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$34 $30

Large Chips

Tumaco

Colombia

70 2022
Dandelion Chocolate Large Chips Tumaco, Colombia 70% 2022 Large Chips
Dandelion Chocolate Large Chips Tumaco, Colombia 70% 2022 Large Chips
Dandelion Chocolate Large Chips Tumaco, Colombia 70% 2022 Large Chips
Dandelion Chocolate Large Chips Tumaco, Colombia 70% 2022 Large Chips
Dandelion Chocolate Large Chips Tumaco, Colombia 70% 2022 Large Chips
Dandelion Chocolate Large Chips Tumaco, Colombia 70% 2022 Large Chips
Dandelion Chocolate Large Chips Tumaco, Colombia 70% 2022 Large Chips
Dandelion Chocolate Large Chips Tumaco, Colombia 70% 2022 Large Chips

$34 $30

Large Chips

Tumaco

Colombia

70 2022

In this new 2022 batch of Tumaco chips, we taste notes of chocolate malt, almond praline, and cream.

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 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.

Ingredients & Allergens

Our single-origin cocoa nibs are free of soy, dairy, eggs, and gluten and are packed in a factory that does not contain nuts.

Weight
  • 17.6 oz (500 g)
  • 5.5 lb (2.5 kg)
Learn More

If you are an aspiring chocolatier or a chocolate geek who wants to learn more about the chemistry of chocolate, these team blog posts dive deeper into tempering:

  • Pearl’s lessons examine the six forms of chocolate and some unexpectedly beautiful swirled, bloomed chocolate.
  • Elman compares tempering chocolate by machine and by hand.
  • Lisa’s tips will have you hand-tempering chocolate bonbons and chocolate-dipped strawberries like a pro.

Learn more about our cocoa beans and sugar — the region, the farms, and the producers.

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About Tumaco, Columbia

Cacao Hunters is the first Colombian company to source cacao and produce cocoa and chocolate within Colombia. They're an ideal partner, as their openness to innovation and experimentation enables them to produce the best cocoa possible.

Cacao Hunters works passionately with farmers growing local cultivars in regions where income generation has been difficult due to recent conflict. Owners Carlos Ignacio Velasco and Mayumi Ogata (a former pastry chef) met in Japan in 2009, and have been working together ever since to produce high-quality cocoa in challenged areas of Colombia.

Having built strong alliances with Tumaco producers, Cacao Hunters supports local families by providing stable, higher-than-market prices for good cocoa. They work with a variety of regional associations, each of which ferments its own cacao with the company's assistance and advice. Beans from Tumaco make up more than 60 percent of the cocoa that Cacao Hunters uses for their own chocolate brand; we feel fortunate to be able to procure some of these flavorful beans to use ourselves.

Cacao Hunters' chocolate may now be found in the best chocolate shops in major Colombian cities. In 2016, their Tumaco bar won for Best Milk Chocolate Bar in a competition of 900 products in Osaka, Japan.

About the Shape

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

Remy Rengineers the Chocolate Chip

BLOOMBERG

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.   

Our Chocolate Philosophy

Bean to Bar in San Francisco

We’re Dandelion Chocolate, a bean-to-bar chocolate maker in San Francisco’s Mission District. For over 10 years, we’ve been turning cocoa beans and organic sugar into pure dark chocolate. We travel and build lasting relationships with cocoa farmers and producers, then craft small batches of chocolate back home in our factory. With our minimal approach, we aim to highlight different beans’ distinctive flavor notes — from classic fudge to tangy fruit.

JUST
TWO INGREDIENTS

Beans and sugar.
That's all.


Our chocolate bars are just two ingredients: cocoa beans and organic sugar. We never add cocoa butter, soy lecithin, vanilla, flavorings, or preservatives because those ingredients mask the inherent flavors in beans.

PRODUCER
FOCUSED

Good cocoa starts
with good relationships.


Good relationships are absolutely essential to procuring consistently good flavor. We work closely with the producers who grow, ferment, and dry the single-origin cocoa beans we source, so we can share this amazing cocoa.

CONNECTING
OVER CHOCOLATE

In-person and virtual classes. Doorstep shipping.
S.F. factory and cafés.


We hope you'll join us in San Francisco for a factory tour, a toasty s'more, and to watch chocolate makers craft beans into chocolate. In the meanwhile, we'll ship bars and truffles to your doorstep, host you for a virtual chocolate class, or answer any (chocolate!) questions you might have via phone or email.