Dandelion Chocolate

$12.00

Uganda / Semuliki Forest / 70%
ripe tropical fruits. milk chocolate. honey
In the town of Kasese, near the landmark Semuliki Forest within Uganda’s rainy, tropical Rwrenzururu subregion, a registered social enterprise called Latitude Trade Company, Ltd. sources wet cacao beans from over 4500 smallholder farmers. Latitude ferments each farmer’s harvest in boxes built of local eucalyptus, then blends the many farms’ beans together post-fermentation and drying, thereby creating a uniform, consistently excellent product.
Madagascar / Ambanja / 70%
chocolate mousse. fresh plum. yogurt
The first full container of beans that Dandelion Chocolate purchased came from Bertil Akesson’s Bejofo Estate in Ambanja, Madagascar. The Estate has been growing cacao since 1920 and we bought our first container of these beans in 2012. Akessons 600 hectare Bejofo Estate, has trees that are up to 80 years old, and it is the largest single estate that we work with. Bertil’s operation is smooth and consistent. Every morning during harvest season, farmworkers cut down about 400 or so ripe pods each, crack them open, and move them quickly into fermentation boxes where they stay for six days. Fermenting them immediately after harvest is a crucial piece of quality control and Bertil focuses on ensuring this happens within hours. Once fermented the beans dry briefly in full sun on cement patios before being moved to elevated drying decks to slowly finish drying.

Origin:

Uganda / Semuliki Forest / 70%
ripe tropical fruits. milk chocolate. honey
In the town of Kasese, near the landmark Semuliki Forest within Uganda’s rainy, tropical Rwrenzururu subregion, a registered social enterprise called Latitude Trade Company, Ltd. sources wet cacao beans from over 4500 smallholder farmers. Latitude ferments each farmer’s harvest in boxes built of local eucalyptus, then blends the many farms’ beans together post-fermentation and drying, thereby creating a uniform, consistently excellent product.
Madagascar / Ambanja / 70%
chocolate mousse. fresh plum. yogurt
The first full container of beans that Dandelion Chocolate purchased came from Bertil Akesson’s Bejofo Estate in Ambanja, Madagascar. The Estate has been growing cacao since 1920 and we bought our first container of these beans in 2012. Akessons 600 hectare Bejofo Estate, has trees that are up to 80 years old, and it is the largest single estate that we work with. Bertil’s operation is smooth and consistent. Every morning during harvest season, farmworkers cut down about 400 or so ripe pods each, crack them open, and move them quickly into fermentation boxes where they stay for six days. Fermenting them immediately after harvest is a crucial piece of quality control and Bertil focuses on ensuring this happens within hours. Once fermented the beans dry briefly in full sun on cement patios before being moved to elevated drying decks to slowly finish drying.