Black Sesame Toffee Brittle


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Made with Dandelion chocolate, this dark, buttery and nutty toffee is an all-time staff favorite. We met Christine Doerr, founder of NeoCocoa, through La Cocina, a local non-profit incubator that helps women and people of color start and grow their food businesses. In 2017, we included Christine’s Black Sesame Toffee Brittle in our Advent calendar, and it was so delicious we bought extra to enjoy ourselves during the busy holiday season.

When the holidays were over, we knew we had to add NeoCocoa to our permanent collection of collaborators. The combination of black sesame, 70% Camino Verde chocolate from Ecuador, brown sugar, buttery toffee, and a pinch of sea salt makes this one of our go-to favorites. We’re thrilled to have NeoCocoa on our shelves so we can enjoy it year-round.


Dandelion Chocolate 70% Camino Verde, Ecuador chocolate (cocoa beans and organic cane sugar), brown sugar, butter, black sesame seeds, toasted sesame seeds, sea salt

Made in a facility that processes peanuts, milk, tree nuts (almonds, brazil nuts, cashews, hazelnuts, pecans, pistachios, walnuts, and coconuts), sesame, wheat, and soy.


Made in a facility that processes peanuts, dairy, tree nuts, wheat, and soy.
3.0 oz (85 g)

Storage instructions:

store in a cool, dry place

Shelf life:

6 months


Gluten free


NeoCocoa Collaborator Black Sesame Toffee Brittle
Black Sesame Toffee Brittle

Collaborator Feature


Christine Doerr


Christine Doerr

Christine Doerr’s love affair with chocolate began in the 1980’s. As a teenager, she worked at a Cocolat chocolate shop, part of a chain of stores founded by Alice Medrich, who is credited with popularizing chocolate truffles in the SF Bay Area. Christine’s experience at Cocolat eventually inspired her to enroll at the California Culinary Academy and after graduation, go on to work as a pastry chef at various bakeries and restaurants throughout the San Francisco Bay Area.

In the years since founding NeoCocoa, Christine has garnered some serious accolades. At the 2011 San Francisco International Chocolate Salon, she received multiple awards, including Best Truffle and Most Luxurious Chocolate Experience. Also in 2011, she was honored with the distinction of being named a top 10 North American Chocolatier by Dessert Professional magazine. In 2017 the Black Sesame Seed Brittle won a gold SOFI (Specialty Outstanding Food Innovation) award from the Specialty Food Association. In 2020 the Black Sesame Seed Brittle won a Good Food Award.

The Black Sesame Toffee Brittle is part of Dandelion Chocolate's collaborator program where we partner with craft chocolatiers who use our single-origin bean-to-bar chocolate in their confections.