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70 2019

Dandelion Chocolate

Tasting Notes: caramelized banana and chocolate crémeux

At Regal Plantations in the southern Indian state of Tamil Nadu, producers Karthikeyan Palanisamy and Harish Kumar grow cacao trees intercropped among coconut palms and nutmeg trees, which improves their land's biodiversity and soil quality. The plantation is visited by tigers from the preserve next door, and by elephants who pull snacks from coconut palms.

Karthi's and Harish's cacao trees tend to produce fruit-forward beans that feature bright, tropical tasting notes. When it’s available, try tasting our Anamalai, India bar made by Pastry Chef Mai in Kuramae, Japan, alongside this bar. The Japanese bar is tangy, with flavors of dried and tropical fruit, whereas here in S.F., Chocolate Maker Trevor complements this harvest's tropical aromas by bringing out baked, chocolatey notes, creating a balanced dessert experience in a bar.

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.
2 oz (56 g)
Learn More
Learn more about our cocoa beans and sugar — the region, the farms, and the producers.

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About Anamalai, India

In 2017, Dandelion Chocolate made our first bar from Asian beans. Produced in Tamil Nadu, one of two southernmost Indian states — a region known more for tigers than cacao — these beans are the result of hard work, focus on sustainability, and a holistic approach.

At Regal Plantations, just outside Anamalai in Tamil Nadu, brothers-in-law Karthikeyan Palanisamy and Harish Kumar cultivate cacao trees intercropped with coconut palms, nutmeg trees, and other smaller species (including papaya and pepper), improving both the health of the soil and the quality of the crops. Harish is originally from Pollachi, (near Regal Plantations), and for many years his family ran multiple farms around Pollachi, cultivating mostly coconut, cacao, and nutmeg.

While Harish and his family had long farmed cacao, it was of relatively low quality, and the prices were equally low. In 2014, Harish took over his family’s farms, and decided to work with Karthi to improve the quality and flavor of the cacao being cultivated between 30-year- old coconut palms. It was a risky endeavor, but it paid off in excellent, flavorful cocoa