Founded in 2010, Dandelion Chocolate is a bean-to-bar chocolate factory and café based in the Mission District of San Francisco. They make chocolate out of only two ingredients: cocoa beans and organic cane sugar. They roast, crack, sort, winnow, grind, conch, and temper small batches of beans in order to preserve the characteristics and nuanced flavors of each single origin. Dandelion Chocolate sources directly and travels to origin as frequently as possible to build strong relationships with their partners. Dandelion currently has three locations in San Francisco, four in Japan, and their newest, a pop-up shop in Los Angeles.