70% dark chocolate from cocoa from Tanzania. ‘Harvest 2017’ is beautiful. Chocolate made by Dandelion in San Francisco, California.
Taste: a lot of flavor, certainly. The description talks about ripe mango, red berries. At Cocoarunners they name ‘sweet citrus, sorbet and a flavor that goes towards fondant’ – For the first time we taste a very characteristic full taste of ripe banana.
Description of the maker: “We roast, crack, sort, grind, condense and temper small batches of our beans, then make strips from them and package them by hand, by detecting the highest quality of cocoa and carefully collecting small quantities. To make cocoa, we want to highlight the individual nuances of each cocoa bean.The beans of this bar come from Kokoa Kamili – a new social enterprise and fermentation place in the Kilombero District of Southern Tanzania.In this chocolate bar, Molly keeps the unusually beautiful balance of ripe mango and caramelized red berries where the taste ends in the rich full flavor of brownie batter. ”
Origin of cocoa: Kokoa Kamili, Tanzania. More about the origin via the link to Kokoa Kamili but also Dandelion itself has an extensive page with information about the origin. Incidentally, close to the Udzwunga National Park – the cocoa is also processed into chocolate by, among others, Original Beans, and also a number of other well-known makers use this cocoa (Letterpress, Omnom,
Taste notes current batch: we taste notes of honey, fresh pineapple, and chocolate pudding.
Ingredients: Cocoa beans, cane sugar.