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Origin Discovery Set: Vale Potumuju, Brazil

Dandelion Chocolate

Join us in celebrating our first Brazilian origin! Explore the fascinatingly diverse flavor notes two makers coax from the same delicious beans grown, harvested, fermented, and dried on Juliana and Tuta Aquino’s family cacao farm, Vale Potumuju.

This limited-edition set features three distinctive Dandelion 70% bars, crafted using careful roast adjustments to bring out varied aromas – plus one very special 70% bar from Tuta’s and Juliana’s own tree-to-bar chocolate brand, Baianí. The set includes Lead Chocolate Maker Renee Parker’s detailed diary offering a peek into the profile-development process we use to bring out cocoa beans’ nuanced flavors.


Dandelion Chocolate:
Ingredients: cocoa beans, organic cane sugar
2 ounces (56 grams)

Baianí
Ingredients: cocoa beans, organic cane sugar (Baianí chocolate is made in a factory which also produces milk chocolate and may contain trace amounts of dairy) 
2.05 ounces (58 grams)

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

Dandelion Chocolate is produced in an allergen-free facility. All of our bars are Kosher-Certified. BaiAní chocolate is made in a factory which also produces milk chocolate and is not Kosher-Certified.

ABOUT VALE POTUMUJU

We spent years searching for the right cocoa partners in Brazil, and finally met Tuta and Juliana from the state of Bahia in 2016. Prior to crop devastation by a cacao disease called witches’ broom in the late ‘80’s, Brazil produced a large portion of the world’s cocoa. Over the last two decades, the industry recovered and a new specialty-cocoa market emerged as Brazilians began to enjoy craft chocolate. Now, Tuta and Juliana are among a number of local “tree-to-bar” producers who grow cacao, harvest and ferment beans, then make their own chocolate. The tight tree-to-bar production feedback cycle rapidly improves cocoa quality.

Tuta and Juliana have a deep love for cocoa. They grew up on cacao farms in Bahia, then left to pursue successful careers in the music industry before returning several years ago to cultivate and process cacao on Juliana’s family farm. They renamed the farm Vale Potumuju, and refurbished operations to achieve excellent bean fermentation, with an eye toward sustainability. Juliana began making chocolate from the farm’s beans, which led to the creation of Baianí, Vale Potumuju's tree-to-bar chocolate brand. By 2019, Tuta and Juliana were able to produce enough cocoa not only to supply Baianí, but to sell a small batch of flavorful beans to us.

Vale Potumuju, Brazil 2019 Harvest, Batch 1

For our official 2019 Harvest Vale Potumuju bar, Renee used a moderate roast to highlight notes of orange blossom honey, chocolate ice cream, and candied nuts.

Vale Potumuju, Brazil 2019 Harvest, Batch 2

Renee roasted these beans at a slightly lower temperature, bringing out honey, mango, and classic chocolate aromas.

Vale Potumuju, Brazil 2019 Harvest, Batch 3

For this third set of beans, Renee opted for a hotter roast, which yielded rich flavor notes of fudge, toffee, and toasted sesame.

Baianí Vale Potumuju, Brazil 2019 Harvest 70% Bold Roast

We’re honored to bring you this unique bar from Brazil. Juliana crafted it with a roasting technique different from ours, yielding fruity aromas of chocolate, red-fruit jam, and dried bananas.

Vale Potumuju, Brazil 2019 Harvest, Batch 3

For this third set of beans, Renee opted for a hotter roast, which yielded rich flavor notes of fudge, toffee, and toasted sesame.

Baianí Vale Potumuju, Brazil 2019 Harvest 70% Bold Roast

We’re honored to bring you this unique bar from Brazil. Juliana crafted it with a roasting technique different from ours, yielding fruity aromas of chocolate, red-fruit jam, and dried bananas.

"I really liked the overall flavor of the 40 / 30 / 1 hour batch. I felt like it was divisive in hedonic scores, and had light tropical notes as well as lots of chocolatey notes (my personal favorite type of note). Then we talked about what the other two bars in this set would be. We decided to showcase the effects of roasting on final flavor, by keeping the melanger speed and sugar time the same, and having a 215- and a 240-degree roast."

- Renee, Lead Chocolate Maker
Excerpt from Renee's Chocolate Maker Diary, Day 30