Dandelion Chocolate Candied Japanese Hyuganatsu Dandelion Chocolate Candied Japanese Hyuganatsu
Dandelion Chocolate Candied Japanese Hyuganatsu Dandelion Chocolate Candied Japanese Hyuganatsu
Dandelion Chocolate Candied Japanese Hyuganatsu Dandelion Chocolate Candied Japanese Hyuganatsu
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Dandelion Chocolate Candied Japanese Hyuganatsu Dandelion Chocolate Candied Japanese Hyuganatsu
Dandelion Chocolate Candied Japanese Hyuganatsu Dandelion Chocolate Candied Japanese Hyuganatsu
Dandelion Chocolate Candied Japanese Hyuganatsu Dandelion Chocolate Candied Japanese Hyuganatsu
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Candied Japanese Hyuganatsu

pomelo-like citrus-peel batons

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Flown in just for us, these tender, chocolate-covered, candied Japanese Hyuganatsu batons are crafted by Dandelion Japan’s Confections team. To complement Hyuganatsu’s fragrance with our chocolate, the Confections team begins with fresh, sunshine-yellow Hyuganatsu batons, thickly sliced and bathed in sweet syrup. They gently oven-remove only the excess syrup, then enrobe each bright baton in lightly fruity 70% Zorzal Comunitario, Dominican Republic chocolate, for a tender, juicy, citrus treat.

INGREDIENTS & ALLERGENS

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

Made on shared equipment that also processes peanuts, milk, tree nuts (almonds, hazelnuts, walnuts, macadamia nuts, pistachios), eggs, and wheat.

WEIGHT
2.5 oz (70 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.

Separate from strong odors.

Refrigeration / freezing not recommended; product will crystallize.

vegetarian

gluten free

peanut free

nut free

dairy free

vegan

Dandelion Chocolate Candied Japanese Hyuganatsu
Candied Japanese Hyuganatsu
Japanese Citrus Collection

explore THE FULL set

Chocolate-Covered Japanese Citrus Collection

Our beribboned limited-edition 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.

Chef Shota Suzuki

Chef Shota Suzuki

From Kuramae to San Francisco

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. He proposed taking our chocolate international by building a factory in Kuramae, old Tokyo — an area known for artisan workshops and a craft culture. Today, our Tokyo team continues to make bars, confections, and pastries, and we are fortunate to receive small batches that we may offer stateside.