Dandelion sorts, roasts, cracks, winnows, grinds, conches, and tempers small batches of beans. Then they mold and wrap each of their bars by hand. By sourcing high-quality cacao and carefully crafting small batches of chocolate, they strive to bring out the individual nuances of each bean.
The cocoa beans on this table come from different parts of Ecuador and were fermented by Vicente Norero in Guayaquil.
These beans come from the Camino Verde Farm in Balao, Ecuador. Vicente Norero, the owner and manager has committed himself to a process that protects the earth, regulates water consumption, only uses organic fertilizers, all trees are traceable and fermentation and drying are continuously optimized.
The beans are good enough to stand on their own. This bar consists of 100% cocoa. No sugar added.
Origin manufacturer: San Francisco, California, USA
Single Origin Cocoa Beans: Camino Verde, Ecuador
Flavors: In this pure and strong chocolate bar we taste black coffee and raw almonds.
Ingredients: Cocoa beans and cane sugar
All of their single-origin chocolate is made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. The chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.