Description
These cocoa beans come from a collection of farms surrounding Reserva Zorzal, a bird sanctuary in the Dominican Republic. The sanctuary protects Bicknell’s thrush, an endangered bird that migrates between Vermont and the Dominican Republic each year. The sale of cocoa produced on and around the sanctuary serves to fund the project.
2022 HARVEST NOTES: Dandelion Japan Chocolate Maker Mari focuses on balancing the unique bitterness and acidity of these beans, to bring out fresh, tangy-creamy, citrusy notes. Our partners in Japan make chocolate that can be strikingly different from our American bars, although we all 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.
