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 beans in this chocolate bar come from communities along the edge of the Gola Rainforest in Sierra Leone, a national park since 2011. The Gola Rainforest Cocoa Project works with local smallholder cacao producers to produce high-quality cacao while integrating rainforest conservation practices. They work to improve livelihoods and protect the diverse plant and animal species that live in the rainforest. This is the only group we work with where each farmer ferments and dries their own beans, in this case in banana leaf-lined baskets.
Chocolate maker Ron is honored to work with these beans, especially because of the growers’ dedication to preserving the rainforest bordering their farms.
Chocolate Maker Origin: San Francisco, USA
Single Origin Cacao Beans: Gola Rainforest, Sierra Leone
Tasting notes: In this bar, we taste molten chocolate cake, toffee, and cinnamon.
Ingredients: Cocoa beans & 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.