Sale price Price $100 Regular price

Large Chips

Costa Esmeraldas

Ecuador

70 2018

Dandelion Chocolate

These beans come from Freddy Salazar’s estate near the coast of Northern Ecuador. Eric, our origin owner for Costa Esmeraldas, has spent time at the farm, where he was able to see how much attention Freddy and his team put into every step of the process, including pruning trees, managing disease in the field, efficient harvesting practices, and careful loading of the fermentation boxes to ensure a clean facility. Freddy has built one of the most sophisticated processes we’ve seen, and it shows through in the flavor of his beans.

In this new 2018 batch of Costa Esmeraldas chips, we taste notes of fudge brownies, fresh milk, and cherry.

Weighing in at 3.5 grams each, these single-origin chocolate chips are fashioned for bakers and home chocolatiers. They were modeled after the hand-piped chips our kitchen team used to make for the enormous cookies we serve in our cafés. Each piece is fully tempered with a snappy, smooth, shiny finish–perfect for baking and confections, from brownies and cookies to truffles and chocolate-dipped strawberries.

Our book Making Chocolate: from Bean to Bar to S’more, has many recipes for you to choose from, among them our "Very Best Chocolate Chip Cookies," where these chips really shine.

Ingredients & 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.

85% Dandelion chocolate

Weight
  • 17.6 oz (500 g)
  • 5.5 lb (2.5 kg)
Learn More

If you are an aspiring chocolatier or a chocolate geek who wants to learn more about the chemistry of chocolate, these team blog posts dive deeper into tempering:

  • Pearl’s lessons examine the six forms of chocolate and some unexpectedly beautiful swirled, bloomed chocolate.
  • Elman compares tempering chocolate by machine and by hand.
  • Lisa’s tips will have you hand-tempering chocolate bonbons and chocolate-dipped strawberries like a pro.

Learn more about our cocoa beans and sugar the region, the farms, and the producers.

About Costa Esmeraldas, Ecuador

Freddy Salazar, the general manager of Costa Esmeraldas, produces a fascinating and unique cacao that we make into one of our best selling bars. Located near Esmeraldas, in the Esmeraldas Province of Ecuador, Costa Esmeraldas started as a very different farm when the Salazar family purchased it over a decade ago.

About ten years ago, Freddy’s father purchased two properties on the northeastern side of the beautiful Esmeraldas coast. Formerly dry pastureland and wild forest, inaccessible by any road, and not particularly ideal for growing cacao, they started by creating a 10-hectare (25 acre) plantation and cacao processing facility. What started as a passion project for the Salazar family has evolved into a thriving cacao farm of over 330 hectares (about 850 acres) in size, 100 hectares (247 acres) of which is used for
growing cacao. While most of the farm (and what we buy) is Neo-Nacional, the farm also produces CCN-51 pods as a cash crop, selling to the local bulk market. The farm also produces bananas and citrus and 50 hectares (124 acres) of the land has been left as virgin forest, creating a thriving habitat for flora and fauna.

 

About the Shape

“When heated, they shine like glass but keep a recognizable shape and enviable texture.”

BLOOMBERG

Our friend Remy Labesque, senior industrial designer at Tesla Inc., designed these molds and unique faceted chips for us. The traditional chocolate chip shape is optimized for the industrial manufacturing process, not necessarily for baking. Our chocolate facets feature a flat, pyramidal shape that allows the chocolate to melt on your tongue, the recommended technique for tasting chocolate. The end result is a faceted chip that is ideal for both baking and nibbling.   

Our Chocolate Philosophy

Bean to Bar in San Francisco

We’re Dandelion Chocolate, a bean-to-bar chocolate maker in San Francisco’s Mission District. For over 10 years, we’ve been turning cocoa beans and organic sugar into pure dark chocolate. We travel and build lasting relationships with cocoa farmers and producers, then craft small batches of chocolate back home in our factory. With our minimal approach, we aim to highlight different beans’ distinctive flavor notes—from classic fudge to tangy fruit.

JUST
TWO INGREDIENTS

Beans and sugar.
That's all.


Our chocolate bars are just two ingredients: cocoa beans and organic sugar. We never add cocoa butter, soy lecithin, vanilla, flavorings, or preservatives because those ingredients mask the inherent flavors in beans.

PRODUCER
FOCUSED

Good cocoa starts
with good relationships.


Good relationships are absolutely essential to procuring consistently good flavor. We work closely with the producers who grow, ferment, and dry the single-origin cocoa beans we source, so we can share this amazing cocoa.

CONNECTING
OVER CHOCOLATE

Online classes. Doorstep shipping.
SF stores and local delivery.


We hope someday you'll join us at our San Francisco factory for a toasty s'more while watching chocolate makers craft beans into chocolate. In the meanwhile, we'll ship bars and truffles to your doorstep, host you for a virtual chocolate class, or answer (chocolate!) questions you might have via phone or email.