For the committed dark chocolate lover, this bittersweet-sour bar highlights the tropical fruitiness of cacao, with some wilder tasting notes including lemon zest, roasted nut, and carob.

This series of bars was made from ethically-sourced cacao grown and fermented by a variety of Ecuadoran producers, and roasted by Vicente Norero near the city of Guayaquil.

All of Dandelion's single-origin chocolates are purposefully cacao-forward, and as such contain no added cocoa butter, lecithin, or vanilla for flavor. All are free of soy, dairy, eggs, and gluten, and are produced in a nut-free factory.

Not just for eating, these bars are also ideal for making hot chocolate, brownies, cookies, and more.

Also available in our selection: Gola Rainforest, 70% and Hacienda Azul, 70%.

Dandelion Chocolate is a bean-to-bar chocolate factory based in the Mission District of San Francisco arguably crafting some of the best chocolates in the world. Using exclusively organically grown, ethically-sourced cocoa beans and pure organic cane sugar, Dandelion's chocolatiers expertly extract the pure essence of each region's unique terroir.

Ingredients: (Non-certified organic) cocoa beans and organic cane sugar.

Made in San Francisco, California of Ecuadoran cacao.

Weighs 2 oz.