The beans in this bar come from Hacienda Azul, a single estate near Turrialba, Costa Rica. Dandelion Japan Chocolate Maker Mariko loves the diverse range of herbal notes in the 2018 harvest, as well as the gradual increase in flavor upon tasting. We taste notes of caramelized almonds, milk tea, and a hint of ginger.
We always wondered how much a culture influences the palate, and found our answer the first time we did a side-by-side tasting with our Dandelion Chocolate Japan team. Using the same beans, same machines, same processes, and same philosophy, our partners in Japan craft chocolate that can be wildly different from our San Francisco-made bars. This is because chocolate makers tend to calibrate roast profiles to the palates of local consumers, and our Japanese team tends to enjoy more herbaceous, fermented, roasted, and certain bitter flavors than we do in S.F., where we often lean toward creamy, chocolatey, and nutty notes. When available, we encourage you to taste S.F. and Tokyo bars of the same origin together, to experience the differences for yourself.
- 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.
2 oz (56 g)
- Learn More
Learn more about our cocoa beans and sugar - the region, the farms, and the producers.