Dandelion Chocolate Chocolate-Covered Japanese Citrus Collection Dandelion Chocolate Chocolate-Covered Japanese Citrus Collection
Dandelion Chocolate Japanese Citrus Collection Dandelion Chocolate Japanese Citrus Collection
Dandelion Chocolate Japanese Citrus Collection Dandelion Chocolate Japanese Citrus Collection
Dandelion Chocolate Japanese Citrus Collection Dandelion Chocolate Japanese Citrus Collection
Dandelion Chocolate Japanese Citrus Collection Dandelion Chocolate Japanese Citrus Collection
Dandelion Chocolate Chocolate-Drizzled Berries Dandelion Chocolate Chocolate-Drizzled Berries
Dandelion Chocolate Chocolate-Covered Japanese Citrus Collection Dandelion Chocolate Chocolate-Covered Japanese Citrus Collection
Dandelion Chocolate Japanese Citrus Collection Dandelion Chocolate Japanese Citrus Collection
Dandelion Chocolate Japanese Citrus Collection Dandelion Chocolate Japanese Citrus Collection
Dandelion Chocolate Japanese Citrus Collection Dandelion Chocolate Japanese Citrus Collection
Dandelion Chocolate Japanese Citrus Collection Dandelion Chocolate Japanese Citrus Collection
Dandelion Chocolate Chocolate-Drizzled Berries Dandelion Chocolate Chocolate-Drizzled Berries
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Japanese Citrus Collection

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Crafted in collaboration with Dandelion Chocolate Japan's Chef Shota Suzuki and his Confections team in Tokyo — and flown in just for us — our Japanese Citrus 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 — then enrobed in Dandelion Chocolate Japan’s 70% Zorzal Comunitario, Dominican Republic chocolate. 

Our Citrus Collection features three tangy-sweet Japanese fruits: Candied Japanese Lemon, Candied Japanese Iyokan, and Candied Japanese Hyuganatsu.

INGREDIENTS & ALLERGENS

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

Allergens:

Made on shared equipment that also processes peanuts, dairy, tree nuts (almonds, hazelnuts, walnuts, macadamia nuts, pistachios), eggs, and wheat.
WEIGHT
7.5 oz (212 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.

Vegetarian

soy free

gluten free

peanut free

nut free

Dandelion Chocolate Chocolate-Covered Japanese Citrus Collection
Japanese Citrus Collection

Considering another treat or two for Valentine's Day?

Celebrate Valentine’s Day with hand-crafted bonbons, freshly baked chocolate macarons, and more.

Three Tangy-Sweet Japanese Fruits

Three Tangy-Sweet
Japanese Fruits

Candied Japanese Lemon

Candied Japanese Lemon

lemon-peel batons enrobed in 70% chocolate

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Lemon illustration
Candied Japanese Iyokan

Candied Japanese Iyokan

mandarin-like citrus batons enrobed in 70% chocolate

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Iyokan illustration
Candied Japanese Hyuganatsu

Candied Japanese Hyuganatsu

pomelo-like citrus wedges enrobed in 70% chocolate

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Hyuganatsu illustration

Candied Japanese Lemon

lemon-peel batons

Candied Japanese Iyokan

mandarin-like citrus-peel batons

Candied Japanese Hyuganatsu

pomelo-like citrus-peel wedges

"Unlike any chocolate-covered citrus we've tried, these thickly cut, candied citruses are tender, juicy, and toothsome." – verified taster

Confections display

Unlike any chocolate-covered citrus we've ever tried, these thick candied citruses are tender, juicy, and toothsome.

Maki Takahashi

Chef Maki Takahashi

From San Francisco to Kuramae, Japan

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. Seiji has an eye for detail and boundless energy, and we loved our conversations together.

He proposed taking our chocolate international by building a new factory in Kuramae, old Tokyo — an area known for artisan workshops and a craft culture. Here, Chef Maki Takahashi helms Dandelion Japan’s Pastry and Confections teams, who create elegantly flavorful chocolates and desserts.