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." Search “dandelion-mobile-wallpaper.html” from A Chocolate Bar that Tastes as Good as it Looks

Search “dandelion-mobile-wallpaper.html”

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."