Maya Mountain Cacao ferments and dries beans purchased from over 200 small farmers in Southern Belize. This bar greets you with graceful hints of green grape, then blooms into a honeyed pineapple sweetness. It ends on a high note with a tangy kick. With all this flavor, it's crazy to think just cocoa beans and cane sugar went into it.
Todd and Cam of Dandelion Chocolate were destined for this work. From trying to grow cacao beans in their own apartment to roasting fresh beans in their little oven, it was only a matter of time until these two former tech-industry leaders would abandon computers for cacao.
Now, in their small bean-to-bar workshop in the Mission area of San Francisco, they roast, crack, sort, winnow, grind, conch and temper small batches of single-origin beans and then mold and package each bar by hand.
Tip of the Tongue
This bar would make killer gourmet s'mores: Top one graham cracker with squares of the bar and a Three Tarts Raspberry Marshmallow. Toast in a toaster oven or under a broiler (watch carefully!) until the marshmallow is browned and the chocolate melty. Top with a second graham cracker and dig in!
Cocoa beans and cane sugar. Comes in a 2 oz bar.