These beans come from Hacienda Azul, a single estate just north of Turrialba in central Costa Rica. The cacao trees on the estate grow in a diversified agroforestry system surrounded by jungle flora in a biodiverse habitat. The beans come from six genetic types of trees selected by CATIE—a nearby cocoa germplasm and research institute—that are especially high yielding and disease resistant. These agricultural traits are excellent for producers, but don’t always go hand-in-hand with good flavor. In this case, we’re very excited that they do. Ryan loves the dynamic range of flavors that are possible in these beans at different roasting temperatures, and he’s produced a very complex chocolate. In this 2019 harvest, we taste notes of chocolate almond biscotti and buttery caramel.
Weighing in at 3.5 grams each, these single-origin chocolate chips are fashioned for bakers and home chocolatiers. They were modeled after the hand-piped chips our kitchen team used to make for the enormous cookies we serve in our cafés. Each piece is fully tempered with a snappy, smooth, shiny finish—perfect for baking and confections, from brownies and cookies to truffles and chocolate-dipped strawberries.
Each bag contains enough chocolate to make two batches of Dandelion Chocolate’s own “Very Best Chocolate Chip Cookies,” with a handful left over for nibbling. Find this recipe and others in our book, Making Chocolate: from Bean to Bar to S’more.
Net weight: 17.6 ounces (500 grams)
We want to thank our dear friend and talented industrial designer, Remy Labesque, for designing the molds for these unique chips for us.
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 is made in a factory that does not process nuts.