Craft Chocolate Collection

a ten-bar set celebrating an international array of craft chocolate makers

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In 2020, Dandelion co-hosted the first Craft Chocolate Experience — a gathering of chocolate makers and confectioners from around the world, united by a love for fine cocoa. Now, in 2024, the event is back. 

To celebrate this year’s Craft Chocolate Experience, we’ve selected ten of the most exciting bars created by international chocolate makers. Each bar serves as a calling card, representing a unique approach to making chocolate. As a compilation, the bars offer a taste of the breadth and creativity within the craft chocolate movement: a unique opportunity to sample some of the world’s finest chocolates, found together nowhere else.

included in this assortment

Old School - SOMA Chocolatemaker

Jamaican Sorrel - LIKKLE MORE Chocolate

Dark Chocolate With Passion Fruit Crunch 65% - Baianí Chocolates

Dúlamán Gorse Flower & Irish Seaweed - NearyNógs Chocolate

Tanzania Women’s Lot Dark Chocolate - Fjåk Chocolate

COLA Carbonated Dark Chocolate - Chocolate Naive

62% Dark Chocolate With Coffee & Cardamom - Mirzam Chocolate Makers

Gangwon Wild Ginseng 70% Dark Chocolate - PUBLIC CHOCOLATORY

VIVA FRIDA Almond & Spiced Molé Chocolate Bar - Baron Hasselhoff’s

70% Semuliki Forest, Uganda - Dandelion Chocolate

INGREDIENTS & ALLERGENS

Old School (SOMA Chocolatemaker):

66% chocolate (cocoa beans from Åkessons Farm, Madagascar; organic cane sugar)

Jamaican Sorrel (LIKKLE MORE CHOCOLATE):

70% chocolate (cocoa nibs from St. Mary, Jamaica; cane sugar), cocoa butter (cocoa beans from St. Mary, Jamaica), dried sorrel flowers, cinnamon, ginger powder, pimento powder, natural colors

Dark Chocolate With Passion Fruit Crunch 65% (Baianí Chocolates):

65% chocolate (cocoa beans from Vale Potumujú, Brazil; organic cane sugar), natural passion fruit pulp, organic demerara cane sugar, cocoa butter (from Vale Potumujú, Brazil)

Dúlamán Gorse Flower & Irish Seaweed (NearyNógs Chocolate):

70% chocolate (cocoa beans from Hacienda Limon, Ecuador; unrefined cane sugar), Irish seaweed, dried gorse flowers

Tanzania Women’s Lot Dark Chocolate (Fjåk Chocolate):

70% chocolate (organic cocoa beans from Kokoa Kamili Women’s Lot, Tanzania; organic unrefined cane sugar, organic cocoa butter)

COLA Carbonated Dark Chocolate (Chocolate Naive):

65% chocolate (cocoa beans from Borneo and Ecuador Mono Bravo Nacional; caramelized cane sugar), cocoa butter, cola nut, lemon, cinnamon, spices blend (neroli, cloves, vanilla, cardamom, licorice), lactose, barley malt extract, vanilla

62% Dark Chocolate With Coffee & Cardamom (Mirzam Chocolate Makers):

62% chocolate (cocoa beans from ABOCFA, Ghana; unrefined cane sugar, cocoa butter), coffee beans, cardamom

Gangwon Wild Ginseng 70% Dark Chocolate (PUBLIC CHOCOLATORY):

70% chocolate (cacao beans from Costa Esmeraldas, Ecuador; organic cane sugar), cacao butter, Korean wild ginseng

VIVA FRIDA Almond & Spiced Molé Chocolate Bar (Baron Hasselhoff’s):

52% chocolate (direct trade cocoa beans from Chiapas, Mexico; organic raw sugar), almonds, cocoa butter, Anaheim chili, pasilla chili, ancho chili, chipotle chili, guajillo chili, pumpkin seeds, pimento, cloves, cinnamon, star anise, vanilla pod, sea salt

70% Semuliki Forest, Uganda (Dandelion Chocolate):

70% chocolate (cocoa beans from Semuliki Forest, Uganda; organic cane sugar)

WEIGHT
21.2 oz (601 g)
ADDITIONAL INFORMATION

Storage instructions:

Stored properly, this collection will remain ready to enjoy for many months.

Gluten free

Peanut free

Vegetarian

Dandelion Chocolate Craft Chocolate Collection
Craft Chocolate Collection

an international bar set

Bar set map

Notes From the Makers

Old School Bar

1. Old School

SOMA Chocolatemaker (Canada)

Chocolate as it was back in the day — simple and pure. Only two ingredients are ground together in our vintage melangeur, with no further processing, refining, or conching. Partially ground cocoa nibs and whole crystals of organic cane sugar provide an entirely unique crumbly, almost cookie-like texture. Old School all the way …

Likkle More Bar

2. JAMAICAN SORREL

LIKKLE MORE Chocolate (Jamaica)

Made with a type of hibiscus native to Jamaica, this Jamaican Sorrel bar balances the richness of 70% dark chocolate with a sharp tang from the flower. This floral, tangy flavor is matched with just a hint of peppery spice for a well-balanced bar that transports you to the island from where the flower and the cocoa beans are sourced.

Likkle More Bar

2. JAMAICAN SORREL

LIKKLE MORE Chocolate (Jamaica)

Made with a type of hibiscus native to Jamaica, this Jamaican Sorrel bar balances the richness of 70% dark chocolate with a sharp tang from the flower. This floral, tangy flavor is matched with just a hint of peppery spice for a well-balanced bar that transports you to the island from where the flower and the cocoa beans are sourced.

Baianí Bar

3. DARK CHOCOLATE with passion fruit crunch 65%

Baianí Chocolates (Brazil)

Passion fruit is one of Brazil's most beloved tropical fruits. And it's no surprise that the mix of it with cacao became very intimate, as one of the notes recognized in the flavors of the fresh pulp of the cacao fruit is passion fruit. So, it was about time we brought this exuberant experience to one of our chocolate bars. It comes in double doses of passion fruit: first in the chocolate mass, with the infusion of the nibs into the fresh passion fruit juice; then, in the crunchy caramel made with the fruit's seeds. At Baianí we take close care of all production stages, from planting the cacao trees to crafting our finished Bars. The result is the unique Baianí flavor, a true Tree to Bar Chocolate. Enjoy!

Baianí Bar

3. DARK CHOCOLATE with passion fruit crunch 65%

Baianí Chocolates (Brazil)

Passion fruit is one of Brazil's most beloved tropical fruits. And it's no surprise that the mix of it with cacao became very intimate, as one of the notes recognized in the flavors of the fresh pulp of the cacao fruit is passion fruit. So, it was about time we brought this exuberant experience to one of our chocolate bars. It comes in double doses of passion fruit: first in the chocolate mass, with the infusion of the nibs into the fresh passion fruit juice; then, in the crunchy caramel made with the fruit's seeds. At Baianí we take close care of all production stages, from planting the cacao trees to crafting our finished Bars. The result is the unique Baianí flavor, a true Tree to Bar Chocolate. Enjoy!

Dúlamán Bar

4. DÚLAMÁN Gorse Flower & Irish Seaweed

NearyNógs Chocolate (Northern Ireland)

Just like the ancients before us, we gather seaweed from our shores and bright yellow (whin) flowers from our mountains and hedgerows. In homage to our factory’s setting between the mountains and the sea, we’ve paired our island’s offerings with our 70% chocolate from Hacienda Limon, Ecuador. This bar was also greatly inspired by Clannad’s rendition of the Dúlamán song, which translates to seaweed gathering on our local shores. Tasting notes include chocolate cake, sweet and salty caramel, and a hint of coconut.

Fjak Bar

5. tanzania women’s lot DARK CHOCOLATE

Fjåk Chocolate (Norway)

The 70% Dark Tanzania Women’s Lot uses Kokoa Kamili’s “Women’s Lot” beans, sourced exclusively from three farms managed by women. This cocoa has an extra cost per kilo, with all profits invested in the creation of a post-secondary school for girls in Mbingu. In addition, the product runs a scholarship program for ten students from the village area to complete high school. These beans have been recognized with the Cocoa of Excellence Award. You’ll enjoy notes of cherry and coffee in this dark chocolate.

Naive Bar

6. COLA CARBONATED DARK CHOCOLATE

Chocolate Naive (Lithuania)

Chocolate and cola aren’t an obvious combination; fusing their flavors requires real skill. We mastered it by first recreating Dr. John Pemberton’s original 1886 cola recipe — not an easy task, as it contains kola, and three types of cinnamon, as well as neroli, coriander, and other all-natural ingredients — and then, just to complicate matters further, blending it with specialty dark chocolate while keeping the fizz. It’s a complex recipe yet it sure knows its way around a tongue: an iconic taste that’s surprisingly different!

Naive Bar

6. COLA CARBONATED DARK CHOCOLATE

Chocolate Naive (Lithuania)

Chocolate and cola aren’t an obvious combination; fusing their flavors requires real skill. We mastered it by first recreating Dr. John Pemberton’s original 1886 cola recipe — not an easy task, as it contains kola, and three types of cinnamon, as well as neroli, coriander, and other all-natural ingredients — and then, just to complicate matters further, blending it with specialty dark chocolate while keeping the fizz. It’s a complex recipe yet it sure knows its way around a tongue: an iconic taste that’s surprisingly different!

Mirzam Bar

7. 62% dark chocolate with coffee & Cardamom

Mirazam Chocolate Makers (United Arab Emirates)

From our signature “Monsters Collection” — our coffee and cardamom bar is based on the local coffee, “Gahwa,” enjoyed across the United Arab Emirates and region. Gahwa is roasted over coals, ground into a fine dust, and boiled together with spices to be served by the Bedouin tribes in gathering halls. Taking our cue from this tradition, and the strong coffee-trading history in this region (Mocha in Yemen was for a long time the world’s busiest port for coffee), we have created this delicious recipe. To make this chocolate, we have used freshly ground green cardamom and a specially dark-roasted coffee from Brazil.

Mirzam Bar

7. 62% dark chocolate with coffee & Cardamom

Mirazam Chocolate Makers (United Arab Emirates)

From our signature “Monsters Collection” — our coffee and cardamom bar is based on the local coffee, “Gahwa,” enjoyed across the United Arab Emirates and region. Gahwa is roasted over coals, ground into a fine dust, and boiled together with spices to be served by the Bedouin tribes in gathering halls. Taking our cue from this tradition, and the strong coffee-trading history in this region (Mocha in Yemen was for a long time the world’s busiest port for coffee), we have created this delicious recipe. To make this chocolate, we have used freshly ground green cardamom and a specially dark-roasted coffee from Brazil.

Gangwon Bar

8. GANGWON WILD GINSENG 70% DARK CHOCOLATE

PUBLIC CHOCOLATORY (South Korea)

70% dark chocolate, full of the spirit of the high-altitude, clean forests of Gangwon. The distinctive and energetic flavor of wild ginseng harmonizes with the rich taste of bean-to-bar chocolate. Together, they produce a charming aromatic fragrance. Experience a premium bean-to-bar chocolate made with local Gangwon ingredients which convey the identity and sincerity of this unique province.

Baron Hasselhoff's Bar

9. VIVA FRIDA ALMOND & SPICED MOLÉ CHOCOLATE

Baron Hasselhoff’s (New Zealand)

Inspired by the flavors of molé, this bar is loaded with five types of chili and studded with pepitas and almonds. The result is a characteristically whimsical bar, combining warming spices with a touch of heat, crunch, and silky-smooth chocolate from Chiapas, Mexico.

Dandelion Bar

10. 70% semuliki forest, uganda, 2022 Harvest, Batch 2

Dandelion Chocolate (United States)

Near the town of Bundibugyo in western Uganda, Latitude Trade Company, Ltd. ferments beans grown by roughly 1,000 regional farmers, of whom 52 percent are women. Trevor slow-roasts these beans to maintain their fruity punch. In the 2022 harvest, we taste notes of honey mango, crème fraîche, and cocoa powder.

Dandelion Bar

10. 70% semuliki forest, uganda, 2022 Harvest, Batch 2

Dandelion Chocolate (United States)

Near the town of Bundibugyo in western Uganda, Latitude Trade Company, Ltd. ferments beans grown by roughly 1,000 regional farmers, of whom 52 percent are women. Trevor slow-roasts these beans to maintain their fruity punch. In the 2022 harvest, we taste notes of honey mango, crème fraîche, and cocoa powder.