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70 2017

Dandelion Chocolate

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.

This bar won a Bronze in the 2019 Academy of Chocolate Awards.

Ingredients and 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.


Two ounces (56g)

Learn More

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

About Wampu, Honduras

Historical and archaeological evidence demonstrates that cacao has been cultivated in this region of Honduras for hundreds, maybe thousands, of years. Today, in order to produce cacao that is suitable to make outstanding chocolate there are challenges. The region is so hot, so humid, and so remote, that not only fermentation and drying, but even transportation is extremely challenging.

To arrive at Wampusirpi, you need to either take two flights — first to Puerto Lempira on the northeast coast and from there to Wampusirpi — or drive to Palestina, in Olancho, to a river landing along the Patuca river, board a pipante (a kind of hollowed-out log canoe), and then traverse the jungle for two days to arrive at the village. In this remote place, the team at Cacao Direct, led by Jorge Schmidt, have been working since 2014 with approximately 200 Miskito families, providing them with technical assistance, training, information, and tools at cost for planting and maintaining their cacao trees.

This cacao is produced organically by individual farmers and families, and then fermented and dried at a centralized facility built by Cacao Direct in 2015 to ensure consistent quality. The efforts have paid off: Cacao Direct won the Honduras Cocoa of Excellence Competition in 2016 (when it used the award’s prize money to provide a new roof and windows for the local school) and 2017 (when there was no prize money, only glory!).