Skip to content
Single-Origin Praliné Collection
Single-Origin Praliné Collection
Other Single-Origin
The Five Signature Praliné Varieties
quicos-almond
tangy-floral chocolate, salted Marcona almonds, crisp corn quicos, and a touch of piment d’espellete
peanut
Nick’s version of a P.B. cup: roasted sweet Spanish peanuts, subtly fruity chocolate, and delicate sea-salt flakes
hazelnut-coffee
roasted caramelized hazelnuts, creamy chocolate, and ground organic Colombia Finca Roma coffee beans, from Linea Caffe
pistachio
berried-cheescake-noted chocolate, fresh green Sicilian pistachios, chopped roasted Sicilian pistachios, and a hint of fleur de sel
BLACK SESAME
aromatic roasted Japanese black sesame seeds, from Wadaman; tangy-fruity chocolate; and a trace of fleur de sel
A Process Following French Confectionery Tradition
To craft each Praliné, our Confections team pairs one flavorful, single-origin 70% chocolate with a select nut or seed, whose tasting notes complement those of the chocolate. The nuts or seeds are stirred with caramelized sugar, allowed to cool, and ground to the desired consistency. Each pâte is mixed with chocolate and accent ingredients, creating a rich, sweet-salty Praliné, which is then encased in a thin shell of the same chocolate origin.
From left: Dillon, Nick, Ajani, Shelby, Martha, and Madison
Hand-Crafted by Our Confections Team
Head Chocolatier Nicholas Bonamico, with Assistant Head Chocolatier Dillon Zell, runs Dandelion’s Confections program; their small team produces our Single-Origin Collections, Single-Origin Chocolate Nut Spreads, and seasonal confections by hand. Nicholas 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.