A Chocolate Bar That Tastes as Good as It Looks

When it comes to confections, packaging often gets the high design treatment. But what about the treat itself? Dandelion, a San Francisco–based purveyor of ethically sourced chocolate, teamed up with Snarkitecture to create the Break Bar to remedy that. (Queue the sugar rush.) View Slideshow Slideshow

The Break Bar, a collaboration between Dandelion Chocolate and Snarkitecture, came about when Cool Hunting sought to create an unexpected connection between design, food, and culture. “Dandelion makes some of our favorite chocolate. Snarkitecture continues to shake up the art and design world," stated Evan Orensten, Cool Hunting's co-founder and self-professed chocoholic, in a news release. "We wondered what kind of magic could be made if they met?”

The chocolate is made out of cocoa beans sourced from South America. "Maya Mountain Cacao ferments and dries beans purchased from over 200 small farmers in Southern Belize," says Dandelion's Jennifer Roy. "This batch detects a green grape start before the signature notes of pineapple and honey, followed by a slightly tangy finish."

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