These beans come from communities along the edge of Sierra Leone's Gola Rainforest, a national park since 2011. The Gola Rainforest Cocoa Project works with local smallholder farmers to produce high-quality cocoa while following rainforest conservation practices. They work to improve locals' livelihoods and protect the diverse plant and animal species that live in the rainforest. This is the only group we collaborate with in which all farmers ferment and dry their own beans – using banana leaf-lined baskets! By growing cacao, smallholder farmers help to preserve the neighboring Gola Rainforest.
In this 2017 Harvest we taste notes of fudge brownie, marshmallow, and roasted almond.
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)
- 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.