Dandelion – Maya Mountain, Belize 70% Dark

By Dandelion Chocolate

(1 customer review)


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The bar’s distinctive texture is not quite smooth, but melts nicely on the tongue. The bar has a fresh profile with mixed fruit notes. Sharp cherries and green grapes come through, along with a tangy hint of  pineapple on the finish.


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 have been sourced from Maya Mountain Cacao, one of the earliest centralized fermentery social enterprises. Established in 2010 in the early stages of the Craft Chocolate boom, Maya Mountain works with over 350 cocoa-growing families in southern Belize to process their beans centrally, which allows them to export high-quality cocoa beans to premium-paying craft chocolate makers.

Additional information

Weight 56 g
Type of Chocolate


Bean Origin

Maker Country

Cocoa Percentage


Lifestyle and Diet

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1 review for Dandelion – Maya Mountain, Belize 70% Dark

  1. Dawn W.

    Deliciously dark and fruity, reminding me of chocolate covered raisins, though not too sweet.

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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

Nutritional info coming soon.

Allergens coming soon.

Cocoa beans, cane sugar