Dandelion – Camino Verde, Ecuador 85% Dark

TASTING NOTES

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.

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

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.

Allergens*

No allergens listed by maker.

Ingredients

Cocoa beans, cane sugar

*Allergen advice: We directly import, and purchase, all products from independent makers and have these shipped by our partner warehouse (which is not certified allergen-free), and so we cannot guarantee that any product will be allergen-free. Even where an allergen is not listed, products may have been produced, shipped, or stored in facilities which handle allergens.

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