Dandelion | 70% Dark Chocolate - Belize
Dandelion | 70% Dark Chocolate - Belize
Dandelion | 70% Dark Chocolate - Belize
Dandelion | 70% Dark Chocolate - Belize

Dandelion | 70% Dark Chocolate - Belize

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Only 0 left in stock

Name: Maya Mountain, Belize
Type: Dark Chocolate
Cacao Percentage: 70%
Tasting Summary: fruity, creamy, honeyed, smooth

Description: 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.

Earlier 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.

Bean Origin: Toledo District, Belize (Maya Mountain Cacao)
Made In: Kuramae, Tokyo, Japan
Size: 56g

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How to enjoy Maya Mountain chocolate
Try alongside a tea like hōjicha or Earl Grey; the roasted, tannic edge plays well against the bar's fruit and honey notes.

Belize - a historic cacao producting region

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Belize 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.


ABOUT DANDELION CHOCOLATE - JAPAN

Dandelion Chocolate Japan founder Seiji Horibuchi became a regular at Dandelion's original Valencia Street cafƩ in San Francisco, drawn back by the same bean-to-bar chocolate the company was built on. He struck up an immediate rapport with the Dandelion team over their shared love of chocolate, and proposed taking it further - building a factory of its own in Kuramae, an old craft district in Tokyo known for artisan workshops.

In 2016, he launched Dandelion Chocolate Japan there, running the same two-ingredient bean-to-bar process as San Francisco, but with its own team calibrating every roast to a different palate.

TIMING: We don't believe anyone should wait too long for chocolate and aim to have your chocolate packaged and shipped within 1-2 business days. The sooner the better as far as we're concerned :)

SHIPPING TIMES: Standard shipping typically takes between 2-7 days. Exact time will depend on the courier, and whilst we can't guarantee any exact time as it's out of our hands, experience tells us it's more likely to be 2-3 days in most cases.

THE SNAILIEST SNAIL MAIL: As a heads up, sending to a PO Box, parcel locker or similar, will often be slower as we can't use courier services and have to rely on Australia Post, who can be pretty slow at times.

EXPRESS POST: If you need your chocolate urgently, because sometimes that's a thing in life, please select Express Post at checkout, or get in touch to check how we can help.

HOT WEATHER POLICY: Please note, if the temperature is soaring we may withhold sending your chocolate for a day or two to ensure it doesn't arrive a melted mess. We'll keep you posted if that's a case, but please refer to our hot weather policy, or get in touch with any questions.

FREE SHIPPING! We're like you and we love free shipping - although full transparency, we deal in good chocolate as a passion more than profit (yep, the margins are pretty low) and as much as we'd love to offer free shipping on every order it's just not possible. But we love people who love good chocolate, so keep an eye out onsite for our free shipping rates, and gift boxes that include free shipping. Happy days!

STILL NEED INFO? Check out our shipping policy, or get in touch hello@fiammachocolate.au.

Cocoa beans, cane sugar