“The edges of a Dandelion Chocolate chip taper to thin-as-we-could-make-’em without compromising structure,” said Remy Labesque, an industrial designer who's day job is at Tesla.

People really like chocolate, whether it's premium, ultra-premium or among the mass market classics.

One of the first things a newcomer stepping into Dandelion Chocolate’s café and production area on Valencia St. in San Francisco experiences — besides the obvious hipster din and energy — is the large welcoming chalkboard.