Dandelion Chocolate Candied Japanese Iyokan Dandelion Chocolate Candied Japanese Iyokan
Dandelion Chocolate Candied Japanese Iyokan Dandelion Chocolate Candied Japanese Iyokan
Dandelion Chocolate Candied Japanese Iyokan Dandelion Chocolate Candied Japanese Iyokan
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Dandelion Chocolate Candied Japanese Iyokan Dandelion Chocolate Candied Japanese Iyokan
Dandelion Chocolate Candied Japanese Iyokan Dandelion Chocolate Candied Japanese Iyokan
Dandelion Chocolate Candied Japanese Iyokan Dandelion Chocolate Candied Japanese Iyokan
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Candied Japanese Iyokan

mandarin-like citrus-peel batons

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Flown in just for us, these tender, chocolate-covered, candied Japanese Iyokan batons are crafted by Dandelion Japan’s Confections team. To complement fragrant Iyokan with our chocolate, the team begins 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.

INGREDIENTS & ALLERGENS

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, 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.

Keep away from strong odors.

Refrigeration / freezing not recommended; product will crystallize.

gluten free

peanut free

nut free

dairy free

vegan

collaboration

Dandelion Chocolate Candied Japanese Iyokan
Candied Japanese Iyokan
Chocolate-Covered 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.