Mantuano Venezuela 70% Dark Chocolate BarMADE BY DANDELION CHOCOLATE IN SAN FRANCISCO, CALIFORNIA
Who'd argue that chocolate can't be the face of girl power? The Mantuano Venezuela 70% Dark Chocolate Bar has plenty of it. Its beans come from a female-run co-op in the tropical hills of the Caribbean coast of Venezuela, who have roasted them at a higher temperature for a shorter time, kind of like coffee roasting.
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
We like to use this chocolate in one of our favorite simple desserts: Toast baguette slices, then immediately top with slivers of chopped chocolate so it begins to melt. Sprinkle with coarse sea salt and serve.