From San Francisco’s Dandelion, this 70% dark chocolate from cocoa comes from Belize.
Description of the makers: The beans for this chocoaldereep come from the Toledo district in Belize. Elman admires the enormous taste of these small beans and the ways in which Maya Mountain Cacao supports small farmers. In this bar we taste light honey and caramel with notes of strawberry and cream.
Cocoa origin: Belize – Maya Mountain Cocoa. Founded in 2010 to put good quality cocoa from Belize on the map. Nowadays, the people under the name ‘Uncommon Cacao’ are working more extensively on special cocoa from various organs.
Ingredients: cocoa beans, cane sugar.
In short: no lecithin, no vanilla and no added cocoa butter. Made with organic cane sugar. Contains no milk, gluten, nuts or soy.
Further reading: we would say, order it anyway mainly because it is mainly about taste, and we are after all a webshop and no library;) For an indication of taste in a review, see Instagram of Creminogianduia
Awards: won the special ‘Triple MMM’ Gold Award at the world final of the International Chocolate Awards 2017. A special prize for the personal favorites of the 3 founders and members of the Grand Jury.
– but during the tasting you can read more about this chocolate bar and its origin. For example, at Dandelion you can read about how the (taste of the) bar came about. Extensive background about the origin. And finally a travel report from one of the makers of his visit to the cocoa farmers in Belize.