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$115

Large Chips

Kokoa Kamili

Tanzania

70 2018
Dandelion Chocolate Large Chips Kokoa Kamili, Tanzania 70% Large Chips 2.5kg
Dandelion Chocolate Large Chips Kokoa Kamili, Tanzania 70% Large Chips
Dandelion Chocolate Large Chips Kokoa Kamili, Tanzania 70% Large Chips
Dandelion Chocolate Large Chips Kokoa Kamili, Tanzania 70% Large Chips
Dandelion Chocolate Large Chips Kokoa Kamili, Tanzania 70% Large Chips 2.5kg
Dandelion Chocolate Large Chips Kokoa Kamili, Tanzania 70% Large Chips
Dandelion Chocolate Large Chips Kokoa Kamili, Tanzania 70% Large Chips
Dandelion Chocolate Large Chips Kokoa Kamili, Tanzania 70% Large Chips

$115

Large Chips

Kokoa Kamili

Tanzania

70 2018

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 harvest we taste notes of strawberry lemonade, sweet cream, and fudge.

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

Weight

17.6 oz (500 g)

5.5 lbs (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.

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About Kokoa Kamili, Tanzania

Brian LoBue and Simran Bindra of Kokoa Kamili have grown a successful cacao business in the remote Kilombero region of Tanzania, learning from others in the industry and looking to improve things for everyone in the value chain.

Kokoa Kamili works with over 4,000 farmers in Tanzania, buying wet beans then fermenting and drying them in a centralized facility. By consistently controlling and improving quality in this way, they produce an outstanding cocoa bean, are able to garner a premium price, and are one of the larger suppliers of specialty cocoa to the craft chocolate market. We have been working with Kokoa Kamili since 2014 and since then, it has been inspiring to see their growth: from shipping their first container to supplying chocolate makers around the world.

Learn more about Kokoa Kamili.

About the Shape

“When heated, they shine like glass but keep a recognizable shape and enviable texture.”

Remy Rengineers the Chocolate Chip

BLOOMBERG

Our friend Remy Labesque 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.   

A little about us...

We Make Bean-to-Bar Chocolate

We're Dandelion, 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 single-origin dark chocolate. We’re part of the New American Chocolate Movement of small-scale chocolate makers building specialized machines and rethinking chocolate making practices to reclaim the depth of flavor in chocolate.

As a bean-to-bar maker, we first source our own beans, and then sort, roast, crack, winnow, melange, temper, and mold each bar we make. Our approach focuses on minimal ingredients, just cocoa beans and cane sugar (not vanilla, emulsifiers, or additional cocoa butter), so that the quality and flavor nuances of the bean shine through.

Just Two Ingredients.
That’s All.

Our chocolate bars are made of just two ingredients: cocoa beans and organic sugar. We don’t add cocoa butter, soy lecithin, vanilla, flavorings, or preservatives, so the quality and flavor nuances of our beans shine. With a light hand and minimalist approach, we aim to highlight different cocoa beans' distinctive flavor notes — from classic fudge to tangy fruit..

We Visit Each Origin to Build Lasting Relationships

When we look for cocoa beans, we look for good flavor and good people. Building trust is at the heart of what we do, and relationships are reciprocal. In addition to looking for good cocoa, we’re also interested in what our cocoa producers need from us — feedback on a new fermentation process, upfront capital to offset a bad season, or connections to other chocolate makers to grow business. Each year we publish the stories, numbers, and practices of our producers in our annual Sourcing Report.

We Work With Collaborators & Chocolatiers Worldwide

While chocolate makers make chocolate from cocoa beans, chocolatiers use finished chocolate to create truffles, bonbons, candy, and confections. Since we don’t add emulsifiers or additional cocoa butter to our chocolate, working with it requires extra time and attention. As a result, making truffles or chocolate-covered nibs with our chocolate can be especially challenging. Still, our collaborators remain undaunted, inventing new recipes and products each year. We celebrate their talents and share these crafted treats with you.

Join Our Virtual Classes to Experience Chocolate from a New Perspective

Our Chocolate Educators have been with the factory for many years, and share their perspectives on tasting single-origin chocolate, making treats at home, and experiencing chocolate in new ways. Our classes are available for individuals, families, and group events.

Book a Class

See Our
Chocolate-Making in
San Francisco

If you’re in San Francisco, we hope to soon invite you to stop by our café and factory in the Mission District to sip on a hot chocolate while watching our chocolate makers turn cocoa beans into bars of chocolate.

Visit Us