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Ka Cho Fu Getsu Bonbon Collection
花 Ka (Flower)
Blooming flowers that give colorful dignity to the four seasons.
Flavors of fresh-strawberry jam accented with the luscious aroma of roses, layered over tangy raspberry ganache, atop smooth H2O Chocolate© ganache (blended using Dandelion Japan’s patented molecular technique, in which water, rather than cream, maximizes chocolate flavor), blossom in the mouth. Made with Dandelion Chocolate Japan’s 70% Zorzal Comunitario, Dominican Republic, 2021 Harvest chocolate.
鳥 Cho (Bird)
Playful and free, flying through the air.
A bird, soaring freely in the sky: Roasted caramelized slivered almonds (“three-birds almonds” in Japan, for their beak-like shape) rest under a light caramel sauce, over single-origin chocolate praliné with Zorzal Comunitario, Dominican Republic cocoa nibs. The texture of the almonds and cocoa nibs evokes a bird’s little hopping. Featuring Dandelion Chocolate Japan’s 70% Zorzal Comunitario, Dominican Republic, 2021 Harvest chocolate.
風 Fu (Wind)
A gentle, sometimes strong wind that brings the changing of the seasons.
The refreshing breeze of house-made lime jam, and a hint of wasabi in smooth white-chocolate ganache, pass softly around the bright taste of cacao-fruit jelly. Encased in Dandelion Chocolate Japan’s 70% Bến Tre, Vietnam, 2020 Harvest chocolate.
月 Getsu (Moon)
The moon sheds its light as if gently watching over us.
Nuanced aromas of mango and banana are captured in a sphere of tropical-fruit purée, enveloped in dark-chocolate ganache accented with a splash of Japanese whiskey. The contrast is like a full moon shining in the night sky. Silky ganache is made with Dandelion Chocolate Japan’s 70% Bến Tre, Vietnam, 2020 Harvest chocolate.
Inspired by the Kanji characters Ka Cho Fu Getsu, or 花鳥風月, Chefs Morimoto and Mai and team aimed to create bonbons that touch all five senses, as throughout Japan’s changing seasons. Chef Mai shares that Japan’s seasonally evolving natural scenery, represented by the four-character idiom, is considered essential to a traditional Japanese sense of beauty.
From Kuramae, Japan, 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. 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.
The Kuramae Confections team operates from a compact kitchen, where they can only make small batches of each product. We hope this Bonbon Collection will begin an ongoing exchange which will allow more people in the U.S. to try our Japanese confections.