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.