70% Large Chips



2023 HARVEST · BATCH no. 1 · By Eric
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tasting notes: chocolate malt, praline, brown butter

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 Large 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.

The beans for this chocolate 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, and the company’s reputation for flavorful beans has opened opportunities to provide cocoa to Dandelion and other craft chocolate makers in the U.S. and Sweden.

After testing various flavor profiles, Eric roasts and tempers the 2023 harvest slightly low, bringing out warm, mellow notes. In this batch of Wampu Large Chips, we taste chocolate malt, praline, brown butter.


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.

17.6 oz (500 g)
5.5 lb (2.5 kg)

Storage instructions:

  • Store chocolate, nibs, and chef's chocolate in a cool and dark place; back of pantry is ideal
  • Best results somewhere between 40°F-68°F
  • Keep away from heat and direct sunlight
  • Keep away from strong odors
  • Do not freeze
  • Two-ingredient chocolate will not go “bad” like milk chocolate or chocolate with additional ingredients (e.g. inclusions or nuts)
  • If your bar melts or blooms, the flavor notes will still be present though the bar will have lost its characteristic snap. Feel free to use bloomed chocolate for making hot chocolate or baking.


gluten free

nut free

soy free

Direct Sourced

Dandelion Chocolate Large Chips Wampu, Honduras 70% 2023 Large Chips
70% Large Chips
Wampu, Honduras
chocolate malt, praline, brown butter
Map of Honduras

from 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!).

Pair Your Ingredients With Our Complete Guide to Chocolate

Our 366-page hardcover book, Making Chocolate: From Bean to Bar to S’more, includes everything we've learned about making chocolate since the day we first cracked open a cocoa bean. It’s a complete guide to making chocolate from scratch, with recipes using our single-origin, two-ingredient chocolate to get you started. We encourage you to dive deep into your pantry to bake up your own chocolate adventure.

Our Favorite Recipes Featuring Large Chips

Just Chocolate Cake

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2 1/2 Hours

Hot Fudge Sauce

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35 Minutes

About the Shape

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


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.