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NAMED CONSUMER REPORT'S EDITOR'S CHOICE FOR
Best Boxed Chocolate
“This box is the epitome of fine chocolate”

$55

Single-Origin Truffle Collection

Single-Origin Truffle Collection
Dandelion Chocolate Single-Origin Truffle Collection
Dandelion Chocolate Single-Origin Truffle Collection
Dandelion Chocolate Single-Origin Truffle Collection
Dandelion Chocolate Single-Origin Truffle Collection
Dandelion Chocolate Single-Origin Truffle Collection
Dandelion Chocolate Single-Origin Truffle Collection
Single-Origin Truffle Collection
Dandelion Chocolate Single-Origin Truffle Collection
Dandelion Chocolate Single-Origin Truffle Collection
Dandelion Chocolate Single-Origin Truffle Collection
Dandelion Chocolate Single-Origin Truffle Collection
Dandelion Chocolate Single-Origin Truffle Collection
Dandelion Chocolate Single-Origin Truffle Collection

$55

Single-Origin Truffle Collection

Our small-but-mighty confections team had a bean-to-bonbon vision. After months of experimenting, they perfected a 15-piece assortment of creamy, velvety, single-origin truffles, the first offering in Dandelion's new confections collection.

Featuring five of our most chocolatey, nutty, buttery, and fruity cocoa origins, these truffles allow you to experience the full spectrum of flavors that may be found in our chocolate. The addition of only a few carefully chosen ingredients enhances the characteristic flavor notes of each origin, while the simple square shape, pure ganache, and thin shell keep the focus on the chocolate itself.

These elegant chocolates are accompanied by an illustrated tasting guide with notes on each origin, and their unique design incorporates the gold patterns used on our bar wrappers to differentiate origins. All our custom patterns are designed by Dandelion team members.

Included in This Collection

Costa Esmeraldas, Ecuador - 2020 Harvest
Chocolate bar tasting notes: molasses, chocolate pudding, hint of blueberry
Confection tasting notes: chocolate cake batter, heavy cream, floral tea

Kokoa Kamili, Tanzania - 2019 Harvest
Chocolate bar tasting notes: pineapple cake, rose petal, hint of cocoa
Confection tasting notes: vanilla bean, yogurt, citrus

Ambanja, Madagascar - 2017 Harvest
Chocolate bar tasting notes: cherry yogurt, honey, fresh citrus
Confection tasting notes: fresh berries, black tea, anise

Maya Mountain, Belize - 2022 Harvest
Chocolate bar tasting notes: honey yogurt, lava cake, berries
Confection tasting notes: milk chocolate, strawberry, honey

Tumaco, Colombia - 2022 Harvest
Chocolate bar tasting notes: chocolate malt, almond praline, cream
Confection tasting notes: fudge, espresso, dark caramel

Ingredients and Allergens
  • 70% Dandelion chocolate (cocoa beans, organic cane sugar), heavy cream, glucose, cocoa butter (from Camino Verde, Ecuador)
  • Contains: milk
  • Made in a facility that also processes eggs, milk, peanuts, tree nuts, and wheat.
Weight

6.4 oz (180 g)

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Free shipping

The Five Origins

Costa Esmeraldas bar

COSTA ESMERALDAS,
ECUADOR

2020 HARVEST

chocolate bar tasting notes
molasses, chocolate pudding, hint of blueberry

confection tasting notes
chocolate cake batter, heavy cream, floral tea

Kokoa Kamili bar

KOKOA KAMILI,
TANZANIA

2019 HARVEST

chocolate bar tasting notes
pineapple cake, rose petal, hint of cocoa

confection tasting notes
vanilla bean, yogurt, citrus

Ambanja bar

AMBANJA,
MADAGASCAR

2017 HARVEST

chocolate bar tasting notes
cherry yogurt, honey, fresh citrus

confection tasting notes
fresh berries, black tea, anise

Maya Mountain bar

MAYA MOUNTAIN,
BELIZE

2022 HARVEST

chocolate bar tasting notes
honey yogurt, lava cake, berries

confection tasting notes
milk chocolate, strawberry, honey

Tumaco bar

TUMACO,
COLOMBIA

2022 HARVEST

chocolate bar tasting notes
chocolate malt, almond praline, cream

confection tasting notes
fudge, espresso, dark caramel

Behind the Scenes

How the confections team works their magic to create hand-crafted, single-origin truffles

Step 1: Making Ganache

Our first step is making the single-origin ganache that will fill each truffle. We heat cream and a little glucose to a boil, pour the warm liquid over the chocolate, and emulsify the mixture using an immersion blender until it's smooth and glossy. We let the ganache cool while completing the rest of the process.

Step 2: Casting

This step involves using tempered chocolate to coat the insides of the chocolate molds. Chocolate is poured into a mold and spread evenly in each cavity. We use a vibrating table to remove any air pockets, then remove excess chocolate and scrape the mold clean once the shell is the right thickness.

Step 3: Filling

Once all of the shells are cast, we fill each truffle with single-origin ganache that's been cooled to 30°C. We fill each truffle with just about 9 grams of ganache.

Step 4: Capping

After the shells are filled with ganache and the ganache has crystallized, or set, we seal them with a layer of chocolate. Tempered chocolate is spread over the top of the mold, a gold-patterned transfer sheet is adhered, and the excess chocolate underneath the transfer sheet is scraped off.

Step 5: Unmolding

The molds are then cooled in the refrigerator for 15 minutes. Once they are slightly chilled, we invert them onto a table, allowing the truffles to fall out of the mold.

Step 6: Boxing

The last step is boxing them. Each truffle is carefully placed in its origin's spot in the box and the box is sealed up and shipped to you!