittman Project
Homemade Marshmallows
Biting into a fluffy, tender homemade marshmallow is such a simple joy; you’ll never go back to store-bought. For thicker marshmallows, use an 8- or 9-inch square baking dish. Makes: About ninety-six, one-inch marshmallows Time: 30 minutes, plus time to set…
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3 years ago · 1 like · Mark Bittman

Mexican Chocolate Tofu Pudding

The Bittman Project
Mexican Chocolate Tofu Pudding
Tofu is not solely the stuff of stir-fries. For example, I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much time to make as hot chocolate. But there are a few qualifiers. Without chocolate, the flavor is unimpressive; it tastes like sweetened tofu. Add chocolate and a few Mexican spices, however, and you hav…
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4 years ago · 1 like · 1 comment · Mark Bittman

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