2020 HARVEST · By Senna
tasting notes: chocolate mousse, almond milk, orange-flower tea

These beans come from communities around the Rio Platano Biosphere Reserve in the Mosquitia region of Honduras. For this bar, Dandelion Japan Chocolate Maker Senna highlighted rich nutty flavors contrasting fruity notes not found in previous harvests. 

Our partners in Japan make chocolate that can be strikingly different from our American bars, although we work with the same beans. We’ve found that the Japanese team enjoys highlighting fermented, roasted, bitter, and herbaceous flavors, whereas in San Francisco, we often lean toward fruity, creamy, and caramel notes.


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.

2.0 oz (56 g)

Shelf life:

Stored properly, your bar will remain ready to enjoy for many months.


Gluten Free

Nut Free

Soy Free

Two Ingredients

Direct Sourced

Dandelion Chocolate Japan Chocolate Bar Dandelion Chocolate Japan - Wampu, Honduras 70% 2020 Harvest Single-Origin Chocolate Bar
Wampu, Honduras - Japan
chocolate mousse, almond milk, orange-flower tea

About Wampu, Honduras

Historical and archaeological evidence indicates 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, a traveler must take two flights — first to Puerto Lempira on the northeast coast, and from there to Wampusirpi — or drive to Palestina, in Olancho, and cross the Patuca River in 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 at-cost tools for planting and maintaining their cacao trees.

Cacao Direct buys organically grown cacao from individual farmers and families, then, to ensure bean quality, carefully ferments and dries it at a centralized facility built in 2015. The efforts have paid off: Cacao Direct won the Honduras Cocoa of Excellence Competition in 2016 (using the award's prize money to fund a new roof and windows for the local school), and 2017 (when there was no prize money, only glory!).


We launched Dandelion Chocolate Japan in collaboration with Seiji Horibuchi in 2016. Seiji frequented our San Francisco café, and we developed an immediate rapport over our shared love of chocolate. Seiji has an eye for detail, endless energy, and we loved our conversations together. He proposed taking Dandelion Chocolate international by building a new factory in Kuramae, old Tokyo — an area known for tucked-away artisan workshops and a craft culture. We couldn’t pass up the offer to share our love of chocolate with more of the world.

For more about Dandelion Chocolate Japan, we invite you to visit our blog.

David foils chocolate bars at the 16th Street Factory

Mari prepares a profile in Kuramae, Tokyo