“They’re both sweet and savory, the flavors so intensely seductive that I found myself reaching for one, and then another, chasing the tantalizing tastes — yuzu, black sesame, caramel, miso, sake — swirling through my mouth."
Hanami Collection

Inspired by the
Cherry Blossom Festival
fifteen bonbons featuring five seasonal, sweet-savory flavors
Yuzu Highball
The sweet, citrusy freshness of yuzu shines in creamy caramel enhanced with Suntory Toki Whiskey.
SAKURA SHIROAN & MACADAMIA praliné
Delicate floral sakura blossoms mingle with toothsome, toasted-macadamia praliné.
Cara Cara Sake
Fragrant cara cara orange jelly tops creamy 70% Semuliki Forest, Uganda ganache accented with Den Blanc sake.
Black-Sesame Praliné & Miso Caramel
Luxurious miso caramel — made with Shared Cultures Morel Miso — offers perfect, sweet-savory balance with textural black-sesame praliné.
SHISO CASHEW praliné
Lightly herbaceous shiso-infused Costa Esmeraldas, Ecuador ganache is complemented by salty-rich, house-made cashew praliné.
The Hanami Collection represents a nod to our colleagues at Dandelion Japan, and to the Cherry Blossom season, evoking the brightness and freshness of spring.

– Head Chocolatier Nicholas Bonamico
hanami
[həˈnämÄ“] noun
The Japanese custom of viewing cherry blossoms in full bloom
From left: Dillon, Nick, Ajani, Shelby, Martha, and Madison
Hand-Crafted by Our Confections Team
Head Chocolatier Nicholas Bonamico, with Assistant Head Chocolatier Dillon Zell, runs Dandelion’s Confections program; their small team produces our Single-Origin Truffle Collection, Single-Origin Chocolate Nut Spreads, and seasonal confections by hand. Nick takes inspiration from the abundance of locally grown California produce to create elegant confections that tell a story. His ultimate mission is to honor and showcase the farmers and producers behind each ingredient, through origin-focused, indulgent "mementos" to savor.