Semuliki Forest 70%

Dandelion Chocolate, based in San Francisco, operates as a bean-to-bar producer. This specific bar features cacao sourced directly from the Semuliki Forest in Uganda, where the beans undergo a meticulous post-harvest process including fermentation in eucalyptus boxes for 5-6 days and sun-drying for 6-7 days.

The bar is crafted using only two ingredients, cocoa beans and cane sugar, which are processed through a melanger to achieve the final texture. This straightforward approach highlights the flavor profile, which is characterized by clear impressions of tropical fruits and honey.

The production process adheres to strict allergen protocols, resulting in a bar free of soy, dairy, eggs, and gluten, manufactured within a nut-free facility. The finished product carries both Vegan and Kosher certifications.