Candied Japanese Hyuganatsu

pomelo-like citrus wedges

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Crafted in collaboration with Dandelion Japan's Chef Shota Suzuki and his Tokyo Confections team, these enticing, chocolate-covered Japanese candied Hyaganatsu wedges are flown in just for us. To complement Hyaganatsu’s fragrance with our chocolate, Chef Shota and team begin with fresh, sunshine-yellow Hyaganatsu wedges, thickly sliced and bathed in sweet syrup.

They gently oven-remove only the excess syrup, then enrobe each bright wedge in lightly fruity 70% Zorzal Comunitario, Dominican Republic chocolate, for a tender, juicy, citrus treat. 


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, dairy, tree nuts (almonds, hazelnuts, walnuts, macadamia nuts, pistachios), eggs, and wheat.
2.5 oz (70 g)

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.


soy free

gluten free

peanut free

nut free

Dandelion Chocolate Candied Japanese Hyuganatsu
Candied Japanese Hyuganatsu

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

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 Shota Suzuki helms Dandelion Japan’s Pastry and Confections teams, who create elegantly flavorful chocolates and desserts.