70% Large Chips

Kokoa Kamili


2021 HARVEST · BATCH no. 1
tasting notes: kiwi, crème fraîche, honeysuckle

Weighing in at a substantial 3.5 grams each, these single-origin chocolate chips are fashioned for bakers and home chocolatiers of all levels. They were modeled after the hand-piped chips our Kitchen team used to make for the enormous cookies we serve in our cafés. Our Large Chips are fully tempered with a snappy, smooth, shiny finish — perfect for baking and making confections, from brownies and cookies to chocolate-dipped strawberries and homemade truffles. 

Each bag has enough Large Chips to make two batches of our Very Best Chocolate Chip Cookies, with a handful left over for nibbling. Find this recipe and others in our book, Making Chocolate: from Bean to Bar to S’more.


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

Packed in a factory that does not contain nuts.
17.6 oz (500 g)
5.5 lb (2.5 kg)

Storage instructions:

  • Store chocolate, nibs, and chef's chocolate in a cool and dark place; back of pantry is ideal
  • Best results somewhere between 40°F-68°F
  • Keep away from heat and direct sunlight
  • Keep away from strong odors
  • Do not freeze
  • Two-ingredient chocolate will not go “bad” like milk chocolate or chocolate with additional ingredients (e.g. inclusions or nuts)
  • If your bar melts or blooms, the flavor notes will still be present though the bar will have lost its characteristic snap. Feel free to use bloomed chocolate for making hot chocolate or baking.

Shelf life:

Stored properly, your large chips nibs will remain ready to enjoy for many months


gluten free

nut free

soy free

Direct Sourced

Dandelion Chocolate Large Chips Kokoa Kamili, Tanzania 70% Large Chips
70% Large Chips
70% Kokoa Kamili, Tanzania Large Chips
kiwi, crème fraîche, honeysuckle
Map of Ecuador

from Kokoa Kamili, Tanzania

Based in the southwestern Tanzanian village of Mbingu, 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. By carefully controlling fermentation and drying, they consistently produce delicious, high-quality beans that fetch a premium price from craft chocolate makers. That premium makes its way back to cacao growers and helps raise the price floor for Tanzanian cocoa.

Pair Your Ingredients With Our Complete Guide to Chocolate

Our 366-page hardcover book, Making Chocolate: from Bean to Bar to S’more, includes everything we've learned about making chocolate since the day we first cracked open a cocoa bean. It’s a complete guide to making chocolate from scratch, with recipes using our single-origin, two-ingredient chocolate to get you started. We encourage you to dive deep into your pantry to bake up your own chocolate adventure.

Our Favorite Recipes Featuring Large Chips

Maybe the Very Best Chocolate Chip Cookie

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45 minutes

Just Chocolate Cake

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2 1/2 Hours

Hot Fudge Sauce

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35 Minutes

About the Shape

“When heated, they shine like glass but keep a recognizable shape and enviable texture.”


Our friend Remy Labesque, a senior industrial designer, designed these molds and unique faceted chips for us. The traditional chocolate chip shape is optimized for the industrial manufacturing process, not necessarily for baking. Our chocolate facets feature a flat, pyramidal shape that allows the chocolate to melt on your tongue, the recommended technique for tasting chocolate. The end result is a faceted chip that is ideal for both baking and nibbling.