Candied Japanese Iyokan

mandarin-like peel batons

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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.

Flown in just for us, these tender, chocolate-covered candied Japanese Iyokan batons are crafted by Dandelion Japan's Chef Shota Suzuki and his Tokyo Confections team. To complement fragrant Iyokan with our chocolate, Chef Shota and team begin by gently oven-removing only the excess syrup from fresh, thick-cut, sugar-syrup-bathed slices of peel.

They then enrobe each bright-orange baton in delicately fruity 70% Zorzal Comunitario, Dominican Republic chocolate, for an exquisitely juicy confection.


Candied iyokan peel (iyokan peel, sugar, iyokan 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.

Keep away from strong odors.

Refrigeration / freezing not recommended; product will crystallize.


soy free

gluten free

peanut free

nut free

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.