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70 2018

Dandelion Chocolate

Tasting Notes: mimosa, and pot de creme

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, Trevor, our chocolate maker in San Francisco, complements this harvest's tropical flavors, bringing out baked, chocolatey notes, for a 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.


Two oz (56 g)

Learn More

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

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Nut Free

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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