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Chocolate Bar Set for "Origin Stories - Zorzal, DR"

Dandelion Chocolate

Join us on Saturday, February 6 to taste six distinctive bars made of beans from Anamalai, during a lively and informative virtual talk with Harish and Karthi, the founders of Regal Estate in Coimbatore, Tamil Nadu, India, along with the makers of all six bars.

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: Zorzal, Dominican Republic

Date: Saturday February 6, 5-7 pm PST


This Selection Includes
  • Dandelion Chocolate (San Francisco, California):
    Anamalai, India 70%
    Weight: 2 ounces
    Ingredients: cocoa beans, organic cane sugar

  • Solstice Chocolate (Murray, Utah):
    70% India Anamalai Chocolate Bar
    Weight: 2 ounces
    Ingredients: cacao bean, organic cane sugar, cocoa butter

  • Five Mile Chocolate (Dallas, Texas):
    75% India
    Weight: 2 ounces
    Ingredients: cocoa beans, organic cane sugar

  • French Broad Chocolate (Asheville, North Carolina):
    India 71% Cacao
    Weight: 2.1 ounces
    Ingredients: dark chocolate (cacao, organic cane sugar)

  • Mizram Chocolate (Dubai, United Arab Emirates):
    65% Dark Chocolate Single Origin India
    Weight: 2.47 ounces
    Ingredients: cocoa beans, unrefined cane sugar, cocoa butter

  • Soklet (Tamilnadu, India):
    70% Dark Chocolate
    Weight: 1.76 ounces
    Ingredients: cacao beans, cane sugar

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.

  • The bars of chocolate from other chocolate makers are 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.
Learn More

Learn more about Anamalai, India here.Or wait until you can hear it directly from Harish and Karthi.

Take a look at our sourcing report to read more about Dandelion Chocolate's relationship with Cacao Verapaz, including transparent sourcing.

About Zorzal Estate, Dominican Republic

Charles (Chuck) Kerchner co-founded Reserva Zorzal as well as Zorzal Cacao (aka Cacao del Bosque S.R.L) in 2012 with the hope of proving that a for-profit business could be a viable, economically sustainable driver of environmental conservation. Chuck and his co-founders (Jamie Phillips, Jesus Moreno, Jaimie Moreno, Angelica Moreno, and Sesar Rodriguez) bought a relatively undeveloped 412-hectare (or 1000-acre) piece of land in the mountains of the Duarte province. They then divided it into Reserva Zorzal (the bird sanctuary) and Zorzal Estate (the farm) to protect a critical habitat while simultaneously growing high-quality cacao. While Zorzal Cacao processes and sells cacao grown on this Estate under the name “Zorzal Estate”, the company also buys freshly harvested beans from around neighboring farms, ferments them, and sells them under the title “Zorzal Comunitario.”

Unlike many of the places we source beans from, the Dominican Republic has a thriving national cacao industry and in this context, Chuck has been able to support staff retention through continual learning. Dandelion runs annual customer trips to visit Zorzal and the Zorzal team.