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Dandelion Japan’s mastery of craft chocolate, paired with rich Hokkaido cream, is evident in each silky bite.
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. Seiji has an eye for detail and boundless energy; 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, Dandelion Japan’s Pastry and Confections teams create elegantly flavorful chocolates and desserts.
ABOUT ZORZAL COMUNITARIO
Near the Dominican Republic’s northern coast, Zorzal Cacao collects freshly harvested, unfermented cacao beans from independent smallholder farms surrounding the private bird sanctuary Reserva Zorzal (which protects the endangered Bicknell’s thrush). Beans are then fermented together, yielding a range of intriguing flavors. Sold under the name Zorzal Comunitario, the farming community’s beans help fund the Reserva’s conservation efforts. In 2023, Zorzal Cacao earned Smithsonian Bird Friendly® certification for deforestation-free, biodiversity-friendly chocolate — the first cacao farm to receive this recognition.
ABOUT ZORZAL COMUNITARIO
Near the Dominican Republic’s northern coast, Zorzal Cacao collects freshly harvested, unfermented cacao beans from independent smallholder farms surrounding the private bird sanctuary Reserva Zorzal (which protects the endangered Bicknell’s thrush). Beans are then fermented together, yielding a range of intriguing flavors. Sold under the name Zorzal Comunitario, the farming community’s beans help fund the Reserva’s conservation efforts. In 2023, Zorzal Cacao earned Smithsonian Bird Friendly® certification for deforestation-free, biodiversity-friendly chocolate — the first cacao farm to receive this recognition.
