70% Chef's Chocolate

Camino Verde


2022 HARVEST · BATCH no. 1 · By Eric
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tasting notes: fudge brownies, toffee, milk

Our Camino Verde, Ecuador origin is known for its deep, fudgey notes that work especially well in baked goods and confections. Even within the same origin, the tasting notes will vary each year based upon annual rainfall, the weather conditions when drying and fermenting the beans, and other agricultural conditions.
2022 Harvest tasting notes: fudge brownies, cream cheese, cinnamon sugar 2020 Harvest tasting notes: Ground Chef’s Chocolate is not cocoa powder (crushed cocoa beans with most of their cocoa butter removed); rather, it is complete chocolate made of roasted cocoa beans and organic cane sugar, coarsely ground for fast, easy melting in the kitchen. This product is what we use in our pastry kitchen for hot chocolate, cakes, pies, creams, and more, because it melts more quickly and evenly than a chopped-up chocolate bar would.
Unlike our bars, Ground Chef’s Chocolate is not tempered, so it does not appear shiny. However, you’ll find the same range of flavor notes in our Chef’s Chocolate as in our bars. Look for everything from creamy, nutty, chocolatey, and caramelly aromas, to fruity flavors, citrusy acidity, and spice notes.


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.


Made in a factory that does not process nuts.
17.6 oz (500 g)

Storage instructions:

store in a cool, dry place

Shelf life:

2 years from factory production date



nut free

peanut free

soy free

Dandelion Chocolate Chef's Chocolate Chef's Chocolate 70% Camino Verde, Ecuador 2022 Harvest 500g - 2020 Harvest
70% Chef's Chocolate
Camino Verde, Ecuador
fudge brownies, toffee, milk

About Camino Verde, Ecuador

Vicente Norero, the owner and general manager of Camino Verde Cacao, continually improves his products through fermentation and processing experimentation. We love the flavor of his beans so much that not only do we make two Camino Verde chocolate bars, an 85% and a 100%, but we also use the chocolate as a base in nearly all of our drinks and many of our pastries in our U.S. cafés.

Focused as he is on optimizing the flavor of beans cultivated in varying environments around Ecuador, Vicente notes that beans from Esmeraldas in the north tend to taste fruity and nutty, while beans from further south are often nutty with a touch of floral aroma. Vicente and his Camino Verde team carefully tailor their production practices to coax well-balanced flavor from every set of beans. Camino Verde Cacao also collaborates with associations of farmers in Esmeraldas and Los Ríos, helping them to improve their crops and their processing operations so they might bring in the best possible prices for their cocoa.

We have worked with Vicente for many years and are deeply impressed by his dedication to the pursuit of flavor, as well as by his advocacy for higher income for Ecuador’s cacao farmers. Dandelion Chocolate has purchased more beans from Camino Verde than from any other single producer.