Based in the southwestern Tanzanian village of Mbingu, Brian LoBue’s and Simran Bindra’s social enterprise, Kokoa Kamili, buys freshly harvested, unfermented cocoa beans from local smallholder farms and ferments them in a centralized facility. By carefully controlling fermentation and drying, they consistently produce delicious, high-quality beans that fetch a premium price from craft chocolate makers. That premium makes its way back to cacao growers and helps raise the price floor for Tanzanian cocoa.
In this 2017 harvest we taste notes of chocolate pudding, honey, and pineapple.
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 has enough chips to make two batches of our 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.