easter exclusive

Petite Praliné Easter Eggs

free shipping
add gift note at checkout
PRE-ORDER for easter

Inspired by favorite childhood confections, six diminutive, hand-crafted confectionery eggs showcase three varieties of mellow 70% Tumaco, Colombia chocolate-nut praliné: pistachio, hazelnut, and peanut. Each petite egg is shelled in classically chocolatey House Blend chocolate, naturally colored to resemble a dainty pastel heirloom egg.


Ingredients: Hazelnuts, peanuts, pistachios, organic cane sugar, 70% chocolate (cocoa beans from Tumaco, Colombia, organic cane sugar), 70% House Blend chocolate (cocoa beans, organic cane sugar), cocoa nibs (cocoa beans from Camino Verde, Ecuador), cocoa butter, whole-milk powder, peanut oil, pistachio oil, colored cocoa butter (ultra-refined organic cocoa butter [non-deodorized, kosher], natural color [from organic origins])*, Madagascar vanilla beans, fleur de sel, tapioca starch

Contains: milk, tree nuts (hazelnuts, pistachios), peanuts

Made in a facility that also processes peanuts, tree nuts (hazelnuts, almonds, macadamia nuts, coconuts), milk, wheat, soy, and sesame.

2.1 oz (60 g)

Storage instructions:

Stored properly, your Praliné Eggs will remain ready to enjoy within several weeks of arrival.

gluten free

Dandelion Chocolate Petite Praliné Easter Eggs
Petite Praliné Easter Eggs
also available for Easter


A limited-edition Easter confection filled with chocolate ganache, vanilla marshmallow, and a caramel yolk.


A Charming Carton of Six Eggs, in Three Flavors


Encased in spring-green eggshells, velvety Tumaco, Colombia chocolate-pistachio gianduja showcases the “green gold” of vibrant, buttery Sicilian pistachios, sourced specially for this Easter collection, and enhanced with fleur de sel.  

Pistachio egg
Hazelnut egg


Delicately dappled white eggs are filled with rich, textural praliné à l'Ancienne (or “old-style”), composed of flavorful Braga Organic Farms hazelnuts blended with creamy Tumaco, Colombia chocolate, and accented with La Tourangelle peanut oil and a hint of fleur de sel.


Two robin’s egg-blue eggs highlight creamy-crumbly praliné of smooth, house-made peanut butter and aromatic Tumaco, Colombia chocolate, made toothsome with bits of candied Camino Verde, Ecuador cocoa nibs, and flakes of fleur de sel.

Peanut egg
Slice of pie

From left: Dillon, Nick, Ajani, Shelby, Martha, and Madison

Hand-Crafted by Our
Confections Team

Head Chocolatier Nicholas Bonamico, with Sous Chef Dillon Zell, runs Dandelion’s Confections program; their small team produces our Single-Origin Truffle Collection, Single-Origin Chocolate Nut Spreads, and seasonal confections by hand. Nick takes inspiration from the abundance of locally grown California produce to create elegant confections that tell a story. His ultimate mission is to honor and showcase the farmers and producers behind each ingredient, through origin-focused, indulgent "mementos" to savor.

Easter footer
Easter footer