Another great bar for lovers, because who would not even taste chocolate made from Sierra Leone cocoa. In addition, as far as we are concerned, a very successful meeting of taste sensations that are spicy after which definitely the association with toffee for us absolutely emerges. In everything very worthwhile.
Especially beautiful because this is the first chocolate ever made from cocoa from Sierra Leone – a nice first for Dandelion. And the region – Africa is of course best known for the bulk cocoa used by all large factories and not so much for quality. It would be wonderful if there could be some changes here and there. Better cocoa, better prices, better conditions for the cocoa farmers and better attention for the special nature.
You can read more about this cocoa at Confectionery News. The country is certainly not known for quality cocoa and Dandelion is the first to bring a container of cocoa to the United States. Hopefully more will follow and quality chocolates like this will lead to more demand for the cocoa of this country, which obviously has a history of misery.
Available for the first time since April 2018. Also check out the message from Dandelion himself on facebook. And as far as we are concerned, it is incredibly cool that we can also offer this chocolate in the Netherlands.
As always – the ingredients: only cocoa, and sugar. No cocoa butter, no other additives.
From bean to bar processed in San Francisco by Dandelion ‘Small Batch Craft Chocolate’.
Tasting notes from the makers: in this bar we taste molten chocolate cake, toffee & cinnamon.
Some more information about the cocoa of Dandelion itself:
These cocoa beans come from communities on the edge of the Gola rainforest in Sierra Leone – a national park since 2011. The Gola Rainforest Cocoa Project works with local small cocoa farmers to produce high quality cocoa while preserving rainforest. They work to improve the living conditions of the people and to protect the various plants and animals that live in the rainforest. This is the only group with which we work where each cocoa farmer himself fermentes and dries the beans – in this case wrapped in baskets covered with banana leaves.