Madagascar Ambanja 70% Chocolate BarMADE BY DANDELION CHOCOLATE IN SAN FRANCISCO, CALIFORNIA
This exceptional bar from Madagascar Ambanja is bright and tangy, but it melts in your mouth with a superb creaminess.
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
These bars make great gifts for either a chocoholic or an aesthete: the packaging is gorgeous, and the treat inside is just as jaw-dropping.