Cocoa Nib Root Beer Float (v)

For over 10 years, San Francisco’s Dandelion Chocolate has made it their mission to showcase single-origin cacao, experimenting with every step from bean-to-bar. It was this spirit of experimentation that first inspired their recipe for cocoa nib root beer-a twist that perfectly blends cacao’s earthy bitterness and root beer’s bright, spicy sweetness. Sassafras, mint, and clove meet bittersweet Ugandan cacao nibs in a botanical, cocoa-kissed tonic that we spin into a velvety sorbet. And because more chocolate is always better, we fold in a ribbon of their Ecuadorian single-origin 70% dark chocolate fudge for an extra-rich finish.