Maya Mountain Cacao works with indigenous Maya smallholder farmers in southern Belize. Dandelion Japan Chocolate Maker Ebi likes the fruity flavor notes expressed in these beans year after year. In this bar we taste cheesecake, chocolate-dipped strawberries, and roasted peanuts.
We always wondered how much a culture influences the palate, and found our answer the first time we did a side-by-side tasting with our Dandelion Chocolate Japan team. Using the same beans, same machines, same processes, and same philosophy, our partners in Japan craft chocolate that can be wildly different from our San Francisco-made bars. This is because chocolate makers tend to calibrate roast profiles to the palates of local consumers, and our Japanese team tends to enjoy more herbaceous, fermented, roasted, and certain bitter flavors than we do in S.F., where we often lean toward creamy, chocolatey, and nutty notes. When available, we encourage you to taste S.F. and Tokyo bars of the same origin together, to experience the differences for yourself.
- Ingredients & Allergens
- 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.
- NET WEIGHT
2 oz (56 g)
- Learn More
- Learn more about our cocoa beans and sugar - the region, the farms, and the producers.