Dandelion – Ambanja, Madagascar 70% Dark
This bar is made with cocoa grown on Bertil Akesson’s family-owned plantation in the Sambirano Valley, northwest Madagascar. The taste is typical of a well-made Madagascan chocolate, with an explosion of intense, vibrant and fruity flavours. It’s a chocolate that’s guaranteed to wake up your taste buds!
ABOUT THE MAKER
Todd Masonis and Cameron Ring are lifelong chocolate fans, but their journey into artisan chocolate took a detour in 2002 when they co-founded social networking site Plaxo. But their friends knew it was only a matter of time before they started a chocolate factory, and true to form, they opened their workshop in San Francisco’s Mission District in 2010. Their factory and café on Valencia Street is now a popular destination for locals and chocolate lovers from around the world.
The beans in this bar are sourced from Bertil Akesson’s estate in Madagascar. Bertil’s beans are famous throughout the craft chocolate world, having produced countless award-winning bars and winning many awards themselves. They typically lend their bars a fruity flavour profile, and it’s an endless source of enjoyment for us to see all the new ways makers find to bring out their very best.
Click on any underlined term to see more products
Weight 56 g Type of Chocolate Maker Maker Country Cocoa Percentage Bean Origin Lifestyle and Diet
1 review for Dandelion – Ambanja, Madagascar 70% Dark
December 10, 2014
This was a little bitter for me. Bitter is sometimes good, not not here.
Nutritional info coming soon.
- Cocoa beans, cane sugar
Allergens coming soon.
You need to be logged in to post a review.
Dandelion are a bean to bar chocolate maker based in San Francisco's Mission District. Founded in 2011 by Silicon Valley entrepreneurs Todd Masonis and Cameron Ring, they're flying the flag for small batch American chocolate. Read more about Dandelion Chocolate