Dandelion Chocolate Japan
Dandelion Chocolate Japan uses the same cocoa beans that we do, but not the same roast profiles. For every new origin, the DCJ production team starts from scratch, running test batches and taste tests just like we do until they land on the flavor profile they like best. You might recognize some flavors in their bars, but you’ll also notice some decidedly different notes. To us, this is one of the most exciting things about working with single-origin chocolate: so many different flavors are possible in a single bean.
Maya Mountain Cacao works with indigenous Maya smallholder farmers in southern Belize. Chocolate maker Trevor admires their work to build empowering, sustainable relationships with those farmers. In this bar we taste notes of ripe stonefruit and candied lemon with a sweet honey finish.
Two ounces (56g)
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.