Dandelion Chocolate is a small-batch Mission District café and production facility from founders Cameron Ring and Todd Masonis. Expect an intoxicating aroma, exposed rafters, skylights, an open kitchen, and blackboard menu. Dandelion’s devoted shelves to cocoa nibs, chocolate bars, whole cacao pods and instructional panels on topics like “How to Taste Chocolate,” “Where Cacao Grows,” and “Chocolate Makers and Chocolatiers.” Dandelion also has a full Four Barrel coffee program, and the space was teeming with tourists during my summer visit. Hank Williams’ “Kaw-Liga” reverberated off the walls, people were enjoying the spoils of Pop-Up Pastry Collaboration with Ellie Mueller from Jardiniere, and since it was hot outside, we split a trio of cold beverages, none better than Frozen Hot Chocolate ($5.25), a bittersweet, blended drink topped with an airy crown of cocoa nib whipped cream, which they dusted with still more cocoa. What a great summer treat.