Things I Love: Dandelion Chocolate
March 4, 2015
Here's another bean-to-bar outfit I can’t resist: Dandelion Chocolate, made in San Francisco. Like Askinosie, Dandelion seeks out small-yield cacao producers and treats them fairly. Then they test the beans, intent on coaxing the most flavor out of each one by using different roasting methods. Finally they grind and "melange" the chocolate, adding a bit of sugar. Dandelion chocolate contains only two ingredients: sugar and chocolate.
If chocolate has terroir, then this one has it in spades. Each time I take a bite I can't help imagining the ground the beans were grown in. Why that fruity acid there, and how this caramel nuttiness?
My favorite? Their Liberian chocolate bar. Here in upstate New York, it's the perfect antidote to this last snowy gasp of winter.
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Agreed! I picked up a Dandelion bar at DiBruno Brothers here in Philadelphia initially because of their beautiful wrapping, but the clarity of the favor floored me. Money well spent.
Is there a way to get this chocolate in Toronto? It sounds delightful.
According to the Dandelion website, you can buy their chocolate at Bean Link in Toronto.
Hope you like it as much as I do!