The beans for this special-edition chocolate bar travel to us two days upriver via dugout canoe from the La Mosquitia region of Honduras. Cacao has been cultivated here for centuries, but the climate is challenging for fermentation, and the location is remote.
Producer/partner Jorge Schmidt and the team at Cacao Direct have been working here with 200 mainly Mosquitia families since 2014. Their reputation for flavorful and well-fermented beans is now leading to increased opportunity. In 2017, in addition to selling to Dandelion and other small US bean-to-bar makers, Cacao Direct sent their first bean shipment to Sweden. (Side note: Jorge also supplies the Dandelion cafes with the pulp for our citrusy cacao fruit smoothies.)
Ron, the maker of this bar, is excited to create this SF version of one of our most popular bars made by Dandelion Chocolate Japan. We taste notes of classic dark chocolate, macadamia nut, and honeycomb.
Two ounces (56g)
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.