Our partners over at Dandelion Chocolate Japan use the same cocoa beans that we do, but not the same roast profiles. For every new origin, the DCJ production team starts from scratch, running test batches and taste tests just like we do until they land on the flavor profile they like best. You might recognize some flavor notes in their bars, but you’ll also notice that those bars are decidedly different from our own. To us, this is one of the most exciting things about working with single origin chocolate: so many different flavors are possible in a single type of bean.
The beans for this bar come from San Juan Estate, one of the oldest estates in Trinidad. The beans are grown under the shade of banana trees and nitrogen-fixing trees called Immortelles, among the free-draining sandstone soils of the Montserrat hills that are so optimal for growing cacao, they’re called “chocolate soils.” The estate has grown cacao since 1870s, and over so much time has experienced a few rounds of devastating blight. The farm is experimenting with new genetics that are more resilient to disease, and luckily for us, they’re delicious. Our partners over at Dandelion Chocolate Japan made an 85% bar with these beans, and you’ll recognize some herbal notes that resemble our own 70% SJE bar, if a little more intense. Try them side by side and see what else you taste!
All of our single-origin bars are made with just cocoa beans and sugar, no added cocoa butter, lecithin, or vanilla.