Dandelion – Camino Verde, Ecuador 85% Dark

By Dandelion Chocolate


In stock

  • Description


    Dandelion’s senior chocolate maker Eric roasts these beans at a high temperature to help bring out the fresh citrus notes that are his mother’s favourite. Look out for hints of espresso and roasted nuts, too.


    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 were grown by a collective of farmers on the Camino Verde Estate, located near Balao on the southern coastline of Ecuador. They were then fermented by Vicente Norero. Known on the farm as “El Profesor” for his scientific approach and love of experimentation, Vicente ferments the beans with a mixture of cocoa pulp and natural yeasts and bacteria, which he adapts depending on the harvest’s specific flavour profile.

  • Additional information

    Weight 56 g
    Type of Chocolate


    Bean Origin

    Maker Country

    Cocoa Percentage

    Lifestyle and Diet

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    Allergens coming soon.

    Cocoa beans, cane sugar

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Maker description

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