Dominican Republic 70% | Dandelion Chocolate
These beans come from a fermentary, Öko-Caribe, near the city of San Francisco de Macoris in the Cibao region of the Dominican Republic. Öko-Caribe buys wet beans from a wide variety of farmers, and exports almost 300 metric tonnes per year. They use a four-box fermentation style over a period of six days. Greg recently visited Öko-Caribe and developed a number of experiments that we plan to run together! In this bar we taste notes of roasted peanuts, honey, and subtle cherry
All of Dandelion single-origin bars are made with just cocoa beans and sugar, no added cocoa butter, lecithin, or vanilla.
Dandelion Chocolate is a bean-to-bar chocolate factory in the Mission District of San Francisco.
Currently in their factory in the Mission district of San Francisco, they roast, crack, sort, winnow, grind, conch, and temper small batches of beans and then mold and package each bar by hand. By sourcing high quality beans and carefully crafting tiny batches, they try to bring out the individual flavors and nuances of each bean.