This is a rich but fruity dark chocolate from Dandelion. Deep flavours hint of roasted nuts and caramel. Sweet, but sharp fruit notes of grapes and cherries reveal themselves as the bar develops.
The beans for this bar are grown in a thousand-acre bird sanctuary in the Dominican Republic, the ‘Reserva Zorzal’. Dandelion describes how the reserves co-founder, Charles Kerchner PhD, ‘wandered into our factory a few years ago’ and from this chance encounter a bar was born. The reserve protects local biodiversity and the nesting grounds for Bicknell’s Thrush, an endangered migratory songbird that travels between the northeastern U.S and the Dominican Republic every year.
Everything on the reserve is solar powered, but that’s not all. The reserve also gives Plan Vivo carbon credits to makers like Dandelion who buy the beans. The Plan Vivo Foundation is a reforestation project that partners with local groups to focus on the communities particular needs.
San Francisco is a hub for technology and that’s what initially attracted Todd Masonis and Cameron Ring, founders of social network Plaxo. Luckily for us, in 2010 they decided to turn some of their technical prowess to chocolate making, setting up a factory and café in the city’s Mission District.