Until now, Dandelion Chocolate of San Francisco took its single-origin bean-to-bar mission seriously enough that it only made bars, no other chocolate confections. It has just introduced a line of ganache-centered chocolate truffles, elegant little blocks that showcase the flavor profiles of cocoa beans grown in five different regions. Madagascar’s chocolate has the richness of berries and citrus; Belize, hints of mango. Costa Rica’s is deeply chocolate; Ecuador delivers a taste of fudgy banana; and Sierra Leone suggests toasted nuts and coffee. Pay attention as you indulge; you get a taste of education along with sheer pleasure.
Dandelion Chocolate Single-Origin Truffle Collection, $45 (including shipping), dandelionchocolate.com.
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