Tuesday, August 5, 2014

Eat in San Francisco: Dandelion Chocolate (Pt. 2)

Papua New Guinea S'more made with homemade graham, marshmallow, and chocolate

If you've been following my foodie adventures for the past few months, you know that I've already visited Dandelion Chocolate, a chocolate shop and factory located in the Mission. My main motivation for returning this weekend was to try the Papua New Guinea S'more, which is #20 on 7x7's The Big Eat 2014.

This extremely photogenic s'more is very much worth the hype. It is essentially what an adult would want in this campfire staple as seen through the eyes of a culinary artist. (Yes, an artist. It is that serious.) It begins with a layer of homemade graham that's equal parts flaky and buttery. The next layer is the perfectly toasted marshmallow that is surrounding the rich, almost melted chocolate. When you bite into the s'more, you'll notice it's mostly made of the marshmallow center. You'll then notice how the flavor of the creamy chocolate is accentuated by the salt flakes on top. For the full experience, try to get every part of the bar―the chocolate, marshmallow, graham, and salt―in one bite.

After trying their s'more, there's little wonder why it made 7x7's list and why it deserves its own post.

Here are more photos from Dandelion Chocolate. You're welcome.

Dandelion Chocolate
Website | Facebook | Twitter | Yelp
740 Valencia St., San Francisco, CA 94110
Open: Sunday - Thursday 10 - 9, Friday - Saturday 10 - 10

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