Dandelion Chocolate Candied Japanese Lemon Dandelion Chocolate Candied Japanese Lemon
Dandelion Chocolate Candied Japanese Lemon Dandelion Chocolate Candied Japanese Lemon
Dandelion Chocolate Candied Japanese Lemon Dandelion Chocolate Candied Japanese Lemon
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Dandelion Chocolate Candied Japanese Lemon Dandelion Chocolate Candied Japanese Lemon
Dandelion Chocolate Candied Japanese Lemon Dandelion Chocolate Candied Japanese Lemon
Dandelion Chocolate Candied Japanese Lemon Dandelion Chocolate Candied Japanese Lemon
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Candied Japanese Lemon

lemon-peel batons

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These tender, juicy, chocolate-covered Japanese lemon batons are flown exclusively to us from Dandelion Japan’s Confections team. They begin with fresh, extra-thick-cut, sugar-syrup-bathed slices of peel — from which they gently oven-remove only the excess syrup; then they enrobe each bright baton in Dandelion Japan’s subtly fruity 70% Zorzal Comunitario, Dominican Republic chocolate, for a soft, toothsome citrus treat.

INGREDIENTS & ALLERGENS

Candied lemon peel (lemon peel, sugar, lemon juice, hydrogenated starch syrup), Dandelion 70% chocolate (cocoa beans from Zorzal Comunitario, Dominican Republic, organic cane sugar) cocoa butter

Made on shared equipment that also processes peanuts, milk, tree nuts (almonds, hazelnuts, walnuts, macadamia nuts, pistachios), eggs, and wheat.

WEIGHT
2.5 oz (70 g)
ADDITIONAL INFORMATION

Storage instructions:

Store in a cool, dry place free of humidity.

For optimal flavor, store below 75°F.

Keep away from heat and direct sunlight.

Keep away from strong odors.

Refrigeration / freezing not recommended; product will crystallize.

gluten free

peanut free

nut free

dairy free

vegan

Dandelion Chocolate Candied Japanese Lemon
Candied Japanese Lemon
Chocolate-Covered Japanese Citrus Collection

explore THE FULL set

Chocolate-Covered Japanese Citrus Collection

Our beribboned limited-edition Collection introduces three distinctive Japanese citrus varieties: Lemon, Iyokan, and Hyuganatsu. Each chocolate-covered baton and wedge is first hand-candied in sweet syrup to enhance its delicious, soft and juicy texture.

Chef Shota Suzuki

Chef Shota Suzuki

From Kuramae to San Francisco

We launched Dandelion Chocolate Japan in collaboration with Seiji Horibuchi in 2016. Seiji frequented our Valencia Street café, and we developed an immediate rapport based on our shared love of chocolate. He proposed taking our chocolate international by building a factory in Kuramae, old Tokyo — an area known for artisan workshops and a craft culture. Today, our Tokyo team continues to make bars, confections, and pastries, and we are fortunate to receive small batches that we may offer stateside.