Dandelion may just be the world's best chocolate. One of our top sellers and staff favorites for years, we're delighted to be able to offer this San Francisco favorite once again. Bean to bar, made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. Free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts. Maya Mountain, Belize 85%- Social enterprise Maya Mountain Cacao, Ltd. ferments freshly harvested wet beans purchased from indigenous Mayan smallholder farmers. Trevor roasts and conches to highlight this harvest’s berry aroma, balancing creamy, chocolatey notes. We taste strawberry ice cream and chocolate truffle. Camino Verde Ecuador 100%- These beans come from Camino Verde Cacao, located in central Ecuador in Duran (near Guayaquil). Vicente Norero buys freshly harvested, unfermented beans from over one hundred farms and associations around Ecuador, and aims to achieve their optimal fermentation and drying, imbuing the beans with nutty notes we love. To mellow the 2024 harvest's natural tartness and deepen its chocolatiness, Eric applies a medium roast and an extended conche time in the factory. Kpalime Togo 70%- Individual Togolese smallholder farmers not only grow and harvest their own cacao, but also complete fermentation and drying. After harvesting and cracking open pods, farmers pile wet beans into heaps and cover them with banana or plantain leaves, then turn them every few days to achieve even fermentation. Once fermented and dried, Gebana (the Swiss sustainable-supply-chain company) transports each farm’s cocoa to a centralized facility for sorting, blending, and bagging for export. Semuliki Forest Uganda 70% - A highly celebrated single-origin dark chocolate bar. True to the maker's hallmark style, it is formulated with only two ingredients: organic cacao beans and organic cane sugar, entirely free of added cocoa butter, lecithin, or vanilla.
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