Spice Fermentation Set

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This limited-edition set showcases three uniquely aromatic single-origin chocolate bars, each crafted from cocoa beans fermented with a distinctive, fragrant spice.

After harvest, wet cacao beans are carefully fermented and dried before being made into chocolate. The fermentation process is crucial to developing the beans’ incredible, naturally occurring flavors. If an aromatic ingredient is mixed with raw cacao beans in a fermentation box, the beans absorb some of that ingredient’s flavor.

Here, we highlight sharp Anamalai, India beans fermented with nutmeg; bright Maya Mountain, Belize beans fermented with allspice and black pepper; and tangy Kokoa Kamili, Tanzania beans fermented with cinnamon. You won’t find flavors like this anywhere else!

included in this assortment

70% Anamalai, India, 2022 Harvest, Batch 1 

Nutmeg Fermentation

Tasting notes: gingerbread, chocolate truffle, molasses

Maya Mountain, Belize, 2023 Harvest, Batch 1

Allspice & Black Pepper Fermentation

Tasting notes: fresh milk, juniper berry, fig

Kokoa Kamili, Tanzania, 2023 Harvest, Batch 1

Cinnamon Fermentation

Tasting notes: Devonshire cream, pear, vanilla


Cocoa beans fermented with spice, organic cane sugar


Our chocolate is free of soy, dairy, eggs, and gluten. Made in a factory that does not process nuts.
6.0 oz (170 g)

Shelf life:

Stored properly, your Spiced Fermentation Set will remain ready to enjoy for many months.


Two Ingredients

direct sourced

gluten free

peanut free

nut free

Dandelion Chocolate Spiced Fermentation
Spice Fermentation Set

An Aromatic Adventure

Back in 2018, our cocoa-producing partners Karthikeyan Palanisamy and Harish Kumar of Anamalai, India’s Regal Plantations approached us with an interesting idea — what if they took whole nutmeg, which they grow alongside cacao on their farm, and added it to a tiny batch of fermenting beans to see if the nutmeg imparted flavor to the cocoa? With some tinkering, their experimental fermentation was a success, and in 2019 Dandelion produced the first-ever nutmeg-fermented chocolate bar.

After tasting the delicious chocolate made from Anamalai’s nutmeg-fermented beans, we wondered whether any of our other producing partners might be interested in developing a spice fermentation. In early 2022, we approached Simran Bindra of Kokoa Kamili, in Tanzania, and Diane Coy of Maya Mountain Cacao, in Belize, and both were excited to see what they could create. Dandelion’s only request: Try fermenting with a locally grown ingredient, or something meaningful to the area where the cacao is cultivated.

For 2024, we’ve developed three fresh batches of spice-fermented chocolate. We hope you will enjoy these three unique bars, and are as amazed as we are by the flavorful surprises that can happen when people try new ways of doing things.

An Aromatic Adventure

The Three Origins and Their Flavors

an array of creamy, nutty, fruity, and floral notes

Anamalai India map




Nutmeg Fermentation

notes of gingerbread, chocolate truffle, molasses

Anamalai India bar
Maya Mountain Belize map




Allspice & Black Pepper Fermentation

notes of fresh milk, juniper berry, fig

Maya Mountain bar
Kokoa Kamili Tanzania map




Cinnamon Fermentation

notes of devonshire cream, pear, vanilla

Kokoa Kamili bar
Ethical Sourcing

Ethical Sourcing

Here at Dandelion, we want to work not only with partners who produce good beans, but also with those who share similar values around transparency, and who seek to maintain long-term partnerships. We do our best to live up to the trust producers put in us to represent them well — both via the chocolate we make from their beans, and by ensuring that people who enjoy our chocolate understand the hard work that our farmer and producer partners do to make amazing cocoa. (We aim to collaborate with people who care as much about producing great beans as we care about making great chocolate.)

We visit our producers as often as possible to maintain our relationships, and to stay up to date on operations at origin. Our purchase prices are not determined based on the commodity market, but upon prices that producers with whom we work believe are appropriate. Often our prices end up being several times the market price.