Dandelion Chocolate First Batch: Río Samaria, Mexico

Dandelion Chocolate Personalized Gift Note With Envelope

Dandelion Chocolate First Batch: Río Samaria, Mexico

Dandelion Chocolate Personalized Gift Note With Envelope

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First Batch: Río Samaria, Mexico

Name: First Batch: Río Samaria, Mexico
Brand: Dandelion Chocolate
SKU: 1723
Price: 88.0 USD
Availability: InStock

a celebration of one origin, from bean to bar to confection

Mexico

2026 HARVEST · BATCH no. 1

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tasting notes: plum jam, champurrado, and tobacco leaf

Because our factory is in San Francisco’s Mission District, we’ve always wanted to craft chocolate with Mexican cacao. Between traveling to farms, meeting with cocoa producers, building partnerships, sampling beans, and developing test roasts, our search for the right cacao took fifteen years. At last, we welcome First Batch: Río Samaria, Mexico.

This Collection follows Río Samaria cocoa through three expressions: two 70% bars made with just cocoa beans and sugar; four velvety Single-Origin Truffles; and three varieties of Baton, each a creative interpretation of the cocoa’s tasting notes.

included in this assortment

2 70% Single-Origin Bars
4 Single-Origin Truffles
3 Single-Origin Batons: Mirabelle Plum, Champurrado, and Chicory-Coffee

CHOCOLATE FLAVOR PROFILE

Tasting notes: plum jam, champurrado, and tobacco leaf

Roast Level:

Sweetness Level:

INGREDIENTS & ALLERGENS

70% chocolate (cocoa beans from Río Samaria, Mexico; organic cane sugar), organic heavy cream, organic butter, organic cane sugar, cocoa butter (cocoa beans from Camino Verde, Ecuador), glucose syrup, invert sugar, Mirabelle plums, organic almonds, whole-milk powder, corn nuts (corn, salt, sunflower oil), coffee beans, chicory, sorbitol, fleur de sel, Saigon cinnamon, Tahitian vanilla

Contains: milk, tree nuts (almonds)

Weight 250 g

Peanut-free

Gluten-free

Soy-free

First Batch: Río Samaria, Mexico

plum jam, champurrado, and tobacco leaf

Introducing Río Samaria, Mexico

15 Years in the Making

Our search for Mexican cacao began in 2011. It took us fifteen years to find the right partner, Revival Cacao, whose fruit-forward beans are exceptionally balanced.

2026

Harvest Year

01

Batch No.

Mexico

Country

Harvest Profile

History

A legacy of drinking chocolate

Río Samaria cacao is grown in Tabasco, Mexico, a region once home to Olmec and Mayan civilizations that honored cacao as a sacred drink. Today, much of the cacao grown in Mexico is used for drinking chocolate. Regional and local recipes are handed down through families across generations.

Terroir

Naturally irrigated terrain

Río Samaria cacao grows in the Cunduacán region of Tabasco — an area laced with rivers and lagoons. The farms sit below sea level. Cacao grows under the shade of allspice, tabebuia rosea, mango, cedar, and coconut, and alongside banana and plantain in an agroforestry system.

Fermentation

Linear mango wood boxes

Throughout Mexico, lavado (a process of washing and sun-drying beans) is preferred to fermentation. Alejandro Zamorano founded Revival Cacao to both break from and build on tradition, working with 250 local smallholder farmers and creating centralized fermentation and drying facilities.

From Bean to Bar

Senior Chocolate Maker Nate roasts these beans at 250°F for 36 minutes — the longest roast in our history. While a longer roast runs the risk of dampening fruit aromas, that was not the case here. The punchy character of these beans comes through in the finished chocolate, as does the toasty, earthy finish.

Final tasting notes

plum jam, champurrado, and tobacco leaf

From Bar to Bonbon

Head Chocolatier Nicholas and our Confections team present Río Samaria’s balanced, fruit-forward flavors in confectionery form. With our Single-Origin Truffles, organic heavy cream and just a few carefully selected ingredients transform 70% Río Samaria chocolate into a velvety ganache, coated in a thin chocolate shell.