These beans come from Freddy Salazar’s estate in Northern Ecuador near the coast. Eric, our origin owner for Costa Esmeraldas, has spent time at the farm, where he was able to see how much attention Freddy and his team put into every step of the process, including pruning trees, managing disease in the field, efficient harvesting practices, and clean loading of the fermentation boxes to ensure a clean facility. Freddy has built one of the most sophisticated processes we’ve seen, and it shows through in the flavor of his beans. Also, this chocolate is a huge technological milestone for us, as it’s the first we’ve made using the ball mill and a rotary conch at our 16th Street Factory that opened in April, 2019. In this 2018 harvest, we taste notes of chocolate buttercream frosting and banana.
Weighing in at 3.5 grams each, these single-origin chocolate chips are fashioned for bakers and home chocolatiers. They were modeled after the hand-piped chips our kitchen team used to make for the enormous cookies we serve in our cafés. Each piece is fully tempered with a snappy, smooth, shiny finish—perfect for baking and confections, from brownies and cookies to truffles and chocolate-dipped strawberries.
Each bag contains enough chocolate to make two batches of Dandelion Chocolate’s own “Very Best Chocolate Chip Cookies,” with a handful left over for nibbling. Find this recipe and others in our book, Making Chocolate: from Bean to Bar to S’more.
Net weight: 17.6 ounces (500 grams)
We want to thank our dear friend and talented industrial designer, Remy Labesque, for designing the molds for these unique chips for us.
Learn more about our cocoa beans and sugar -- the regions, the farms, and the producers.
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 is made in a factory that does not process nuts.