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Dandelion Chocolate is a boutique chocolate shop and café located in San Francisco's Mission District. Founded by Brian Wolstoncroft and Camille Rheinstein, the company focuses on creating high-quality, small-batch chocolates using sustainable and direct trade practices.

The duo met while working as chocolatiers at Michel Cluizel's chocolate shop in New York City. After developing a passion for artisanal chocolate-making, they decided to launch their own venture in 2010. Dandelion Chocolate quickly gained a loyal following among San Francisco locals and visitors alike due to its unique flavor profiles and commitment to eco-friendliness.

Dandelion Chocolate's chocolate-making process is centered around using high-quality cocoa beans sourced directly from farmers in countries such as Ecuador, Brazil, and Tanzania. This approach allows the company to produce distinct, nuanced flavors that showcase the diversity of global cocoa origins. The shop offers a variety of handcrafted chocolates, including bars, truffles, caramels, and other confections.

The café section of Dandelion Chocolate serves specialty beverages like hot chocolate, coffee, and tea, often infused with their own house-made syrups. Customers can enjoy these drinks in the cozy, rustic-chic interior, which features reclaimed wood accents and vintage decor. The atmosphere is warm and inviting, making it an ideal spot to relax and indulge in artisanal chocolate treats.

Throughout its operations, Dandelion Chocolate prioritizes social responsibility by supporting sustainable agriculture practices and fair trade standards among cocoa farmers. This commitment to responsible sourcing reflects the company's dedication to environmental stewardship and community development.