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
- 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.