{"title":"Dandelion Chocolate - Japanese Craft Chocolate","description":"\u003cp dir=\"ltr\"\u003e\u003ccode dir=\"ltr\"\u003eCult favourite Dandelion Chocolate! Small-batch Japanese craft chocolate from Dandelion's Tokyo factory. Cult favourite, limited stock, available in Australia through Fiamma Chocolate.\u003c\/code\u003e\u003c\/p\u003e","products":[{"product_id":"dandelion-70-togo","title":"Dandelion | 70% Dark Chocolate - Kpalimé, Togo","description":"\u003cdiv class=\"product-description rte\"\u003e\n\u003cdiv class=\"product-description rte\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eName:\u003c\/strong\u003e Kpalimé, Togo\u003cbr\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Dark Chocolate\u003cbr\u003e\u003cstrong\u003eCacao Percentage:\u003c\/strong\u003e 70%\u003cbr\u003e\u003cstrong\u003eTasting Summary:\u003c\/strong\u003e nutty, rich, caramelised, smooth\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e Sourced from Dandelion Chocolate - one of the pioneering names in bean-to-bar chocolate - Tokyo store, this is a single, limited batch that won't be restocked once it's gone. It delivers rich, caramelised cacao up front, with brownie-like depth, a soft cream sweetness, and a lingering caramel finish.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eTogo beans carry a natural tannic bitterness from fermentation, and the maker worked carefully to soften that edge without losing the bean's natural fruitiness — landing on a milkier, easier-drinking chocolate that still tastes distinctly of its origin.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBean Origin:\u003c\/strong\u003e Kpalimé, Togo \u003cbr\u003e\u003cstrong\u003eMade In:\u003c\/strong\u003e Kuramae, Tokyo, Japan\u003cbr\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 56g\u003c\/p\u003e\n\u003cp\u003e ---\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eHow to enjoy Dandelion Togo chocolate\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003cem\u003eFiamma Tip\u003c\/em\u003e: try it alongside a glass of red wine or a caffè latte for an evening wind-down; hōjicha works well too, its roasted edge softening the bar's natural bitterness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"shg-c\" id=\"s-282edc63-1803-49d9-a74d-b3a78dc5c772\"\u003e\n\u003cdiv class=\"shg-row\"\u003e\n\u003cdiv class=\"shg-c-lg-7 shg-c-md-7 shg-c-sm-7 shg-c-xs-12\"\u003e\n\u003cdiv id=\"s-8e5fe795-5377-495e-a511-e56d8612ceda\" class=\"shg-c\"\u003e\n\u003cdiv class=\"shg-rich-text shg-theme-text-content\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe Story of Togo Chocolate\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis bar exists because two chocolate people got talking after a festival wrapped up in Paris. Dandelion's Greg D'Alesandre had been quietly obsessed with a Togo bar made by his friend Julia Zotter for years, and it turned out the person he was chatting to, Oscar Jonsson, happened to be the one sourcing those exact beans. A few samples later, from a small cooperative near Kpalimé, and Dandelion had its own Togo bar.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe beans themselves come from tiny farms, half a hectare or so, where cacao sits alongside coffee and plantain, and the farmers ferment and dry every batch by hand under banana leaves before it ever leaves the village.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhere is Togo?\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"s-f71e0326-0233-433c-93c0-250af0ffc5c3\" class=\"shg-c shg-align-left\"\u003e\n\u003cdiv class=\"shogun-heading-component\"\u003e\n\u003cp dir=\"ltr\"\u003eTogo is a narrow country in West Africa, sitting between Ghana to the west and Benin to the east, with a short coastline on the Gulf of Guinea. Kpalimé is inland, in the hilly, more fertile southwest of the country near the Ghanaian border - excellent cacao-growing terrain.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Fiamma Chocolate","offers":[{"title":"Default Title","offer_id":48451820814594,"sku":null,"price":28.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0616\/4509\/5170\/files\/Dandelion_Chocolate_Togo_-_wrapper.png?v=1788782718"},{"product_id":"dandelion-70-dominican-republic","title":"Dandelion | 70% Dark - Dominican Republic","description":"\u003cdiv class=\"product-description rte\"\u003e\n\u003cdiv class=\"product-description rte\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eName:\u003c\/strong\u003e Zorzal Comunitario, Dominican Republic\u003cbr\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Dark Chocolate\u003cbr\u003e\u003cstrong\u003eCacao Percentage:\u003c\/strong\u003e 70%\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTasting Summary:\u003c\/strong\u003e cream cheese, grapefruit, gin\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e sourced from Dandelion Chocolate \u003cmeta charset=\"utf-8\"\u003e- one of the pioneering names in bean-to-bar chocolate - Japan store, this is a limited batch that won't be restocked once it's gone. This exceptional bar delivers a tangy cream cheese richness up front, with a bittersweet grapefruit edge and a botanical, gin-like finish.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis is maker Mari Tsuchiya's second time developing this particular bar. Where her first release focused on taming the bean's natural bitterness, this one leans fully into what the 2021 harvest actually tasted like - herbal, nutty, even a little like paprika and raisin.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBean Origin:\u003c\/strong\u003e Duarte Province, Dominican Republic (Zorzal Cacao)\u003cbr\u003e\u003cstrong\u003eMade In:\u003c\/strong\u003e Kuramae, Tokyo, Japan\u003cbr\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 56g\u003c\/p\u003e\n\u003cp\u003e ---\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eHow to enjoy Dandelion Togo chocolate\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eGin! with this flavour profile, we love a \u003c\/span\u003ecitrus-forward gin or a light, fruity IPA. If you'd rather skip the alcohol, a green tea does something similar.\u003c\/p\u003e\n\u003cdiv class=\"shg-c\" id=\"s-282edc63-1803-49d9-a74d-b3a78dc5c772\"\u003e\n\u003cdiv class=\"shg-row\"\u003e\n\u003cdiv class=\"shg-c-lg-7 shg-c-md-7 shg-c-sm-7 shg-c-xs-12\"\u003e\n\u003cdiv id=\"s-8e5fe795-5377-495e-a511-e56d8612ceda\" class=\"shg-c\"\u003e\n\u003cdiv class=\"shg-rich-text shg-theme-text-content\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe Story of Zorzal Comunitario Chocolate - from Dominican Republic \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eZorzal is Spanish for thrush - the endangered bird this whole farm was built to protect. It sits inside a private bird sanctuary in the Dominican Republic, and the beans in this bar come from the 25 families who farm right alongside it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Fiamma Chocolate","offers":[{"title":"Default Title","offer_id":48451980263682,"sku":null,"price":28.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0616\/4509\/5170\/files\/Dandelion_Chocolate_Maya_Mountain_Belize_-_wrapper.png?v=1788783338"},{"product_id":"dandelion-70-belize","title":"Dandelion | 70% Dark Chocolate - Belize","description":"\u003cdiv class=\"product-description rte\"\u003e\n\u003cdiv class=\"product-description rte\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eName:\u003c\/strong\u003e Maya Mountain, Belize\u003cbr\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Dark Chocolate\u003cbr\u003e\u003cstrong\u003eCacao Percentage:\u003c\/strong\u003e 70%\u003cbr\u003e\u003cstrong\u003eTasting Summary:\u003c\/strong\u003e fruity, creamy, honeyed, smooth\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e sourced from Dandelion Chocolate - one of the pioneering names in bean-to-bar chocolate - Tokyo store, this is a limited batch that won't be restocked once it's gone. It delivers muscat grape brightness up front, easing into cream cheese richness, with a soft honey sweetness on the finish.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eEarlier harvests of this bar leaned toward a tart strawberry character; this batch (2023) is gentler and more refreshing, with the acidity balanced by a mellow, rounder body.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBean Origin:\u003c\/strong\u003e Toledo District, Belize (Maya Mountain Cacao)\u003cbr\u003e\u003cstrong\u003eMade In:\u003c\/strong\u003e Kuramae, Tokyo, Japan\u003cbr\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 56g\u003c\/p\u003e\n\u003cp\u003e ---\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eHow to enjoy Maya Mountain chocolate\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eTry alongside a tea like hōjicha or Earl Grey; the roasted, tannic edge plays well against the bar's fruit and honey notes.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"shg-c\" id=\"s-282edc63-1803-49d9-a74d-b3a78dc5c772\"\u003e\n\u003cdiv class=\"shg-row\"\u003e\n\u003cdiv class=\"shg-c-lg-7 shg-c-md-7 shg-c-sm-7 shg-c-xs-12\"\u003e\n\u003cdiv id=\"s-8e5fe795-5377-495e-a511-e56d8612ceda\" class=\"shg-c\"\u003e\n\u003cdiv class=\"shg-rich-text shg-theme-text-content\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBelize - a historic cacao producting region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"shg-c\" id=\"s-282edc63-1803-49d9-a74d-b3a78dc5c772\"\u003e\n\u003cdiv class=\"shg-row\"\u003e\n\u003cdiv class=\"shg-c-lg-7 shg-c-md-7 shg-c-sm-7 shg-c-xs-12\"\u003e\n\u003cdiv id=\"s-8e5fe795-5377-495e-a511-e56d8612ceda\" class=\"shg-c\"\u003e\n\u003cdiv class=\"shg-rich-text shg-theme-text-content\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan dir=\"auto\"\u003eBelize is a cocoa-producing country with a relatively large number of small-scale farmers. Cocoa itself is said to have originated in the Mayan region, making it a historically, culturally, and commercially important crop. These cocoa beans come from family-run farms in the Toledo and Stan Creek areas of southern Belize, where indigenous Mayan peoples such as the Kekchi and Mopan have been cultivating it for generations.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"s-f71e0326-0233-433c-93c0-250af0ffc5c3\" class=\"shg-c shg-align-left\"\u003e\n\u003cdiv class=\"shogun-heading-component\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Fiamma Chocolate","offers":[{"title":"Default Title","offer_id":48452056350978,"sku":null,"price":28.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0616\/4509\/5170\/files\/DandelionChocolateMayaMountainBelize-wrapper.png?v=1788781258"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0616\/4509\/5170\/collections\/Dandelion_Chocolate_Maya_Mountain_Belize_-_wrapper.png?v=1790391205","url":"https:\/\/fiammachocolate.au\/collections\/dandelion-chocolate-japan.oembed","provider":"Fiamma Chocolate","version":"1.0","type":"link"}