Tasting Notes: kirsch-soaked cherry, sour cream, and chocolate chiffon cake
The beans for this bar come from a collection of farms surrounding the bird sanctuary, Reserva Zorzal. Dandelion Japan Chocolate Maker Mari brings out notes reminiscent of a classic Black Forest cake.
We launched Dandelion Chocolate Japan in collaboration with Seiji Horibuchi in 2016. Seiji had frequented our San Francisco café, and he proposed taking Dandelion Chocolate international by building a new factory in Kuramae, old Tokyo — an area known for artisan workshops and a craft culture. We couldn’t pass up the offer to share our love of chocolate with more of the world.
Our partners in Japan make chocolate that can be strikingly different from our American bars, although we work with the same beans. We’ve found that the Japanese team enjoys highlighting fermented, roasted, bitter, and herbaceous flavors, whereas in San Francisco, we often lean toward fruity, creamy, and caramel notes.
- 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.
- 2 oz (56 g)
- Learn More
- Learn more about our cocoa beans and sugar — the region, the farms, and the producers.