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Single-Origin Chocolate Bonbons
Single-Origin Chocolate Bonbons
Zorzal Communitario, Dominican Republic
After cocoa beans are collected from smallholder farms surrounding the Reserva Zorzal bird sanctuary, they are fermented together, yielding a wide range of intriguing flavors. For this Bonbon, we create a refreshing taste, carefully balancing sweetness with delicate bitter and sour notes.
Bến Tre, Vietnam
This Bonbon is made from Marou cocoa beans grown in the shade of palm trees on an agriforestry farm in Bến Tre Province, Vietnam, which is famous for its coconut production. The chocolate features a bright and aromatic flavor, developed through careful fermentation.
MAYA MOUNTAIN, BELIZE
Maya Mountain Cacao, which builds sustainable relationships with small-scale Mayan farmers in southern Belize, produces organic cocoa beans with a distinctive tangy taste reminiscent of red fruit.
WAMPU, HONDURAS
Cocoa beans are grown in the biosphere reserve of the Platano River basin in the Mosquitia rainforest of Honduras, and are harvested by traveling upstream on a dugout canoe for two full days. Here, you can enjoy the beans’ rich, nutty chocolate flavor and gorgeous fruity notes.
About Dandelion Chocolate Japan
We launched Dandelion Chocolate Japan in collaboration with Seiji Horibuchi in 2016. Seiji frequented our Valencia Street café and we developed an immediate rapport based on our shared love of chocolate. Seiji has an eye for detail and boundless energy, and we loved our conversations together. He proposed taking our chocolate international by building a new factory in Kuramae, old Tokyo — an area known for artisan workshops and a craft culture. Here, Chef Maki Takahashi helms Dandelion Japan’s Pastry and Confections teams, who create elegantly flavorful chocolates and desserts.
For more about Dandelion Chocolate Japan, we invite you to visit our blog.