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Cahabón

Guatemala

70 2018

Dandelion Chocolate Japan

The beans in this bar come from Cahabon in the Alta Verapaz region of Guatemala and are nearly double the size of a typical cacao bean. Yuto wanted to highlight the subtle wine aromas he noticed while working with the raw beans. We taste fresh fruit, white wine, and yogurt.

We always wondered how much a culture influences the palate. We found our answer the first time we did a side-by-side tasting with our Dandelion Chocolate Japan team. With the same beans, same machines, same process, same company, and same philosophy, we’ve found that the chocolate our partners make in Japan can be wildly different from our American bars. We like to calibrate our roast profiles to the palates of local chocolate makers, and we’ve found that the Japanese team tends to like more fermented, roasted, and certain bitter flavors more often than we do in San Francisco. We encourage you to taste these bars side by side to see the differences for yourself.

We launched Dandelion Chocolate Japan in collaboration with Seiji Horibuchi in 2016. Seiji Horibuchi frequented our San Francisco café and we developed an immediate rapport over our shared love of chocolate. Seiji has an eye for detail, endless energy, and we loved our conversations together. He proposed taking Dandelion Chocolate international by building a new factory in Kuramae, old Tokyo--an area known for tucked-away artisan workshops and a craft culture. We couldn’t pass up the offer to share our love of chocolate with more of the world.

Ingredients & Allergens
All of our single-origin bars are 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.

Gluten
Free

Nut Free

Vegan

Direct
Sourced

Two
Ingredients

+

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About Cahabón, Guatemala

Since 2014, we have been purchasing beans from Cacao Verapaz S.A., a social enterprise and export group that works with primarily indigenous Maya farmers in the Alta Verapaz department of northern Guatemala, one of the poorest regions in the country. In the Cahabón region of Alta Verapaz, Cacao Verapaz works with ADIOESMAC (Asociación de Desarrollo Integral Ox’ Eek Santa María Cahabón), a group of 43 farming families, offering technical support as well as training on processing techniques so that the farmers are able to sell processed beans at a higher price in comparison to selling wet beans.

Dandelion Chocolate has consistently purchased from ADIOESMAC since 2014 and the commitment of the Association and Cacao Verapaz to high-quality cacao is evident. Dandelion was ADIOESMAC’s first international market partner and is proud to have played a key role in growing the cacao industry in this historically important and underserved region.

ABOUT DANDELION CHOCOLATE JAPAN

We launched Dandelion Chocolate Japan in collaboration with Seiji Horibuchi in 2016. Seiji frequented our Valencia Street café and we developed an immediate rapport based on our shared love of chocolate. Seiji has an eye for detail and boundless energy, and we loved our conversations together. He proposed taking our chocolate international by building a new factory in Kuramae, old Tokyo — an area known for artisan workshops and a craft culture.

For more about Dandelion Chocolate Japan, we invite you to visit our blog.

David foils chocolate bars at the 16th Street Factory

Mari prepares a profile in Kuramae, Tokyo