Dandelion Chocolate Africa Origins Collection Dandelion Chocolate Africa Origins Collection
Dandelion Chocolate Africa Origins Collection Dandelion Chocolate Africa Origins Collection
Dandelion Chocolate Africa Origins Collection Dandelion Chocolate Africa Origins Collection
Dandelion Chocolate Africa Origins Collection Dandelion Chocolate Africa Origins Collection
Dandelion Chocolate Personalized Gift Note With Envelope Dandelion Chocolate Personalized Gift Note With Envelope
Dandelion Chocolate Africa Origins Collection Dandelion Chocolate Africa Origins Collection
Dandelion Chocolate Africa Origins Collection Dandelion Chocolate Africa Origins Collection
Dandelion Chocolate Africa Origins Collection Dandelion Chocolate Africa Origins Collection
Dandelion Chocolate Africa Origins Collection Dandelion Chocolate Africa Origins Collection
Dandelion Chocolate Personalized Gift Note With Envelope Dandelion Chocolate Personalized Gift Note With Envelope
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WRAPPED GIFT SET

African Origins Collection

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Celebrate the flavorful diversity of African cocoa. Experience the deep chocolatey notes of West Africa's Ghanaian and Togolese cocoa, which is grown, harvested, fermented, and dried by individual farmers. Then travel southeast to Tanzania and Uganda, and discover vibrant, fruity-floral cocoa, fermented at  centralized facilities. Finally, explore the stone fruit flavors of estate-grown, fermented, and dried beans from Madagascar, off Africa’s eastern coast.

included in this assortment

Five two-ounce chocolate bars, along with a printed tasting guide:


70% Takyikrom, Ghana, 2025 Harvest, Batch 1

tasting notes: chocolate cake, café con leche, coconut

70% Kpalimé, Togo, 2023 Harvest, Batch 1

tasting notes: chocolate natilla, honey

70% Kokoa Kamili, Tanzania, 2023 Harvest, Batch 1

tasting notes: strawberry lemonade, chocolate sourdough

70% Semuliki Forest, Uganda, 2022 Harvest, Batch 2

tasting notes: honey mango, crème fraîche, cocoa powder

70% Ambanja, Madagascar, 2024 Harvest, Batch 1

tasting notes: chocolate mousse, yogurt, fresh plum

INGREDIENTS & ALLERGENS

All of our single-origin chocolate is made with just cocoa beans and organic cane 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.

WEIGHT
9.9 oz (280 g)

Vegan

Gluten free

kosher-svg

Kosher

Nut Free

Dairy free

Direct Sourced

Dandelion Chocolate Africa Origins Collection
African Origins Collection

FIVE tasting experiences

compare and contrast five distinctive African cocoas side by side 

Unwrapped Dandelion Chocolate chocolate bar

70%

TAKYIKROM

GHANA

tasting notes: chocolate cake, café con leche, coconut

Unwrapped Dandelion Chocolate chocolate bar

70%

KPALIMÉ

TOGO

tasting notes: chocolate natilla, honey

Unwrapped Dandelion Chocolate chocolate bar

70%

KOKOA KAMILI

TANZANIA

tasting notes: strawberry lemonade, chocolate sourdough

Unwrapped Dandelion Chocolate chocolate bar

70%

SEMULIKI FOREST

UGANDA

tasting notes: honey mango, crème fraîche, cocoa powder

Unwrapped Dandelion Chocolate chocolate bar

70%

AMBANJA

MADAGASCAR

tasting notes: chocolate mousse, yogurt, fresh plum

70%

TAKYIKROM

GHANA

tasting notes: chocolate cake, café con leche, coconut

70%

KPALIMÉ

TOGO

tasting notes: chocolate natilla, honey

70%

KOKOA KAMILI

TANZANIA

tasting notes: strawberry lemonade, chocolate sourdough

70%

SEMULIKI FOREST

UGANDA

tasting notes: honey mango, crème fraîche, cocoa powder

70%

AMBANJA

MADAGASCAR

tasting notes: chocolate mousse, yogurt, fresh plum

a few notes

“So many factors at origin affect flavor, including cacao genetics, terroir, and each producer’s fermentation and drying style. Most chocolate flavor precursors happen at the farm. This Collection offers a unique opportunity to explore cocoa from Africa, a continent of flavor diversity.”

– Ron, Cocoa Sourcing Manager

THE FIVE ORIGINS

TAKYIKROM, GHANA

Dandelion Chocolate sources its Ghanaian cocoa exclusively from the community of Takyikrom. Established in 1950, Takyikrom boasts a rich tradition of cacao farming, which remains central to the lives of its 320 farmers, comprising 206 men and 114 women. Takyikrom has long been the center for organic cocoa production in Ghana, and is recognized for its sustainable farming practices.

KPALIMÉ, TOGO

Togolese smallholder farmers grow, harvest, ferment, and dry their own cacao. After harvesting and cracking open pods, farmers heap the wet beans, covering them with banana or plantain leaves, then turn them every few days to achieve even fermentation. Post-fermentation and drying, Swiss sustainable-supply-chain company gebana transports each farm’s cocoa to a centralized facility for sorting, blending, and bagging for export.

KOKOA KAMILI, TANZANIA

Brian LoBue’s and Simran Bindra’s social enterprise, Kokoa Kamili, buys freshly harvested, unfermented cocoa beans from local smallholder farms and ferments them in a centralized facility. The resulting flavorful cocoa fetches a premium price that makes its way back to cacao growers.

SEMULIKI FOREST, UGANDA

Latitude Trade Company (LTC) works with Ugandan smallholder producers to bring local products to market. Semuliki Forest cocoa is grown by roughly 1,000 organically certified regional farmers, 53 percent of whom are women and then fermented and dried in a centralized facility.

Ambanja, MADAGASCAR

These beans come from Bertil Akesson's Bejofo Estate. After fermenting a harvest, Bertil dries the beans with an especially quick method — on concrete beds under the hot Madagascar sun — that retains intense flavors, including a hint of tangy fruitiness.

OUR SOURCING REPORT →