Tasting Notes: caramelized almond, vanilla, and a hint of chai.
These beans come from communities around the Rio Platano Biosphere Reserve in the Mosquitia region of Honduras. Chieko is smitten with this bar’s medley of rich, earthy flavors and silky-smooth texture.
In 2016, we launched Dandelion Chocolate Japan in collaboration with Seiji Horibuchi. He frequented our Valencia Street café, and we developed an immediate rapport over our shared love of chocolate. Seiji has an eye for detail, endless energy, and we loved our conversations together. He proposed taking Dandelion Chocolate international by building a new factory in Kuramae, old Tokyo -- an area known for tucked-away artisan workshops and a craft culture. We couldn’t pass up the offer to share our love of chocolate with more of the world.
Our partners in Japan make chocolate that can be strikingly different from our American bars, although we work with the same beans. We’ve found that the Japanese team enjoys highlighting fermented, roasted, bitter, and herbaceous flavors, whereas in San Francisco, we often lean toward fruity, creamy, and caramel notes.
Learn more about our cocoa beans and sugar – the region, the farms, and the producers.
Two ounces (56 grams)
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.