Dandelion Chocolate Spiced Almond Praliné Gâteau Dandelion Chocolate Spiced Almond Praliné Gâteau
Dandelion Chocolate Spiced Almond Praliné Gâteau Dandelion Chocolate Spiced Almond Praliné Gâteau
Dandelion Chocolate Spiced Almond Praliné Gâteau Dandelion Chocolate Spiced Almond Praliné Gâteau
Dandelion Chocolate Spiced Almond Praliné Gâteau Dandelion Chocolate Spiced Almond Praliné Gâteau
Dandelion Chocolate Spiced Almond Praliné Gâteau Dandelion Chocolate Spiced Almond Praliné Gâteau
Dandelion Chocolate Spiced Almond Praliné Gâteau Dandelion Chocolate Spiced Almond Praliné Gâteau
Dandelion Chocolate Spiced Almond Praliné Gâteau Dandelion Chocolate Spiced Almond Praliné Gâteau
Dandelion Chocolate Spiced Almond Praliné Gâteau Dandelion Chocolate Spiced Almond Praliné Gâteau
Dandelion Chocolate Spiced Almond Praliné Gâteau Dandelion Chocolate Spiced Almond Praliné Gâteau
Dandelion Chocolate Spiced Almond Praliné Gâteau Dandelion Chocolate Spiced Almond Praliné Gâteau
Dandelion Chocolate Spiced Almond Praliné Gâteau Dandelion Chocolate Spiced Almond Praliné Gâteau
Dandelion Chocolate Spiced Almond Praliné Gâteau Dandelion Chocolate Spiced Almond Praliné Gâteau
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Spiced Almond Praliné Gâteau

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Serves 4–6 people.

Created just for the holidays, our Spiced Almond Praliné Gâteau Basque features velvety chocolate pastry cream atop a layer of smooth, house-made almond-cardamom praliné, all enclosed in a rich, chocolatey crust: our holiday-season tribute to elegant Basque simplicity.

Traditionally, a gâteau Basque (known by Basque locals as “cake of the house”) is composed of pastry cream or jam encased in a buttery pastry crust. We honor the Basque confection with our own creamy, 70% Camino Verde, Ecuador chocolate filling, made festive with the addition of warming, cardamom-scented almond praliné. Tender, almost brownie-like Camino Verde, Ecuador chocolate crust makes a beautiful foil for the melt-in-your-mouth interior — a perfect seasonal dessert.

Store tightly wrapped in the refrigerator after opening, and consume within one week.

INGREDIENTS & ALLERGENS

Ingredients: all-purpose flour, organic milk, organic sugar, butter, cream, 100% chocolate (cocoa beans from Camino Verde, Ecuador), eggs, almond flour, 70% chocolate (cocoa beans from Camino Verde, Ecuador, organic cane sugar), almonds, baking powder, cornstarch, vanilla extract, cardamom, salt



Made in a facility that processes eggs, milk, wheat, peanuts, and tree nuts (including almonds, walnuts, pistachios, pecans,  and hazelnuts).

Allergens:

milk, eggs, wheat, tree nuts (almonds)
WEIGHT
21.0 oz (595 g)
ADDITIONAL INFORMATION

Storage instructions:

store tightly wrapped in the refrigerator after opening

Shelf life:

five to seven days upon arrival

Vegetarian

peanut-free

Dandelion Chocolate Spiced Almond Praliné Gâteau
Spiced Almond Praliné Gâteau
Seasonal Gateau Trio

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Seasonal Gâteau Trio

Our all-single-origin-chocolate Gâteau Trio highlights an array of festive flavors: classic chocolate, bright candied citrus, and cardamom-scented almond.

$165

Crafted with a tender chocolate crust enclosing a creamy, 70% Camino Verde, Ecuador chocolate filling — made festive with warming, cardamom-scented almond praliné

Slice of Gateau

How a 200-Year Basque Tradition Came to San Francisco

How a 200-Year Basque Tradition Came to San Francisco

Pastry Chef Lisa Vega

THE STORY

During a brainstorming session in 2020, our Pastry team set out to create a Dandelion version of a Gâteau Basque. They researched the traditional cake, and Pastry Chef Lisa stumbled across an NPR podcast in which her friend (and pastry icon!) Dorie Greenspan recounted driving along a winding road in French Basque country, and spotting a sign for a gâteau Basque museum.

Delving into the cake’s history, Lisa was intrigued by the pastry’s beauty and simplicity, and by the ritual of sharing cake with family around a table. Lisa and her team explored flavor ideas, and after weeks of recipe testing, perfected our unique all-chocolate Gâteau — baked using chocolate crafted by our 16th Street Chocolate Makers, just steps upstairs from Lisa’s factory kitchen.

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Putting fork marks in the gateau

fork marks

Regionally known simply as “cake of the house,” a typical gâteau Basque is a rustic, textural cake filled with black cherry, almond cream, or plain pastry cream — and the top crust is fork-marked to identify its filling. (A cross, for example, might indicate cherry jam.) In our single-origin chocolate Gâteau, a rich, crisp-tender chocolate crust is scored with fork marks signaling the velvety chocolate pastry cream therein. We mark each cake by hand before it goes into the oven.

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The gateaux being pulled from the oven

SIMPLICITY AND CRAFT

Our Gâteau’s seemingly simple components — buttery chocolate sablé dough and smooth pastry cream — demand precision, and meticulous attention to detail. Every ingredient plays a vital role; and each step must be executed flawlessly, as even the smallest misstep would affect final flavor.

Pursuit of precision transforms the elemental into a work of art. Lisa notes that her team’s focus on simplicity mirrors our chocolate-making process: Pure, minimal ingredients allow craft itself to shine.

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