Dandelion Chocolate Bar Trio: Epicurean Dandelion Chocolate Bar Trio: Epicurean
Dandelion Chocolate Bar Trio: Epicurean Dandelion Chocolate Bar Trio: Epicurean
Dandelion Chocolate Bar Trio: Epicurean Dandelion Chocolate Bar Trio: Epicurean
Dandelion Chocolate Bar Trio: Epicurean Dandelion Chocolate Bar Trio: Epicurean
Dandelion Chocolate Bar Trio: Epicurean Dandelion Chocolate Bar Trio: Epicurean
Dandelion Chocolate Bar Trio: Epicurean Dandelion Chocolate Bar Trio: Epicurean
Dandelion Chocolate Bar Trio: Epicurean Dandelion Chocolate Bar Trio: Epicurean
Dandelion Chocolate Bar Trio: Epicurean Dandelion Chocolate Bar Trio: Epicurean
Dandelion Chocolate Bar Trio: Epicurean Dandelion Chocolate Bar Trio: Epicurean
Dandelion Chocolate Bar Trio: Epicurean Dandelion Chocolate Bar Trio: Epicurean
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Bar Trio

Epicurean Trio

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While our two-ingredient chocolate is enticing on its own, pairing it with foods of complementary or contrasting textures and flavors can enhance your tasting experience. Consider featuring these three hand-selected, single-origin bars on your next gathering's charcuterie board; or enjoy with wine, tea, or light bites any time.

70% Maya Mountain, Belize, 2021 Harvest, Batch 2
Creamy chocolate pairs well with pretzel knots, for a sweet-and-salty adventure.

70% Anamalai, India, 2022 Harvest, Batch 1
This bar’s herbaceous notes compliment smoked almonds.

70% Ambanja, Madagascar, 2017 Harvest, Batch 4
This origin’s honey notes burst when paired with creamy goat cheese.

INGREDIENTS & ALLERGENS

Cocoa beans, organic cane sugar.

All of our single-origin chocolate is made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla.

Allergens:

Our chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.
WEIGHT
6.3 oz (180 g)
ADDITIONAL INFORMATION

Shelf life:

Stored properly, your Chocolate Bar will remain ready to enjoy for many months.

vegetarian

gluten-free

nut free

direct sourced

two ingredients

Bar Trio: Epicurean

Pairing Suggestions to Get You Started ...

Pairing Suggestions to
Get You Started ...

Maya Mountain bar

70%

Maya Mountain

Belize

notes of European drinking chocolate and strawberry coulis

Pairs well with pretzel knots ...

Pretzel illustration
Anamalai bar

70%

Anamalai

India

notes of kumquat and hojicha milk tea

Pairs well with smoked almonds ...

Almond illustration
Ambanja bar

70%

Ambanja

Madagascar

notes of cherry yogurt, honey, and fresh citrus

Pairs well with creamy goat cheese ...

Goat cheese illustration

70%

Maya Mountain

Belize

notes of European drinking chocolate
and strawberry coulis

Pairs well with pretzel knots foods ...

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70%

Anamalai

India

notes of kumquat and
hojicha milk tea

Almonds

Pairs well with smoked almonds ...

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2/3

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70%

Ambanja

Madagascar

notes of cherry yogurt, honey,
and fresh citrus

Goat cheese

Pairs well with creamy goat cheese ...

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Chocolate Tasting & Pairing Tips

  1. Cleanse your palate before tasting chocolate. A sip of room-temperature water should do the trick.

  2. Smell the chocolate. Take note of any interesting aromas.

  3. Take a taste of your paired food, and taste the chocolate again. You should notice a change in the chocolate’s flavor!

  4. Place one square of chocolate on your tongue, and give the chocolate time to soften and melt. Look for floral, fruity, and nutty flavors. Note the texture, but most importantly, just enjoy the chocolate!

To explore other pairings, consider using each bar’s tasting notes as a guide. Sharing a bar to your favorite cheesemonger or sommelier doesn’t hurt either!