Dandelion – San Francisco De Macoris, Dominican Republic 70%
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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.
Made from beans from the region of San Francisco De Macoris in the Dominican Republic. A rich, dark chocolate with a distinctive acidity. Fruity notes of cranberry and cherry throughout. The Oko-Caribe fermentary uses a distinct four-box fermentation style over a period of six days to ferment the beans for this unique bar.
Weight 56 g Type of Chocolate Maker Maker Country Cocoa Percentage Bean Origin
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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