Six single-origin bars made of beans from Cahabón accompany a lively and informative virtual talk with Emily Stone, co-founder of Cacao Verapaz in Guatemala, and the makers of all six bars on Saturday, January 9 from 2 to 4 pm PST.
Be part of the conversation with Greg D’Alesandre, our Bean Sourcerer, as your host on the topic of single-origin chocolate, alongside those who know the beans and chocolate best: the cocoa producer and chocolate makers from throughout the industry.
This set includes single-origin bars from six chocolate makers, with instructions to join this month's discussion – one of a monthly series pairing conversation and chocolate tasting.
Origin: Cahabón, Guatemala
Date: Saturday January 9, 2021, 2-4 pm PST
Missed one of the origins in this series? We offer the tasting sets and a link to watch the recorded webinars here.
- This set includes
Dandelion Chocolate (San Francisco, California): Cahabón, Guatemala 70%
Weight: 2 ounces
Ingredients: cocoa beans, organic cane sugar
Chequessett Chocolate (North Truro, Massachusetts): Santa María Cahabón Bar 72%
Weight: 2.25 ounces
Ingredients: organic cacao beans, organic evaporated cane juice, organic cacao butter
El Buen Cacao (Idyllwild, California): Straight 72% Guatemala
Weight: 1.75 ounces
Ingredients: organic cacao beans, organic cane sugar
Miann Chocolate (Auckland, New Zealand): 70% Cahabón Guatemala
Weight: 2.29 ounces
Ingredients: cacao nibs, organic cane sugar
Sweet Minou (Lincoln, Nebraska): Guatemala Cahabón 70%
Weight: 2.5 ounces
Ingredients: organically grown cacao, organic Brazilian Green Cane Project cane sugar, single-origin house-pressed organically grown cocoa butter
Violet Sky Chocolate (South Bend, Indiana): Guatemala 77% Cahabón
Weight: 2.47 ounces
Ingredients: cocoa beans and cane sugar
- Information on Cahabón, and on how to join our webinar on January 9 from 2 to 4 pm PST.
- Dandelion Chocolate (San Francisco, California): Cahabón, Guatemala 70%
- Ingredients and Allergens
This selection of chocolate from other chocolate makers is all dark chocolate; however, some makers might have processed their bars on machinery that also processes milk chocolate, or chocolate with additional ingredients. If you have an allergy, we have linked each company, so feel free to research your specific restriction. We strongly suggest looking at the labels, and while there are no substitutions, we recommend passing any bars you are unable to eat along to a friend.
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.
- Learn More
Learn more about Cahabón, Guatemala here. Or wait until you can hear it directly from Emily.
Take a look at our sourcing report to read more about Dandelion Chocolate's relationship with Cacao Verapaz, including transparent sourcing.