Sale price Price $9 Regular price

Ambanja

Madagascar

70 2018

Dandelion Chocolate

Tasting Notes: pineapple, challah bread, and vanilla custard

These 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. For this harvest, Lily departed from the melanger method and produced this chocolate in a ball mill and rotary conche. An avid baker, Lily roasts this batch to create a tropical-cream-tart dessert experience in a bar.

Ingredients and 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 oz (56 g)

Learn More

Learn more about our cocoa beans and sugar the region, the farms, and the producers.

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.