Sale price Price $20 Regular price

Cocoa Nibs

Maya Mountain

Belize

2021

Dandelion Chocolate

In this 2021 harvest, we taste notes of nuts and berries.

What Creates Nibs' Interesting Flavors?
Flavor is impacted by lots of things—the genetics of a cacao tree, the geography and climate of a region, the fermentation and drying process, the way we roast the beans—and varies from harvest to harvest.

What Are Nibs?
A cocoa bean has three parts: the meaty interior, or nib; the radicle, a tiny embryonic root at one end; and the papery outer husk. Nibs are where the flavor lives, and to make chocolate, we crush them and add sugar after the dried, fermented whole beans are sorted, roasted, de-husked.

How Do I Use Them?
We like to recommend using nibs like nuts—in cookies, salads, bread, you name it—but they are so much more dynamic than that. They can be punchy and acidic like ripe strawberries, toasty and nutty like roasted almonds, or creamy and sweet like peach ice cream. Cocoa nibs are the purest, most direct expression of a cocoa bean’s flavor in all its delicious complexity.

Ingredients & allergens

cocoa beans

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.

Weight

12 oz (350 g)

Learn more

Learn more about our cocoa beans and sugar – the region, the farms, and the producers.

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About Maya Mountain, Belize

Maya Mountain Cacao (MMC) is a social enterprise established in order to connect small-scale cacao growers in Belize with the international specialty-cocoa market. Located in Toledo, the least-developed region of Belize, MMC was the first company in the country to buy wet (unfermented) beans from farmers, and to emphasize the importance of quality in both the raw beans, and throughout fermentation and drying.

For their centralized fermentary, MMC purchases from family farms in southern Belize, committing to a consistent price throughout the season. MMC currently buys from over 400 farmers, a majority of whom have been suppliers for more than two years. We have been sourcing beans from MMC since 2013, and while we have witnessed their growth and success, we have also seen obstacles they face. 2017 was a particularly challenging year for MMC, as they experienced competition from seven other buyers in an area that yields an average of fewer than 150 tonnes of cacao per year. Dandelion Chocolate invested in MMC directly to help them with the capital they needed to build their new post-harvest center, which allowed them to expand capacity and improve quality.