LIMITED EDITION for SPRING 2023
Sale price
Price
$75
Regular price
Hanami Collection
Dandelion Chocolate
In a Tokyo-San Francisco collaboration, Chef Mai and Dillon spent months co-creating recipes and sourcing local ingredients for our spring bonbon collection — inspired by the Sakura Matsuri (Cherry Blossom Festival) and the Japanese custom of hanami (blossom viewing).
This 20-piece seasonal assortment contains five confections highlighting traditions and flavors enjoyed during hanami, as shared with us by our Japanese team:
- Mitarashi Dango nods to traditional wagashi of skewered rice dumplings drizzled in sweet soy glaze.
- Black Sesame Warabi brings to mind warabi mochi (toasted-soy-coated dumplings) served at festival stalls throughout hanami.
- Ichigo Mochi embodies warm-fresh spring breezes, in a Dandelion take on modern strawberry mochi.
- Shiranui Sake (featuring Blanc sake from Oakland’s Den Sake Brewery) honors both fresh California citrus, and the prevalence of sake during Sakura Matsuri.
- Sakura Shiroan’s sakura-petal white-bean paste and macadamia-quinoa praline hint of festive sakura wagashi (shiroan-stuffed mochi, tinted and shaped like cherry blossoms).
- Ingredients & Allergens
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Mitarashi Dango
Dandelion 70% House Blend chocolate (cocoa beans, organic cane sugar), organic cane sugar, Straus organic heavy cream, glucose, gyūhi (mochi rice flour, sugar, sorbitol, cornstarch), Full Belly Farm organic walnuts, cocoa butter (from Peru), Straus organic butter, Kishibori Shoyu soy sauce (whole soybeans, wheat, salt), kosher salt, FD&C dye and lake colors (ultra-refined cocoa butter [certified organic, white deodorized {kosher}], and one or more of the following: lakes [kosher] and dyes [kosher] of FD&C Blue 1, Blue 2, Red 3, Yellow 5, Yellow 6, Red 40, and / or titanium dioxide)
Contains: milk, soy, walnuts
Black Sesame Warabi
Dandelion 70% House Blend chocolate (cocoa beans, organic cane sugar), organic cane sugar, toasted black sesame seeds, Straus organic heavy cream, glucose, cocoa butter (from Peru), organic miso paste (organic soybeans, organic rice, salt), cocoa nibs from Camino Verde, Ecuador, Straus organic butter, kinako powder (roasted soybeans), kosher salt, FD&C dye and lake colors (ultra-refined cocoa butter [certified organic, white deodorized {kosher}], and one or more of the following: lakes [kosher] and dyes [kosher] of FD&C Blue 1, Blue 2, Red 3, Yellow 5, Yellow 6, Red 40, and / or titanium dioxide)
Contains: milk, sesame, soy
Ichigo Mochi
(Made by Dandelion Japan)
Dandelion 70% chocolate (cocoa beans from Maya Mountain, Belize, organic cane sugar), white chocolate (sugar, cocoa butter, whole-milk powder, sunflower lecithin, vanilla), strawberry, heavy cream, sugar, gyūhi (maltooligosaccharide, rice, sugar, potato starch, sorbitol, modified starch, corn lecithin), cocoa butter, butter, invert sugar, mizuame (starch syrup [from corn, cassava, potato]), pectin, citric acid, FD&C dye and lake colors (ultra-refined cocoa butter [certified organic, white deodorized {kosher}], and one or more of the following: lakes [kosher] and dyes [kosher] of FD&C Blue 1, Blue 2, Red 3, Yellow 5, Yellow 6, Red 40, and / or titanium dioxide)
Contains: milk
This bonbon is made in a facility that also processes milk, wheat, eggs, peanuts, soy, and tree nuts (almonds, hazelnuts, walnuts, macadamia nuts, cashews).
Shiranui Sake
Dandelion 70% House Blend chocolate (cocoa beans, organic cane sugar), organic cane sugar, shiranui citrus juice, Den junmai sake, glucose, Straus organic heavy cream, cocoa butter (from Peru), ginger purée, shiranui citrus zest, pectin, citric acid, FD&C dye and lake colors (ultra-refined cocoa butter [certified organic, white deodorized {kosher}], and one or more of the following: lakes [kosher] and dyes [kosher] of FD&C Blue 1, Blue 2, Red 3, Yellow 5, Yellow 6, Red 40, and / or titanium dioxide)
Contains: milk; less than 3% alcohol
Sakura Shiroan
Dandelion 70% House Blend chocolate (cocoa beans, organic cane sugar), organic cane sugar, organic macadamia nuts, organic cannellini beans, cocoa butter (from Peru), glucose, sorbitol, organic puffed quinoa, sakura powder (dextrin, salted sakura petals and leaves, vegetable gelatin, sugar, sakura extract, stabilizer [converted starch], beet red), pickled sakura flowers (salt, umeboshi vinegar), organic miso paste (organic soybeans, organic rice, salt), kosher salt, baking soda, FD&C dye and lake colors (ultra-refined cocoa butter [certified organic, white deodorized {kosher}], and one or more of the following: lakes [kosher] and dyes [kosher] of FD&C Blue 1, Blue 2, Red 3, Yellow 5, Yellow 6, Red 40, and / or titanium dioxide)
Contain: milk, soy, macadamia nuts
All four San Francisco bonbons are made in a facility that also processes peanuts, tree nuts (hazelnuts, almonds, macadamia nuts, coconuts), dairy (including milk), wheat, and soy, and sesame. - Weight
- 8.5 oz (241 g)
- Learn More
- Learn more about our cocoa beans and sugar — the region, the farms, and the producers.
Inspired by the
Cherry Blossom Festival
twenty bonbons featuring five seasonal, sweet-savory flavors
SHIRANUI SAKE
Shiranui-ginger-sake jelly & sake-infused chocolate ganache
BLACK SESAME WARABI
Toasted-black-sesame praline & miso-kinako caramel
SAKURA SHIROAN
Sakura-infused white-bean paste & macadamia-&-puffed-quinoa praline
MITARASHI DANGO
Shoyu caramel, chocolate ganache, & candied-walnut mochi
flavor collaboration with
Chef Mai Tsuj
ICHIGO MOCHI
Strawberry pâte de fruit, chocolate ganache, & mochi
crafted by Chef Mai and team in Kuramae, Tokyo
hanami
[həˈnämē] noun
The Japanese custom of viewing cherry blossoms in full bloom
A Note From Dillon Zell
Head Chocolatier in San Francisco
The Japanese spring tradition of hanami (花見, flower-viewing) is one that the team and I deeply admire. As Japan is washed over in a wave of pink and white petals, hanami invokes a feeling of renewal and a moment to reflect. The full bloom of sakura (cherry blossom) flowers is visible for a single week every year, embodying the ephemeral beauty of nature and life. Hanami is more than just a beautiful display of nature; it is a time of vibrant celebration and festivities.
The team and I created four bonbons for this collection, to celebrate these short-lived experiences: the traditional desserts, celebratory beverages, and seasonal ingredients of the spring. The team and I recommend completing your hanami experience by immersing yourself in the natural wonders of spring’s return. We hope you enjoy this collection of bonbons with the loved ones around you. Take this moment to celebrate what has passed, what is present, and what will come. To pause, reflect, rejoice, and renew.
— Dillon, Shelby, Martha, Ally, Tomoko, and Ajani
A Note From Mai Tsuji
Head Chocolatier in Tokyo
When I thought about making a hanami bonbon, the desire to convey Japanese-ness in the bonbon popped easily into my head. Wagashi (assorted Japanese traditional sweets) and chocolate is something like my ideal combination. In my personal life, I love enjoying wagashi. As a professional chocolatier, I love the beauty of the chocolate.
Wagashi, such as mitarashi dango [rice-flour-based dumplings, served on skewers during the Japanese Cherry Blossom Festival], ichigo daifuku [strawberry mochi], and warabi mochi [chilled summer sweets made of bracken starch, coated with roasted-soybean powder], have given me many memories. They are always there to support me in my routine life, and I have always been refreshed by wagashi over a cup of green tea, especially after a busy workday.
Chocolate, on the other hand, represents my emotions. When I am sad, chocolate shows that sadness. When I'm happy, the chocolates I make are beautifully glossy. Sometimes I notice my feelings, looking at what I made.
When this collection reaches you, Japan will be full of beautiful pink cherry blossoms. I wanted to deliver my Japanese fresh-happy-spring feeling to our customers in the U.S. I hope you receive a sense of our joy.
— Mai (with Aki, and our Confections team)