San Francisco-based Dandelion Chocolate was founded by Cameron Ring and Todd Masonis ten years ago as a venture out of their garage, selling their goods at the now defunct underground food markets of San Francisco. “We had to start by buying machines and we bought a few bags of beans and just started roasting them up,” says Masonis about their humble origins. “We sort of got lucky that our first couple of batches were really good.” This month the brand opened a new factory but promises that increasing production will not compromise quality, but in fact, improve it.