Dandelion Chocolate. Direct Trade. SF.
Dandelion Chocolate = Todd Masonis, Cameron Ring, Alice Nystrom.
Dandelion cacao beans are hand sorted one bag at a time, and turned into 1 kilo batches, to control the roasting and achieve the best flavour possible. The 70% chocolate bars are made by hand each step of the way – ground, tempered and labeled. The beans are from Costa Rica, Dominican Republic, Venezuela, and Madagascar. The farm SOMIA in Madegascar, grows fine cacao, bananas, ylang ylang, peppercorns, and vanilla. These factors together produce bright red cocoa beans with powerful, fruity flavor. The farmers at SOMIA work hard to develop the flavor of their beans through fermentation and drying. Dandelion is careful not to over-process the beans, trying to highlight the flavour that naturally developed on the farm.