Dandelion Ambanja Madagascar
Out of stock
San Francisco is a hub for technology and that’s what initially attracted Todd Masonis and Cameron Ring, founders of social network Plaxo. Luckily for us, in 2010 they decided to turn some of their technical prowess to chocolate making, setting up a factory and café in the city’s Mission District.
This bar is made with cocoa grown on Bertil Akesson’s family owned plantation in the Sambirano Valley, North West 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!
Weight 56 g Type of Chocolate Maker Maker Country Cocoa Percentage Bean Origin
1 review for Dandelion Ambanja Madagascar
December 10, 2014
This was a little bitter for me. Bitter is sometimes good, not not here.
Energy 575kJ/137kcal Fat 37.5g of which - saturates 23.21g Carbohydrates 38g of which - sugars 21.43g Protein 8.9g Salt 0.0175g
- Cocoa beans, cane sugar
Allergens coming soon.
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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