These cocoa beans come from a collection of farms surrounding Reserva Zorzal, a bird sanctuary in the Dominican Republic. The sanctuary protects Bicknell’s thrush, an endangered bird that migrates between Vermont and the Dominican Republic each year. The sale of cocoa produced on and around the sanctuary serves to fund the project.
 
This chocolate, which we share with our Dandelion Japan team, represents a new step in our evolving relationship with Zorzal Cacao, and we’re thrilled as ever to explore the flavor potential of these beans, while supporting the Reserva’s mission. For the 2023 harvest, maker Shannon roasts hotter and conches shorter, revealing deep chocolatiness, while preserving delicate cherry and herbaceous notes. We taste notes of black forest cake and Darjeeling tea.
 
TASTING NOTES: black forest cake, darjeeling tea
 
LEARN MORE: www.dandelionchocolate.com