Tokyo Gâteau

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In our 430-square-foot Kuramae kitchen, our Tokyo Pastry team hand-makes these delicate, French-style Gâteaux au Chocolat in very limited batches. Developed to highlight the distinctive tasting notes of two complementary chocolate origins — Dandelion Japan 70% Anamalai, India, 2019 Harvest chocolate, and Dandelion Japan 70% Maya Mountain, Belize, 2022 Harvest chocolate — these fudgy, almost cheesecake-like confections are crafted from single-origin chocolate, organic cane sugar, orange-yolked eggs, and unsalted butter. They contain no flour, and their silky texture is achieved by precise mixing and careful monitoring of ingredient temperature.

These tender Gâteaux may be enjoyed chilled, warmed, or gently heated. A small slice goes a long way, and offers entirely unique flavors and textures at each temperature: Chilled, the cakes have a texture similar to soft cheese; at room temperature, the chocolate flavor intensifies; and when warmed gently in the oven, the cakes transform into something akin to a soufflé — incredibly light and airy. We’ve never had anything quite like them. 

Each Gâteau serves seven to ten people.

Single or Duo

Our Tokyo Gâteau is available as a single cake made from 70% Anamalai, India, 2019 Harvest chocolate; or you may select a Tokyo Gâteau Duo, which pairs one delicately fruity Anamalai cake with a lush Maya Mountain, Belize, 2022 Harvest chocolate cake, featuring notes of raspberry jam, dark cherry, and milk tea.

Shipping and Storage

Each cake is wrapped in parchment paper and protected in a reusable paulownia wood box. The Gâteaux are shipped via USPS Priority Mail, with ice packs; upon receipt, we recommend storing in the refrigerator for up to one month. These cakes also freeze beautifully.


Dandelion 70% chocolate (cocoa beans from Anamalai, India, and Maya Mountain, Belize; organic cane sugar), butter, organic cane sugar, eggs


Milk, eggs
Made in a facility that also processes milk, wheat, eggs, peanuts, soy, sesame, tree nuts (almonds, hazelnuts).
19.4 oz (550 g)

Storage instructions:

Refrigerate upon receipt (can be frozen)

Shelf life:

Refrigerate or Freeze upon receipt - good for roughly one month in the refrigerator (can be frozen) For best flavors, the gâteau can be frozen for up to 3 months.


Gluten free

Nut free

Peanut free

Dandelion Chocolate Tokyo Gâteau
Tokyo Gâteau
Tokyo Gâteau

Made From Just Four Carefully Sourced Ingredients, Air-Shipped Directly From Tokyo

In order to express the spectra of flavors in two complementary cocoa origins, our Tokyo team bakes these Gâteaux from just four pure ingredients: Dandelion Japan chocolate, organic cane sugar, orange-yolked Japanese eggs, and unsalted Japanese cultured butter. We’ve tried recreating our Japanese Gâteau’s unique flavors in San Francisco, but even following our Japan team’s recipe exactly, the cakes never come out quite the same: Japanese egg yolks are richer; our grass-fed butter tastes slightly differently; and the cakes’ whipped-fudge consistency requires mixing at just the right temperature.

Anamalai India

first GâTEAU


notes of grapefruit, cream cheese, and vanilla

Our chocolate made from Anamalai beans typically features bright, fruity acidity, and transforms when baked, yielding mellow, cheesecake-like richness. Our 2024 cake highlights 2019 Harvest chocolate, whose notes of apple caramel, yogurt, and black tea evolve subtly in the oven, so the finished Gâteau tastes of grapefruit, cream cheese, and vanilla.

second GâTEAU


notes of berries, raspberry jam, dark-cherry milk tea, and toasted bread

Dandelion Japan’s 70% Maya Mountain, Belize, 2022 Harvest chocolate offers flavors of cream cheese, a hint of red berry, and chocolate cake. Our Japan team tailors their cake recipe so that the finished Maya Mountain Gâteau features notes of berries, raspberry jam, dark-cherry milk tea, and toasted bread. The fruity, berry-cherry aromas are a beautiful complement to the Anamalai cake’s gentle tang. We suggest sampling small bites of each cake — first separately, then together!

Anamalai India

The Story of Our Signature Gâteau

Mai Tsuji

Dandelion Japan’s Chef Mai introduced a flourless, four-ingredient, single-origin-chocolate cake to celebrate our Kuramae location’s first Christmas in 2016. The original Gâteau au Chocolat, made with creamy Zorzal Estate, Dominican Republic chocolate, was conceived as a one-time seasonal treat — but quickly grew to be our Japan team’s most-requested online confection.

Our Tokyo Pastry team still bakes every Gâteau au Chocolat by hand, in limited batches produced throughout the year for their Japanese guests. We are fortunate to receive a small number of these cakes straight from Kuramae each spring, just in time for Mother’s Day — and this year, we are especially lucky that our Japanese team has created a second Maya Mountain, Belize cake exclusively for us to include in our 2024 Tokyo Gâteau Duo.