Single-Origin
Truffle Collection

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Father's Day Shipping

To hold this order for Father's Day, choose "Father's Day Shipping" at checkout and we'll ship it the week of June 10th.

Featuring five of our most chocolatey, nutty, buttery, and fruity cocoa origins, these truffles allow you to experience the full spectrum of flavors that may be found in our chocolate. The addition of only a few carefully chosen ingredients enhances the characteristic flavor notes of each origin; while the simple cube shape, pure ganache, and thin shell keep the focus on the chocolate itself.

These elegant chocolates are accompanied by an illustrated tasting guide offering notes on the cocoa origins, and the Truffles’ unique design incorporates gold patterns used to differentiate each origin on our bar wrappers. (All of our custom patterns are designed by Dandelion team members.)

Costa Esmeraldas, Ecuador - 2022 Harvest
Chocolate tasting notes: chocolate ganache, blueberry jam on toast

Kokoa Kamili, Tanzania - 2021 Harvest
Chocolate tasting notes: kiwi, crème fraîche, honeysuckle

Ambanja, Madagascar - 2017 Harvest
Chocolate tasting notes: cherry yogurt, honey, fresh citrus

Maya Mountain, Belize - 2022 Harvest
Chocolate tasting notes: fresh strawberry, honey, cheesecake

Tumaco, Colombia - 2022 Harvest
Chocolate tasting notes: chocolate malt, almond praline, cream

INGREDIENTS & ALLERGENS

70% chocolate (cocoa beans, organic cane sugar), heavy cream, glucose, cocoa butter, potassium sorbate, colored cocoa butter (ultra-refined organic cocoa butter [non-deodorized, kosher], natural color [from organic origins])*

*Includes one or more of the following: aronia berries, beet, bilberries, black currant, grape- juice extract, tomato, vegetables, black carrot, caramel, toasted partially defatted cooked cottonseed, turmeric, turmeric oleoresin, annatto, astaxanthin, canthaxanthin, carrot oil, corn- endosperm oil, curcumin, carotene, paprika oleoresin, phaffia yeast, pumpkin, red cabbage, riboflavin, dried algae meal, fruits, haematococcus algae meal, lycopene extract, paprika, saffron

Contains: milk

Made in a facility that also processes peanuts, tree nuts (almonds, hazelnuts), wheat, and soy.
WEIGHT
6.3 oz (180 g)
ADDITIONAL INFORMATION

Storage instructions:

store in a cool, dry place

Vegetarian

Gluten free

Peanut free

Dandelion Chocolate Single-Origin Truffle Collection
Single-Origin Truffle Collection

“It only makes sense that one of America’s premier bean-to-bar chocolatiers would put out outstanding truffles that showcase the nuances of single-origin chocolate.”

— the new york times

The Five Origins

Costa Esmeraldas bar

2022 HARVEST

Costa Esmeraldas, Ecuador



notes of chocolate ganache,
blueberry jam on toast

Kokoa Kamili bar

2021 HARVEST

Kokoa Kamili, Tanzania

notes of kiwi, crème fraîche,
honeysuckle

Ambanja bar

2017 HARVEST

Ambanja, Madagascar

notes of cherry yogurt, honey, fresh citrus

Maya Mountain bar

2022 HARVEST

Maya Mountain, Belize

notes of fresh strawberry,
honey, cheesecake

Tumaco bar

2022 HARVEST

Tumaco, Colombia

notes of chocolate malt, almond
praline, cream

Behind the Scenes

how the confections team works their magic to create hand-crafted, single-origin truffles

Step 1: Making Ganache

Our first step is making the single-origin ganache that will fill each truffle. We heat cream and a little glucose to a boil, pour the warm liquid over the chocolate, and emulsify the mixture using an immersion blender until it's smooth and glossy. We let the ganache cool while completing the rest of the process.

Step 2: Casting

This step involves using tempered chocolate to coat the insides of the chocolate molds. Chocolate is poured into a mold and spread evenly in each cavity. We use a vibrating table to remove any air pockets, then remove excess chocolate and scrape the mold clean once the shell is the right thickness.

Step 3: Filling

Once all of the shells are cast, we fill each truffle with single-origin ganache that's been cooled to 30°C. We fill each truffle with just about 9 grams of ganache.

Step 4: Capping

After the shells are filled with ganache and the ganache has crystallized, or set, we seal them with a layer of chocolate. Tempered chocolate is spread over the top of the mold, a gold-patterned transfer sheet is adhered, and the excess chocolate underneath the transfer sheet is scraped off.

Step 5: Unmolding

The molds are then cooled in the refrigerator for 15 minutes. Once they are slightly chilled, we invert them onto a table, allowing the truffles to fall out of the mold.

Step 6: Boxing

The last step is boxing them. Each truffle is carefully placed in its origin's spot in the box and the box is sealed up and shipped to you!