Café Outfitter: Bean to Bar


Editorial Policy

Published on

Last updated on

[W]hether you’re talking sourcing, processing, packaging, or tasting, the parallels between coffee and chocolate are plentiful. Offering bean-to-bar chocolate to your customers is a meaningful way to engage in discussions about flavors and origin, while providing a tasty complement to your drink menu. With beautiful packaging, thoughtful sourcing, and careful craftsmanship, these chocolates help curate an experience for customers that’s memorable and sweet.


Based in the Mission District of San Francisco, Dandelion tempers small batches of beans, then carefully molds and packages each bar by hand. Sourcing high- quality beans and crafting tiny batches brings out the individual flavors and nuances of each bean. Current offerings come from Zorzal, Dominican Republic; Mantuano, Venezuela; Ambanja, Madagascar; and Butuo, Liberia.


The 80 percent Rugoso is a single-varietal Nicaragua with strong cocoa and tannic flavors at the start, followed by notes of plum and strawberry blended in a sweet, chocolaty aftertaste. Crafted in Portland, Oregon, Pitch Dark combines proven Old World methods with new and innovative technology to highlight the character and personality of their handpicked single-origin cocoa beans from Nicaragua, Madagascar, Ecuador, and Fiji.


Raaka head chocolate maker Nate Hodge is also a home cook who likes to experiment with flavor and push the boundaries of chocolate. To make their best-selling Bourbon Cask Aged bar, Raaka ages their Belize cacao in bourbon casks from Berkshire Mountain Distillers for four weeks. After four weeks, the nibs are ground, mixed with a house blend of cane and maple sugar, and made into a deliciously deep dark chocolate with notes of caramel, vanilla, and oak.



At a small factory in Park City, Utah, Ritual Chocolate handcrafts small batches, bringing together early European traditions with a modern American style. Ritual seeks to revive the focus on quality and support the people who grow their raw ingredients. With only cacao and cane sugar, each bar is an authentic expression of the flavors unique to its origin. Origins include Ecuador, Belize, Madagascar, and Peru.

Ellie Bradley is Fresh Cup‘s associate editor.

Share This Article

Ellie Bradley

Join 7,000+ coffee pros and get top stories, deals, and other industry goodies in your inbox each week.

Other Articles You May Like

How To Develop A Café Menu

Building your menu with with your customers and staff in mind sets the foundation for a successful café.
by Ellie Bradley | January 26, 2023

Heavy Rotation: On Picking Music For The Café

For many café owners, music tracks are that continuous backbeat under a busy coffee business, a statement of the space, and an exclamation of the people working there. More than just a mood setter,…
by Peter Agostinelli | January 10, 2023

Is It Time to Raise Your Prices?

Coffee shops face a challenge: should they absorb the rising cost of goods or pass along costs to the customer? Here’s how business owners decide when to increase menu prices.
by Haley Greene | January 4, 2023

Is Your Café Kid Friendly?

Menus, play areas, booster chairs, and a welcoming attitude show your kid-friendly colors.
by Ellie Bradley and Chris Lucia | January 3, 2023