Cocoa Nibs and Frangipane

We created this flavor to show chocolate in its various forms, specifically in its rawer forms, to convey the process the chocolate undergoes. We candy the cocoa nibs (bits of fermented, dried, roasted and crushed cacao bean) that were used to create the chocolate, then fold them back into the milk chocolate ice cream created from Dandelion’s finished chocolate. Simple frangipane (almond paste cooked down with sugar and cream) is diced and woven through the ice cream to offset the bitterness of the cocoa nibs.

Dandelion Chocolate is a bean-to-bar chocolate maker in San Francisco’s Mission District. For over ten years, they’ve been turning cocoa beans and organic sugar into single-origin dark chocolate. They travel and build lasting relationships with cocoa farmers and producers, then craft small batches of chocolate back home in their San Francisco factory. With a minimal approach, they aim to highlight different cocoa beans’ distinctive flavor notes, from classic fudge to tangy fruit. We created Cocoa Nibs & Frangipane to highlight their bean-to-bar story and hope you enjoy it as much as we do.

Milk, Cream, Sugar, Dandelion Cocoa Nibs, Tapioca Syrup, Butter, Wheat Flour, Brown Sugar, Almond Flour, Water, Almonds, Dandelion 70% Chocolate (cocoa beans, cane sugar), Salt, Vanilla Extract, Guar Gum, Carrageenan, Almond Extract (non-allergen)

Contains: Milk, Wheat, Tree Nuts (almonds)

Three (3) servings per pint. Each serving 2/3 cup. Calories per serving: 400