You might consider our Chocolate Baking Essentials (which includes chips) or large chips from another origin, such as our Tumaco, Colombia Large Chips. Or sign up below for an email notification to be the first to know when the Costa Esmeraldas, Ecuador chips become available again.
Our Costa Esmeraldas Large Chips
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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 a substantial 3.5 grams each, these single-origin chocolate chips are fashioned for bakers and home chocolatiers of all levels. They were modeled after the hand-piped chips our kitchen team used to make for the enormous cookies we serve in our cafés. Our large chips are fully tempered with a snappy, smooth, shiny finish––perfect for baking and making confections, from brownies and cookies to chocolate-dipped strawberries and homemade truffles.
Each bag contains enough chocolate to make two batches of Dandelion Chocolate’s own “Very Best Chocolate Chip Cookies,” with a handful left over for nibbling. Find this recipe and others in our book, Making Chocolate: from Bean to Bar to S’more.
- 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.
About Costa Esmeraldas, Ecuador
Freddy Salazar, the owner of Costa Esmeraldas, produces unique cocoa that we make into one of our best-selling bars. Located in the Esmeraldas Province of Ecuador, Costa Esmeraldas began as a very different farm when the Salazar family acquired it over a decade ago.
Freddy’s father purchased two properties on the northeastern side of the beautiful Esmeraldas coast. On formerly dry pastureland and wild forest inaccessible by any road (and not ideal for growing cacao), he and his family created a 10-hectare (25-acre) plantation and cocoa-processing facility. What began as a passion project for the Salazars has evolved into a thriving farm of over 330 hectares (about 850 acres), approximately a third of which is used for growing cacao.
While most cocoa produced on the farm (and what we buy) is from Neo-Nacional cultivars, the farm also cultivates CCN-51 pods as a cash crop, selling to the local bulk market. In addition, the farm produces bananas and citrus, and 50 hectares (124 acres) of land have 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.”
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.
Beans and sugar.
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.
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.
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.