Ransiki, Indonesia 70%

Dandelion Chocolate, an acclaimed craft maker based in San Francisco, California, is celebrated for its commitment to the small-batch bean-to-bar process. This specific expression showcases Forastero beans from the 2022 harvest in Ransiki, West Papua. These beans are sourced through the Ebier Suth Cokran cooperative, a project dedicated to rehabilitating farms in the region. By focusing on a single origin, the maker highlights the distinct characteristics of this specific Indonesian terroir.

True to their minimalist philosophy, this 70% dark chocolate contains only cocoa beans and organic cane sugar. Dandelion purposefully excludes lecithin, vanillin, and even added cocoa butter to ensure the bean's natural voice is not obscured. The resulting bar offers a complex sensory journey, characterized by notes of chocolate-covered raisin and creamy yogurt, balanced by the nuance of almond and a subtle whisper of smoke.

The journey from bean to bar involves precise post-harvest care to develop its unique profile. The Ransiki beans undergo a fermentation period of five to seven days in traditional wooden boxes before being sun-dried on raised beds. This careful handling by the cooperative members in Indonesia ensures the integrity of the raw material. Furthermore, the final 56-gram bar is crafted to be inclusive of various dietary needs, holding certifications as Vegan, Kosher, Gluten-Free, and Soy-Free.