What is the difference between the bars, truffles, and batons?

The bars are made with only beans and sugar, offering a direct taste of the cacao. The truffles add cream and cocoa butter for a softer, richer ganache center. The batons are designed to melt into hot liquid, often with added spices or botanicals that complement the chocolate.

How do you use the baton sticks?

Heat milk or water in a small pot, add the baton stick, and stir as it melts. The result is a thick, textured drinking chocolate rather than a thin hot cocoa. Each baton has a different flavor profile based on what ingredients are blended with the chocolate.

Is this collection suitable for someone new to dark chocolate?

The truffles and batons are more approachable than the bars because they include cream, butter, or spices that soften the intensity. If you are used to milk chocolate, start with those formats before trying the 70% bars, which are more concentrated and less sweet.

Does this need to be stored in the refrigerator?

The bars can be kept at room temperature in a cool, dry place. The truffles stay fresh longer if refrigerated, especially in warm weather, but let them come to room temperature before eating so the ganache softens and the flavors open up.

First Batch: Río Samaria, Mexico

The 3-second version

Two 70% bars, four truffles, three batons from one Mexican cacao source
Bars made with only beans and sugar for a direct tasting experience
Truffles with velvety ganache centers smooth out the bean's intensity
All dark chocolate—no milk chocolate included
Limited to one origin rather than a variety pack

Why it's on GiftsFeed

Mexican Single-Origin Chocolate Collection by Dandelion

Most chocolate collections offer variety by mixing origins or piling on inclusions. This one does the opposite: it holds the source constant and changes only the format and technique. That lets you taste what the cacao itself brings to the table versus what the maker adds. The Río Samaria beans have enough character to carry two different bar expressions, a ganache, and three spiced or botanical preparations without disappearing. If you have ever wondered how much of chocolate's flavor comes from the farm and how much from the recipe, this is the answer in a box.

Good gift when

People who want to compare how format changes a single origin
Chocolate tasters curious about bean-to-bar craft and sourcing
Anyone who prefers depth over variety in a tasting set

Skip it if You prefer milk chocolate or want a wider range of cacao origins in one package

Specs

Cacao Origin: Río Samaria, Mexico
Bar Cocoa Percentage: 70%
Bar Ingredients: Cocoa beans and sugar
Number of Bars: 2
Number of Truffles: 4
Number of Batons: 3

What's included

Two 70% dark chocolate bars
Four single-origin truffles
Three baton drinking chocolate sticks

If you're giving it

No sizing to guess
Arrives ready to give

Collection arrives in branded packaging suitable for gifting.

The details

This collection gathers nine pieces built around a single source: cacao from Río Samaria in Mexico. You get two 70% dark chocolate bars made with only beans and sugar, four single-origin truffles with a smooth ganache center, and three baton sticks designed for melting into hot milk or water.

Each format highlights different aspects of the same beans. The bars deliver the cacao straight, letting you taste the fruit and earth notes without distraction. The truffles add cream and cocoa butter to soften the intensity into something richer. The batons pair the chocolate with ingredients that echo or contrast its natural flavor—think spices, vanilla, or complementary botanicals.

Because every piece traces back to one farm and one harvest, the collection works as a tasting exercise. You can compare how roasting, conching time, and added ingredients shift what you notice in the cup or on the tongue. The bars snap cleanly and melt slowly. The truffles are soft enough to bite through without chilling your teeth. The batons dissolve into a thick, textured drink rather than a thin cocoa.

The producers at Río Samaria grow cacao in southern Mexico, a region with volcanic soil and a tradition of fermentation techniques that develop complexity during the drying process. Dandelion sources the beans directly, roasts them in small batches, and grinds them in vintage melangers that take days to reach the right particle size. The result is chocolate that tastes more like the place it came from than the formula used to make it.

This is not an assortment of flavors. It is one ingredient shown three ways, packaged together so you can see how much a maker's choices matter even when the origin stays constant.

Dandelion Chocolate

First Batch: Río Samaria, Mexico

Three formats of Río Samaria cacao: bars, truffles, and drinking chocolate sticks

$88at dandelionchocolate.com

Quantity

Buy from Dandelion Chocolate

Ships and sold by Dandelion Chocolate. About this merchant

The 3-second version

Two 70% bars, four truffles, three batons from one Mexican cacao source
Bars made with only beans and sugar for a direct tasting experience
Truffles with velvety ganache centers smooth out the bean's intensity
All dark chocolate—no milk chocolate included
Limited to one origin rather than a variety pack

Cheaper alternatives

Río Samaria, Mexico, 2026, 70% Single-Origin Chocolate Bar$13

Questions

What is the difference between the bars, truffles, and batons?: The bars are made with only beans and sugar, offering a direct taste of the cacao. The truffles add cream and cocoa butter for a softer, richer ganache center. The batons are designed to melt into hot liquid, often with added spices or botanicals that complement the chocolate.
How do you use the baton sticks?: Heat milk or water in a small pot, add the baton stick, and stir as it melts. The result is a thick, textured drinking chocolate rather than a thin hot cocoa. Each baton has a different flavor profile based on what ingredients are blended with the chocolate.
Is this collection suitable for someone new to dark chocolate?: The truffles and batons are more approachable than the bars because they include cream, butter, or spices that soften the intensity. If you are used to milk chocolate, start with those formats before trying the 70% bars, which are more concentrated and less sweet.
Does this need to be stored in the refrigerator?: The bars can be kept at room temperature in a cool, dry place. The truffles stay fresh longer if refrigerated, especially in warm weather, but let them come to room temperature before eating so the ganache softens and the flavors open up.