Dandelion Chocolate: San Francisco de Macoris, Dominican Republic – 70%
These beans come from a fermentary, Öko-Caribe, near the city of San Francisco de Macoris in the Cibao region of the Dominican Republic. Öko-Caribe buys wet beans from a wide variety of farmers, and exports almost 300 metric tonnes per year. They use a four-box fermentation style over a period of six days. Greg from Dandelion Chocolate visited Öko-Caribe and developed a number of experiments that they plan to run together! In this bar you can taste notes of roasted peanuts, honey, and subtle cherry. All of Dandelion chocolate's single-origin bars are made with just cocoa beans and sugar, no added cocoa butter, lecithin, or vanilla.
- 2oz (56g)