They mention Dandelion in there as having a blended bar with the hybrids - if they can replicate criollo, then hopefully the terroir subtleties will come out mo

They mention Dandelion in there as having a blended bar with the hybrids - if they can replicate criollo, then hopefully the terroir subtleties will come out more in the final product. There are so many variables at the moment, and due to small sizes and wild differences from batch-to-batch, artisans struggle to maintain consistency as it is. [0] Vietnam is good for cacao in Asia. Try Marou. [0] Source: amateur chocolatier and bean-to-bar experimenter.