Consider this my ode to a black forest cake. Cherries and chocolate are a classic combination, so I loved the idea of combining the two in jam form. However, I didn't want the added sugar from chocolate, nor did I want everything melted into one mass, so I chose raw and unproccessed cacao nibs as my chocolate vehicle. The nibs also add texture, an important element of the flavor experience. The nibs here come from my favorite west coast chocolate producer, Dandelion Chocolate. Dandelion works closely with individual farms and small collectives around the world to produce chocolate that is distinct to the soil&region it is from. Their commitment to bringing out the nuances of each origin’s cacao beans is the opposite of mass-produced, highly controlled (and thusly often bland) chocolate production. These particular nibs are from the Semuliki Forest in Uganda. They are wonderfully fruity and nutty, and surprisingly less bitter than many nibs I have tried.

The cherries here are sweetheart cherries from Gotelli Farms.

Click here for more information on Dandelion’s chocolatiering methods.

100%Vegan&Gluten free.