I know that individual product reviews aren't usually my thing but, for Dandelion Chocolate, I feel the need to make an exception. Imported rom California, this small-batch, hand-made chocolate is the best I can remember tasting in a long time.
Founded in 2010 in San Francisco, Dandelion make their chocolate from single-estate cacao in tiny quantities, adjusting the way the beans are roasted to maximise the characteristics of each variety they use.
The bar I tried was the 'Sambirano, Madagascar' 70%, made with beans from a single farm, roasted hotter and for a shorter time than usual. It has lightness and characteristic fruity acidity I'd expect from good Madagascan chocolate, but somehow they've managed to coax out vibrant, juicy berry flavours that took me quite by surprise. In fact, I found myself checking the ingredients to see if any fruit extracts had been added; but no: just cocoa beans and cane sugar.
Dandelion chocolate doesn't come cheap; this 56g bar was £9.50. I guess this is to be expected as producing fine chocolate in synch small quantities from single origin beans from around the globe is sure to be an expensive pursuit. However, this is some of the most arresting and delicious chocolate I've had the pleasure of sampling and I'll be willing to pay that price again, occasionally, to treat myself and sample the rest of their range.
I discovered Dandelion in Paul A. Young's fantastic chocolate shop - well worth checking out (not just for Dandelion, but for his own beautifully made, inventive and interesting chocs).
