From the mountainous Kwahu region of Ghana's Ashanti heartland, Dandelion's Takyikrom 70% Dark Chocolate tells a story of direct partnership, sustainable farming, and uncompromising craft.

Takyikrom, founded in 1950 by Chief Nana Takyi, has grown into a thriving community of 320 cacao farmers—114 of them women—who stewarded organic, regenerative cocoa farming practices for generations. Dandelion sources exclusively from this single village, ensuring every purchase strengthens the farmers and families who tend these elevation-grown beans at 1,148 feet.

Heap-fermented and dried on raised mesh beds, these heirloom cacao beans arrive at our roastery with their terroir intact. Master roaster Pablo coaxes out a captivating flavor profile: rich chocolate cake and café con leche notes intertwined with subtle coconut and tropical fruit—a medium roast (3/5) and moderate sweetness (3/5) that balances complexity with approachability.

What's inside: just two ingredients. Cacao beans and sugar. Nothing more. No cocoa butter, lecithin, or vanilla masks the origin's true character. Vegan, gluten-free, nut-free, soy-free, dairy-free, and kosher—pure, unapologetic chocolate for everyone.

When you choose Dandelion Takyikrom, you're not buying a commodity. You're investing in a direct relationship between farmer and chocolate maker, supporting women in agriculture, and tasting the result of one village's commitment to excellence.