Dandelion Chocolate Sticky Toffee & Date Cake Dandelion Chocolate Sticky Toffee & Date Cake
Dandelion Chocolate Sticky Toffee & Date Cake Dandelion Chocolate Sticky Toffee & Date Cake
Dandelion Chocolate Sticky Toffee & Date Cake Dandelion Chocolate Sticky Toffee & Date Cake
Dandelion Chocolate Sticky Toffee & Date Cake Dandelion Chocolate Sticky Toffee & Date Cake
Dandelion Chocolate Sticky Toffee & Date Cake Dandelion Chocolate Sticky Toffee & Date Cake
Dandelion Chocolate Sticky Toffee & Date Cake Dandelion Chocolate Sticky Toffee & Date Cake
Gift Note Gift Note
Dandelion Chocolate Sticky Toffee & Date Cake Dandelion Chocolate Sticky Toffee & Date Cake
Dandelion Chocolate Sticky Toffee & Date Cake Dandelion Chocolate Sticky Toffee & Date Cake
Dandelion Chocolate Sticky Toffee & Date Cake Dandelion Chocolate Sticky Toffee & Date Cake
Dandelion Chocolate Sticky Toffee & Date Cake Dandelion Chocolate Sticky Toffee & Date Cake
Dandelion Chocolate Sticky Toffee & Date Cake Dandelion Chocolate Sticky Toffee & Date Cake
Dandelion Chocolate Sticky Toffee & Date Cake Dandelion Chocolate Sticky Toffee & Date Cake
Gift Note Gift Note
1 8

GÂTEAU DE VOYAGE

Sticky Toffee & Date Cake

caramel ganache, California dates & Tumaco chocolate

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BY PRE-ORDER ONLY

This product begins shipping the week of November 23rd.

Chef Lisa’s Sticky Toffee & Date Gâteau is our single-origin interpretation of a French gâteau de voyage — a cake created to travel beautifully. Baked in our 16th Street kitchen, the tender date cake features California-grown Barhi dates from Flying Disc Ranch, selected for their naturally caramelly, butterscotch flavor, with bits of house-made toffee folded throughout. Hidden at its center is a sticky toffee-chocolate caramel ganache, which turns molten when warmed.

Lisa finishes each cake with a glaze of our 70% Tumaco, Colombia chocolate and roasted Tumaco cocoa nibs. The pleasure is in the contrast: soft cake, crisp toffee, deep chocolate, crunchy nibs, and a creamy center. Slice, warm for ten seconds in the microwave, and serve—an elegant gift that becomes a comforting dessert, fresh from your own table.

INGREDIENTS & ALLERGENS

70% chocolate (cocoa beans from Tumaco, Colombia; organic cane sugar), all-purpose flour, brown sugar, Barhi dates, organic cane sugar, heavy cream, butter, eggs, coconut oil, corn syrup, cocoa nibs (cocoa beans from Tumaco, Colombia), cocoa butter, shredded coconut, vanilla extract, baking soda, baking powder, sea salt

Contains: milk, eggs, wheat, tree nuts (coconut)

WEIGHT
22.9 oz (650 g)
ADDITIONAL INFORMATION

Storage instructions:

Please enjoy within 2 to 3 days, or as indicated in the included materials.

Peanut-Free

Dandelion Chocolate Sticky Toffee & Date Cake
Sticky Toffee & Date Cake
Slice of chocolate cake on a plate with a fork.
MADE FOR THE JOURNEY
In French pâtisserie, gâteau de voyage — literally “travel cake”— describes a family of cakes created to keep well and withstand a journey. Traditionally made without fragile cream fillings or fresh fruit, these cakes relied on ingredients such as butter, eggs, nuts, dried fruit, syrups, and chocolate to remain moist and delicious. Chef Lisa brings together the portability of a gâteau de voyage and the comfort of warm sticky toffee pudding.
THE DATES
Our dates come from Robert Lower at Flying Disc Ranch in California’s Coachella Valley. Chef Lisa had long wanted to pair chocolate with dates, and this cake complements the flavor pairing well. Lisa tested several date varieties, including Medjool and Deglet Noor, before choosing Robert’s Barhi dates. They offer the most caramelly butterscotch flavor of the options, turning the batter a richer, darker caramel color, and are sweet without being overpowering.
A close-up of various dried dates piled together.
Person mixing chocolate batter in a bowl with a spatula.
HAND-CRAFTED BY OUR KITCHEN TEAM
In 2013, we began creating pastries at our small first chocolate factory on Valencia Street. The kitchen there was so tiny, it barely fit three people: Lisa, Mary, and Roman. Since then, our team has grown, and now we have two kitchens, one in San Francisco and one in Las Vegas. Our team travels the world to explore different cocoa origins, and to visit bakeries, restaurants, and events, seeking inspiration for new recipes that best highlight our single-origin chocolate.