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Anamalai

India

70 2018

Dandelion Chocolate

Tasting Notes: mimosa and pot de crème

We are excited to present one of our Asian origin chocolate bars. From Regal Plantations in the southern Indian state of Tamil Nadu, producers Karthikeyan Palanisamy and Harish Kumar grow the cacao that we use in this bar intercropped with coconut and nutmeg trees. The plantation is visited by tigers from the preserve next door and elephants who pull a snack from the coconut trees at the expense of the cacao plants underfoot.

When it’s available, try tasting this bar side by side next to our Anamalai, India chocolate bar made in Kuramae, Japan by pastry chef, Mai. The Japanese bar is more tangy with flavors of dried and tropical fruit. By contrast, Janelle, our chocolate maker in San Francisco, has coaxed out flavors of mimosa and pot de crème. This bar is Janelle’s third flavor profile and her second origin to work with, and she really loved experimenting with the intensely fruity flavors in these beans.

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

Two ounces (56g)

Learn More

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

About Anamalai, India

In 2017, Dandelion Chocolate made our first bar with beans from Asia. The beans came from Tamil Nadu, one of the two southernmost states in India, which is an area known more for tigers than cacao. But the story behind these beans is one of hard work, a focus on sustainability, and a holistic approach. This cocoa is produced by brothers-in-law Harish Manoj Kumar and Karthikeyan (Karthi) Palanisamy. Harish is originally from Pollachi (near Regal Plantations) and for many years his family has run multiple farms around Pollachi with a focus on coconut, cacao, and nutmeg (with a variety of tree crops intercropped including papaya, pepper, and coconut). While Harish and his family have been farming cacao for years, it was relatively low quality and the prices were equally low.

In 2014, Harish took over the family farms and decided to work with Karthi on improving the quality and the flavor of the cacao being grown between the 30-year old coconut palms. It was a risky endeavor but as you are reading about it now, the risk clearly paid off. We love using their beans in both the US and Japan and look forward to seeing how their product continues to evolve.