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Dandelion Chocolate Hits the Big Time

Addictive desserts that hurt so good.

Over in the Mission district, Dandelion Chocolate—maker of handcrafted bars for purists—has ramped up its sweets inventory with the hiring of pastry chef Lisa Vega, formerly of Restaurant Gary Danko. Vega’s desserts are the kind that hurt so good: an addictive dulce de leche bar made of chocolate-caramel ganache and a layer of crunchy feuilletine sable, or a “flight” of three brownies, each featuring a different single-origin cacao bean. For the holidays, Vega has come up with this little jar of joy: layers of chocolate sauce, chocolate gingerbread, chocolate pudding, and cacao nib cream, all garnished with sparkling pomegranate seeds. Should you need to pop in for a quick gift, a box of 12 Christmas cookies—including a mini-version of Vega’s beloved brown butter Nutella creation— spreads the best kind of holiday cheer. 740 Valencia St. (near 18th St.), 415- 349-0942

 

Originally published in the December issue of San Francisco

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