Sale price Price $12 Regular price $12

Zorzal Estate

Dominican Republic

70 2016

Dandelion Chocolate

Tasting Notes: Key lime, clotted cream, and fudge

This limited-edition bar is the first from beans both grown and fermented onsite at the Reserva Zorzal estate and bird sanctuary. With every bag of Zorzal beans we buy carbon credits through Plan Vivo, a carbon offset project that pays local farmers to reserve a portion of their land for the growth of native trees.

Rather than striving for a menu of flavors from the beans, chocolate maker Janelle had full reign to test myriad flavor profiles and coax what came naturally. The results are tangy, creamy, and intensely chocolatey; we find notes of tangy Key lime, dairy-forward clotted cream, and fudge.

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 Zorzal Estate, Dominican Republic

Charles (Chuck) Kerchner co-founded Reserva Zorzal as well as Zorzal Cacao (aka Cacao del Bosque S.R.L) in 2012 with the hope of proving that a for-profit business could be a viable, economically sustainable driver of environmental conservation. Chuck and his co-founders (Jamie Phillips, Jesus Moreno, Jaimie Moreno, Angelica Moreno, and Sesar Rodriguez) bought a relatively undeveloped 412-hectare (or 1000-acre) piece of land in the mountains of the Duarte province. They then divided it into Reserva Zorzal (the bird sanctuary) and Zorzal Estate (the farm) to protect a critical habitat while simultaneously growing high-quality cacao. While Zorzal Cacao processes and sells cacao grown on this Estate under the name “Zorzal Estate”, the company also buys freshly harvested beans from around neighboring farms, ferments them, and sells them under the title “Zorzal Comunitario.”

Unlike many of the places we source beans from, the Dominican Republic has a thriving national cacao industry and in this context, Chuck has been able to support staff retention through continual learning. Dandelion runs annual customer trips to visit Zorzal and the Zorzal team.