Review on The Dieline: Dandelion Chocolate

Established in 2010 by Cameron Ring and Todd Masonis, Dandelion Chocolate is a San Francisco based bean-to-bar manufacturer. Their first three products, Ocumare – Venezuela, Sambirano – Madagascar and Columbia (named after the regions and countries from which the raw beans are sourced) each contain 70% cocoa that has been roasted, cracked, sorted, winnowed, ground, conched, tempered and packed by hand in small batches. Designed by Caleb Everitt and illustrator Anthony Ryan, the packaging treatment reflects the handcrafted production techniques, limited run and high product quality with distinctive, practical and tactile artisan material combination, a typographic narrative style and a block foil print finish.

Click here to read my review and share your own opinion of Dandelion Chocolate on The Dieline.

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