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

Dandelion Chocolate

Six distinctive bars made of beans from Zorzal Cacao during a lively and informative virtual talk with Dr. Charles Kerchner, the founder of Zorzal Cacao in the Dominican Republic, along with the makers of all six bars.

Be part of the conversation with Greg D’Alesandre, our Bean Sourcerer and 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 April 17, 2021, 11 am-1 pm PST

Enjoy this series? Join us for another origin! We have a few tasting sets left from past Origin Stories in this series. View available chocolate-bar tasting sets (which include recordings of the talks) here.

This Selection Includes
  • Printed information on Zorzal Cacao, and instructions on how to join our webinar on April 17 from 11 am to 1 pm PST.
  • Dandelion Chocolate (San Francisco, California): Zorzal Estate, Dominican Republic 70%
    Weight: 2 ounces
    Ingredients: cocoa beans, organic cane sugar 

  • Dandelion Chocolate Japan (Tokyo, Japan): Zorzal Communitario, Dominican Republic 70%
    Weight: 2 ounces

    Ingredients: cocoa beans, organic cane sugar

  • Chococard Chocolate (Várbalog, Hungary): Bean-to-Bear Dominican Republic Zorzal Dark 71.03%
    Weight: 2.82 ounces
    Ingredients: cocoa beans, organic cane sugar, cocoa butter

  • Hummingbird Chocolate Maker (Almonte, Ontario, Canada): Hispaniola 70%
    Weight: 2 ounces
    Ingredients: organic cacao, organic cane sugar, organic cocoa butter

  • Raaka Chocolate (Brooklyn, New York): Zorzal Estate, Dominican Republic Unroasted 70% Dark
    Weight: 1.8 ounces
    Ingredients: organic cacao beans, organic cane sugar, organic cacao butter

  • Videri Chocolate (Raleigh, North Carolina): 75% Dominican Republic Dark Chocolate Bar
    Weight: 1.4 ounces
    Ingredients: 75% DR Zorzal nibs and 25% organic 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.

  • This selection of chocolate from other chocolate makers is all dark chocolate; however, some makers may have processed their bars on machinery that also processes milk chocolate, or chocolate with additional ingredients. If you have an allergy, we have linked to 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 Zorzal Cacao, Dominican Republic, or wait until you hear about it directly from Charles. You may also view our sourcing report to read more about Dandelion Chocolate's relationship with Zorzal Cacao, including transparent sourcing.

About Zorzal Estate, Dominican Republic

Reserva Zorzal is a 1,019-acre organic cacao farm and bird sanctuary located in a moist, broadleaf-rainforest region of the northern Dominican Republic. Charles (Chuck) Kerchner co-founded Reserva Zorzal and Zorzal Cacao (a.k.a. Cacao del Bosque S.R.L) in 2012 hoping to prove 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 (1000-acre) piece of land in the mountains of the Duarte Province. They divided it into Reserva Zorzal (the bird sanctuary) and Zorzal Estate (the farm) to protect a critical habitat and simultaneously grow high-quality cacao. While Zorzal Cacao processes and sells estate-grown cacao under the name “Zorzal Estate,” the company also buys freshly harvested beans from neighboring farms, ferments them, and sells them under the name “Zorzal Comunitario.”

Unlike many origins where we source beans, the Dominican Republic has a thriving national cocoa industry, and Chuck supports and retains staff through continual education. When travel is possible, Dandelion runs annual customer trips to visit Zorzal and the Zorzal team.