Dandelion Chocolate Pearls of the Forest Dandelion Chocolate Pearls of the Forest
Dandelion Chocolate Pearls of the Forest Dandelion Chocolate Pearls of the Forest
Dandelion Chocolate Pearls of the Forest Dandelion Chocolate Pearls of the Forest
Dandelion Chocolate Pearls of the Forest Dandelion Chocolate Pearls of the Forest
Dandelion Chocolate Pearls of the Forest Dandelion Chocolate Pearls of the Forest
Dandelion Chocolate Pearls of the Forest Dandelion Chocolate Pearls of the Forest
Dandelion Chocolate Pearls of the Forest Dandelion Chocolate Pearls of the Forest
Dandelion Chocolate Pearls of the Forest Dandelion Chocolate Pearls of the Forest
Dandelion Chocolate Pearls of the Forest Dandelion Chocolate Pearls of the Forest
Dandelion Chocolate Pearls of the Forest Dandelion Chocolate Pearls of the Forest
Dandelion Chocolate Pearls of the Forest Dandelion Chocolate Pearls of the Forest
Dandelion Chocolate Pearls of the Forest Dandelion Chocolate Pearls of the Forest
Dandelion Chocolate Pearls of the Forest Dandelion Chocolate Pearls of the Forest
Dandelion Chocolate Pearls of the Forest Dandelion Chocolate Pearls of the Forest
Dandelion Chocolate Pearls of the Forest Dandelion Chocolate Pearls of the Forest
Dandelion Chocolate Pearls of the Forest Dandelion Chocolate Pearls of the Forest
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Pearls of the Forest

a Swedish bonbon collection

A COLLABORATION with håkan chocolatier
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For our third collaboration with Håkan Mårtensson of New York-based HÅKAN Chocolatier, Håkan beckons us into the forest: His vibrant bonbons explore bright, distinctive flavors of the plentiful wild berries found in forests near his childhood home in southern Sweden.

Mårtensson likens wild berries to “pearls of the forest” — sparkling hidden treasures that reward seekers with deep, fruity flavors ranging from tart to creamy to sumptuously sweet. He conveys these evocative aromas in juicy, berried caramels, and both soft and firm ganaches — all paired with our fudgy 70% Camino Verde, Ecuador chocolate, and complemented by enticing textural finishes.

Confections in This Collection:
5 Salted Raspberry Rosemary Liquid Caramels
5 Arctic Lingonberry Bonbons
5 Sea Buckthorn Truffles
5 Blueberry & Cinnamon Liquid Caramels
5 Blackberry Bjornbar

INGREDIENTS & ALLERGENS

Individual Ingredients: 

Raspberry Rosemary Caramel (Round)
sugar, Dandelion 70% chocolate (cocoa beans from Camino Verde, Ecuador, organic cane sugar), cream, Camino Verde, Ecuador cocoa butter, raspberry purée, butter, glucose, sorbitol, rosemary salt, soy lecithin

Swedish Lingonberries Bonbon (Dome)
Dandelion 70% chocolate (cocoa beans from Camino Verde, Ecuador, organic cane sugar), sugar, milk, butter, lingonberries, pectin, citric acid, potassium sorbate, cognac, sorbitol, color (cocoa butter, natural colors, FD&C dye & lake colors [Blue 1, Blue 2, Red 40, Yellow 5, Yellow 6], TiO or Calcium Carbonate), soy lecithin

Seabuckthorn Bonbon (Cube)
Dandelion 70% chocolate (cocoa beans from Camino Verde, Ecuador, organic cane sugar), sugar, milk, cocoa butter, butter, cream, sea buckthorn puree, sorbitol, soy lecithin, color (cocoa butter, natural colors, FD&C dye & lake colors [Blue 1, Blue 2, Red 40, Yellow 5, Yellow 6], TiO or Calcium Carbonate), soy lecithin

Blackberry Björnbär (square) 
Blackberry, Dandelion 70% chocolate (cocoa beans from Camino Verde, Ecuador, organic cane sugar), sugar, cacao butter, milk powder, cream, sorbitol, soy lecithin

Blueberry Cinnamon  Bonbon (Round) (Blåbär + Kanel)
Dandelion 70% chocolate (cocoa beans from Camino Verde, Ecuador, organic cane sugar), sugar, cacao butter, blueberries, cream, butter, glucose syrup, cinnamon, soy lecithin
colors: cocoa butter, natural colors, FD&C Dye & Lake Colors: Blue 1, Blue 2, Red 40, Yellow 5, Yellow 6, Tio2, or Calcium Carbonate.

Overall Ingredients: 70% Dandelion chocolate (cocoa beans from Camino Verde, Ecuador, organic cane sugar), Camino Verde, Ecuador cocoa butter, cocoa powder, sugar, cream, butter, lingonberries, blackberries, blueberries, raspberries, glucose, sorbitol, feuilletine (wheat flour, sugar, vegetable fats [coconut, vegetable, rapeseed], skimmed milk powder, concentrated pastry butter, vanilla flavor, salt, emulsifier: lecithin [rapeseed], barley malt extract, antioxidant: alpha-tocopherol, coloring: paprika extract), cognac, salt, barley malt extract, cardamom, paprika, cinnamon, milk powder, e306 tocopherol, soy lecithin, potassium sorbate, vanilla, citric acid, pectin, sunflower lecithin, emulsifier e322, color (cocoa butter, natural colors, FD&C dye and lake colors: Blue 1, Blue 2, Red 40, Yellow 5, Yellow 6; TiO2 or calcium carbonate)

Allergens:

Contains: milk, tree nuts (almonds), wheat, barley
Made in a facility that also processes tree nuts (hazelnuts, almonds), milk, egg, peanuts, soy, and wheat.
WEIGHT
12.2 oz (345 g)
ADDITIONAL INFORMATION

Storage instructions:

Store in a cool, dry place, away from direct sunlight. Enjoy immediately.

collaboration

Dandelion Chocolate Pearls of the Forest
Pearls of the Forest

Five Distinctive Flavors

Blackberry Björnbär

velvety-firm, tangy-sweet fresh blackberry and Camino Verde, Ecuador chocolate ganache, enrobed in more 70% Camino Verde, Ecuador chocolate

Salted Raspberry Rosemary Liquid Caramel

bright raspberry fluid caramel accented with flake rosemary salt, encased in 70% Camino Verde, Ecuador chocolate, and rolled in delicate sugar crystals

Arctic Lingonberry Bonbon

silky, Cognac-spiked ganache of tart lingonberry purée, rich cream, and 70% Camino Verde, Ecuador chocolate, piped into a berry-red-glossed chocolate shell

Blueberry & Cinnamon Liquid Caramel

liquid blueberry butter caramel encased in 70% Camino Verde, Ecuador chocolate, and dusted in Ceylon cinnamon and sparkling sugar

Sea Buckthorn Truffles

rich, tangy-chewy sea buckthorn chocolate ganache, enrobed in 70% Camino Verde, Ecuador chocolate

Five Distinctive Flavors

Blackberry Björnbär

velvety-firm, tangy-sweet fresh blackberry and Camino Verde, Ecuador chocolate ganache, enrobed in more 70% Camino Verde, Ecuador chocolate

1/5

Salted Raspberry Rosemary Liquid Caramel

bright raspberry fluid caramel accented with flake rosemary salt, encased in 70% Camino Verde, Ecuador chocolate, and rolled in delicate sugar crystals

2/5

Arctic Lingonberry Bonbon

silky, Cognac-spiked ganache of tart lingonberry purée, rich cream, and 70% Camino Verde, Ecuador chocolate, piped into a berry-red-glossed chocolate shell

3/5

Blueberry & Cinnamon Liquid Caramel

liquid blueberry butter caramel encased in 70% Camino Verde, Ecuador chocolate, and dusted in Ceylon cinnamon and sparkling sugar

4/5

Sea Buckthorn Truffles

rich, tangy-chewy sea buckthorn chocolate ganache, enrobed in 70% Camino Verde, Ecuador chocolate

5/5

about our collaborator

Håkan Chocolatier

Beacon, New York

Håkan Mårtensson of HÅKAN Chocolatier crafts chocolates and confections featuring hard-to-find ingredients with a distinctly Nordic bite, balancing salty and sweet, bitter and sour, and rough and elegant flavors.

Drawing upon his background as a sculptor on the Swedish National Culinary Team, Mårtensson’s chocolate speakeasy in Beacon, New York offers a wide selection of the chocolatier’s sculptural creations, including stunning bonbons and exquisite chocolate tablets.

Chocolate Makers & Chocolatiers

What’s the difference, and how do we partner together?

While chocolate makers craft chocolate from cocoa beans, chocolatiers use finished chocolate to create truffles, bonbons, and other confections.

Many of our chocolatier partners have collaborated with us since our earliest days, back when we were at the Noe Valley and Mission farmer’s markets. When we first started, we turned to this food community for advice. We’ve shared works paces, taste-tested recipes, traded equipment tips, and commiserated over the City’s crazy permitting process.

It’s an exciting time for the craft chocolate community, and it wouldn’t be nearly as special without chocolate-maker-and-chocolatier collaboration and special relationships.

Since we don’t add emulsifiers or additional cocoa butter, our chocolate is tricky to work with. As a result, making truffles or chocolate-covered confections can be especially challenging. Still, our collaborators remain undaunted, inventing new recipes and chocolate collections each year. We celebrate their talents and are thrilled to share Michael’s treats with you.