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San Francisco Home > Food > Tale of the Tape

Published November 13, 2012

Tale of the Tape
Dandelion Chocolate vs. Chocolate Lab. Go.

Well, look at that. Turns out it’s an epic week for chocolate. Tomorrow brings a new chocolate factory in the Mission called Dandelion Chocolate. Two days later, Chocolate Lab, a new café from Recchiuti Confections, opens its doors in the Dogpatch. Herewith: your primer for telling the two apart...

The Players
Dandelion: Two Stanford alums who sold a tech startup to Comcast in ’08 and got into the chocolate-making business two years later. (That old story.)
Chocolate Lab: The pastry chef who launched Recchiuti Confections in 1997.
Edge: Draw. There are no losers here, really.

The Vibe
Dandelion: It’s a functioning chocolate factory housed in a former garage that’s also home to Craftsman & Wolves and Abbot’s Cellar. Grab a stool at the counter and watch the chocolate-makers... make chocolate.
Chocolate Lab: True to its name, it’s got a turn-of-the-century-apothecary vibe with blown-glass beakers and test-tube-shaped lights.
Edge: Dandelion. It’s like Willy Wonka’s, but for dates.

The Goods
Dandelion: Chocolate in familiar form: bar, hot chocolate, brownie, cake and pudding. Also, a not-so-familiar form: cacao-pulp smoothies.
Chocolate Lab: Chocolate cakes, sundaes, truffles and custards, plus savory offerings like tartine sandwiches. Oh, and beer, wine and sherry cocktails.
Edge: Chocolate Lab. You know, because of the whole beer thing.
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