70% Single-Origin Bar

Ambanja

Madagascar

2017 HARVEST · BATCH no. 4 · By Nate
tasting notes: cherry yogurt, honey, fresh citrus

These nuanced, bright-red beans come from Bertil Akesson’s Bejofo Estate. Bertil dries the beans with an especially quick method—on concrete beds under the hot Madagascar sun—that retains acidity and results in a strong, fruity punch. The exact fruit flavor of the beans we buy from Bertil can vary from season to season, harvest to harvest, even roast to roast. 

The intense flavors naturally present in this cocoa changed the way Lead Chocolate Maker Nate thinks of chocolate. For his second Ambanja bar, he balances the origin’s characteristic dairy and fruit notes, allowing subtler flavors to shine.

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
2.0 oz (56 g)
ADDITIONAL INFORMATION

Storage instructions:

  • Store in a cool and dark place; back of pantry is ideal
  • Best results somewhere between 40°F-68°F
  • Keep away from heat and direct sunlight
  • Keep away from strong odors
  • Do not freeze,
  • Two-ingredient chocolate won’t go “bad” like milk chocolate or chocolate with additional ingredients (e.g. inclusions or nuts)
  • If your bar melts or blooms, the flavor notes will still be present though the bar will have lost its characteristic snap. Feel free to use bloomed chocolate for making hot chocolate or baking.

Shelf life:

Stored properly, your bar will remain ready to enjoy for many months.

Vegan

gluten free

nut free

kosher-svg

kosher

soy free

Direct Sourced

Dandelion Chocolate Ambanja, Madagascar 70% 2017 Harvest Single-Origin Chocolate Bar
70% Single-Origin Bar
Ambanja, Madagascar

Ambanja, Madagascar

The first full container of beans that Dandelion Chocolate purchased came from Bertil Akesson’s Bejofo Estate in Ambanja, Madagascar. The Estate has been growing cacao since 1920 and we bought our first container of these beans in 2012. Akessons 600 hectare Bejofo Estate, has trees that are up to 80 years old, and it is the largest single estate that we work with. Bertil’s operation is smooth and consistent. Every morning during harvest season, farmworkers cut down about 400 or so ripe pods each, crack them open, and move them quickly into fermentation boxes where they stay for six days. Fermenting them immediately after harvest is a crucial piece of quality control and Bertil focuses on ensuring this happens within hours. Once fermented the beans dry briefly in full sun on cement patios before being moved to elevated drying decks to slowly finish drying.

While it’s hard to know for certain, we believe this drying process is partially responsible for the flavor of the beans. We are proud to work with Bertil both because we love his beans and because we believe that he has paved the way for much of the development of specialty cacao that has happened in the last few years. The flavor of his beans change slightly every year but always have bright fruit and punchy acidity.