Sale price Price $13 Regular price



70 2019

Dandelion Chocolate

Tasting notes: hot fudge, hazelnut, and brown butter

The beans for this bar begin their journey from the remote La Mosquitia region of Honduras in a dugout boat. Although the climate is challenging for fermentation, cacao has been cultivated locally for centuries. Cacao Direct producer Jorge Schmidt and his team have worked with 200 mostly Miskito families in Wampusirpi (fondly known as Wampu) since 2014. The company’s reputation for flavorful beans opened opportunities to provide cocoa to Dandelion and other craft chocolate makers in the U.S. and Sweden.

While the 2017 harvest yielded honey notes, Richard coaxes rich, buttery flavors from these 2019 beans using the same roast profile.

Ingredients and 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.


Two ounces (56g)

Learn More

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

kosher icon


gluten free icon


nut free icon

Nut Free

vegan icon


direct sourced icon


two ingredients icon



Free shipping on orders over $25.

About Wampu, Honduras

Historical and archaeological evidence demonstrates that cacao has been cultivated in this region of Honduras for hundreds, maybe thousands, of years. Today, producers must overcome obstacles in order to yield cocoa suitable for making outstanding chocolate. The region is so hot, humid, and remote that fermentation and drying, and even transportation, are extremely challenging.

To reach the village of Wampusirpi (affectionately called Wampu) from an international airport, you must take two flights — first to Puerto Lempira on the northeast coast and from there to Wampusirpi — or drive to Palestina, in Olancho, to a Patuca River landing where you board a pipante (a kind of hollowed-out log canoe), then traverse jungle for two days. In this remote locale the team at Cacao Direct, led by Jorge Schmidt, have been working with approximately 200 Miskito families since 2014, providing them with technical assistance, training, information, and tools at cost for planting and maintaining their cacao trees.

This cocao is produced organically by individual farmers and families, and then fermented and dried at a centralized facility built by Cacao Direct in 2015 to ensure consistent quality. The efforts have paid off: Cacao Direct won the Honduras Cocoa of Excellence Competition in 2016 (using the award's prize money to provide a new roof and windows for the local school) and 2017 (when there was no prize money, only glory!).