“Dandelion roasts and grinds beans from a single farm or cooperative at a time. It’s a winemaker’s approach, and each bar is as distinct from the next as a Chianti is from a Barolo.”
— NEW YORK TIMES
candied ginger, molasses, apple cider
Marou produces more chocolate than cacao, so we are fortunate to have purchased our first Vietnamese beans from them. Richard feels a tie to this bar as his family is from Bac Lieu in the south of Vietnam.
black coffee, peanut butter, fudge
These beans were grown by producers all around Ecuador and fermented by Vicente Norero near Guayaquil
wildflower honey, malted hot cocoa, whipped cream
These beans come from Tumaco, where Cacao de Colombia and regional producers cooperate to preserve local cacao
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Dr. Leissle brings the first specialty chocolate bar from Sierra Leone to the US craft market...
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