“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
twenty bonbons featuring five seasonal, sweet-savory flavors
Yuzu Highball
creamy caramel flavored with bright yuzu & subtle whisky
SAKURA SHIROAN & MACADAMIA praliné
sakura-infused white-bean paste & lightly salted macadamia praliné
Cara Cara Sake
sweet, fragrant cara cara orange jelly & 70% Semuiliki Forest, Uganda ganache accented with Den Blanc sake from Oakland’s Den Sake Brewery
Black-Sesame Praliné & Miso Caramel
toothsome black-sesame praliné & umami-rich caramel, crafted with morel mushroom miso from San Francisco’s Shared Cultures
SHISO CASHEW praliné
buttery cashew praliné & silky 70% Costa Esmeraldas, Ecuador chocolate-shiso ganache
The Hanami Collection represents a nod to our colleagues at Dandelion Japan, and to the Cherry Blossom season. Our S.F. team has evolved the set to include two new flavors, Yuzu Highball and Shiso Cashew Praliné. Both of these are attempts to evoke the brightness and freshness of spring.

– Head Chocolatier Nicholas Bonamico
hanami
[həˈnämÄ“] noun
The Japanese custom of viewing cherry blossoms in full bloom
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.