These beans begin their long journey from the La Mosquitia region of Honduras in a dugout boat. Dandelion Chocolate Maker Chieko roasts this 2018 harvest gently to highlight the beans’ mellow, delicate flavors. We taste roasted chestnut, milk caramel, and a hint of herb tea.
We always wondered how much a culture influences the palate, and found our answer the first time we did a side-by-side tasting with our Dandelion Chocolate Japan team. Using the same beans, same machines, same processes, and same philosophy, our partners in Japan craft chocolate that can be wildly different from our San Francisco-made bars. This is because chocolate makers tend to calibrate roast profiles to the palates of local consumers, and our Japanese team generally enjoys more herbaceous, fermented, roasted, and certain bitter flavors than we do in S.F., where we often lean toward creamy, chocolatey, and nutty notes. When available, we encourage you to taste S.F. and Tokyo bars of the same origin together, to experience the differences for yourself.
- Ingredients & Allergens
- All of our single-origin chocolate is made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. Our chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.
- Weight
- NET WEIGHT
2 oz (56 g) - Learn More
- Learn more about our cocoa beans and sugar — the region, the farms, and the producers.
