Truffles Competitors

Dandelion Chocolate is a bean-to-bar chocolate factory that began in the Mission District of San Francisco. In early 2010, we opened our doors on Valencia Street after sharing our love of small-batch, single-origin chocolate with our friends and family for years. We source all of our cocoa beans ourselves and travel to origin to forge a mutually-beneficial relationship with global partners who grow and ferment cacao. We then roast, crack, sort, winnow, grind, refine, and temper small batches of beans, and then mold and package each bar. By sourcing high quality cocoa beans and carefully crafting them, we try to bring out the individual flavors and nuances of each bean. Since then, we have opened more locations in San Francisco and one in Las Vegas. We produce out chocolate in our factory on 16th Street in San Francisco. In addition, our 16th Street factory is also home to our own pastry kitchen, Bloom chocolate salon, and confections kitchen. In addition to making our own chocolate and confections, we stock our shelves with bonbons and confections we make with collaborators we admire. Stop by our 16th Street Factory for a tour, classes on sourcing and making single-origin chocolate, or to see our chocolate makers in action while sipping a cup of hot chocolate. Many thanks, Todd

We are proud to be the first Organic and Fair Trade certified bean-to-bar chocolate maker in North America. We’re dedicated to making our world a better place. And we’re finding ways to do it through our passion—bringing out the best of the cocoa bean. We are all connected. We touch one another’s lives in incredible ways. And we are responsible to and for one another. From the cacao farmer in the Congo, to the truck driver in Seattle, to the chocolate lover in Philadelphia—there is a thread that runs through us all. Theo believes in celebrating those connections, in strengthening them and in finding inspiration within them—inspiration to change the world. We know that every action has a result. That the choices we make here in Seattle, Washington touch lives across the planet in real and lasting ways. That knowledge, and that responsibility, is what drives us to do things differently, to help make the world a better place. We think about every choice we make, every action we take and how it will impact our interconnected world.

Indie artisan Dorset-based chocolate company established by Claire & Andy Burnet & winners of over 120 fine food awards since 2002, including 138 Great Taste Awards, plus multiple International Chocolate Awards and Academy of Chocolate Awards. Born in Purbeck, Dorset in 2002, we were the first UK premium chocolate brand to focus on creating truly fresh chocolates using local fresh ingredients and ethically sourced single origin chocolate sourced at origin. Today, we work directly with chocolate partners in Colombia, Ecuador & Madagascar who make our sustainable (& slave-free) signature milk & dark chocolates exclusively for us. We also work with plant-based, vegan-friendly Colombia origin oat m!lk chocolate and all our grades are both lower in sugar than most (even premium) competitors & are also soya-free. Today, as well as our wide range of fine chocolates, including seasonal gifts for Easter & Christmas, we also produce gelato, single origin hot chocolate flakes & chocolate-centric bakery items to offer a full fine chocolate experience to suit different customer needs. Further, all products are in plastic-free packaging. All items are crafted in-house at our new Chococo HQ in Holton Heath near Poole in Dorset, which we moved into in late 2021. Until recently, the primary focus was on direct to consumer channels with our online & corporate gifts service and five Chocolate Houses in Swanage, Winchester, Exeter, Horsham and Dulwich. Now we are also now focused on supplying premium retail, hospitality & food service around the UK and are currently expanding our stockists. If you are interested in stocking award-winning Chococo products or require corporate gifting contact sales@chococo.co.uk Co-founder Claire Burnet also wrote the Chococo Chocolate Cookbook, published by Ryland Peters & Small in February 2011.