Downtown Los Angeles is flush with cafes that specialize in roasting high-quality coffee beans, but how about a cocoa bean-to-chocolate bar haunt?
Dandelion Chocolate, based in San Francisco’s Mission District, opened on Monday, Nov. 19, in the increasingly crowded Row DTLA.
Dandelion, which specializes in chocolate bars made from cocoa beans sourced from regions in South America, fills an 1,100-square-foot space and will roast and temper small batches of cocoa beans into chocolate bars on site.
The two-pronged plan has one space focused on retail, and a second where classes take place.
Dandelion Chocolate is open Monday-Friday from 11 a.m.-7 p.m. and weekends from 10 a.m.-6 p.m.