The beans for this bar come from a collection of farms surrounding the bird sanctuary, Reserva Zorzal. Dandelion Japan Chocolate Maker Mari focuses on balancing the unique bitterness and acidity of these beans, to bring out fresh, tangy-creamy, citrusy notes.

Our partners in Japan make chocolate that can be strikingly different from our American bars, although we all work with the same beans. We’ve found that the Japanese team enjoys highlighting fermented, roasted, bitter, and herbaceous flavors, whereas in San Francisco, we often lean toward fruity, creamy, and caramel notes.