Candied Japanese Lemon

lemon-peel batons

add gift note at checkout

These tender, juicy, chocolate-covered Japanese lemon batons are flown exclusively to us from Dandelion Japan's Chef Shota Suzuki and his Tokyo Confections team. They begin with fresh, extra-thick-cut, sugar-syrup-bathed slices of peel — from which they gently oven-remove only the excess syrup; then they enrobe each bright baton in Dandelion Japan’s subtly fruity 70% Zorzal Comunitario, Dominican Republic chocolate, for a soft, toothsome citrus treat. 

INGREDIENTS & ALLERGENS

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

Allergens:

Made on shared equipment that also processes peanuts, dairy, 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.

vegetarian

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.