Dandelion Chocolate Tokyo Gâteau No / Gâteaux Duo Dandelion Chocolate Tokyo Gâteau No / Gâteaux Duo
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Dandelion Chocolate Tokyo Gâteau Dandelion Chocolate Tokyo Gâteau
Dandelion Chocolate Tokyo Gâteau Dandelion Chocolate Tokyo Gâteau
Dandelion Chocolate Tokyo Gâteau Dandelion Chocolate Tokyo Gâteau
Dandelion Chocolate Tokyo Gâteau Dandelion Chocolate Tokyo Gâteau
Dandelion Chocolate Tokyo Gâteau Dandelion Chocolate Tokyo Gâteau
Dandelion Chocolate Tokyo Gâteau Yes / Gâteaux Duo Dandelion Chocolate Tokyo Gâteau Yes / Gâteaux Duo
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Dandelion Chocolate Tokyo Gâteau No / Gâteaux Duo Dandelion Chocolate Tokyo Gâteau No / Gâteaux Duo
Dandelion Chocolate Tokyo Gâteau No / Single Gâteau Dandelion Chocolate Tokyo Gâteau No / Single Gâteau
Dandelion Chocolate Tokyo Gâteau Dandelion Chocolate Tokyo Gâteau
Dandelion Chocolate Tokyo Gâteau Dandelion Chocolate Tokyo Gâteau
Dandelion Chocolate Tokyo Gâteau Dandelion Chocolate Tokyo Gâteau
Dandelion Chocolate Tokyo Gâteau Dandelion Chocolate Tokyo Gâteau
Dandelion Chocolate Tokyo Gâteau Dandelion Chocolate Tokyo Gâteau
Dandelion Chocolate Tokyo Gâteau Yes / Gâteaux Duo Dandelion Chocolate Tokyo Gâteau Yes / Gâteaux Duo
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Tokyo Gâteaux

Traditional, reusable Japanese cloth wrap, made of golden-yellow-striped 100% cotton; ideal for gifts of all shapes and sizes.
Traditional, reusable Japanese cloth wrap, made of golden-yellow-striped 100% cotton; ideal for gifts of all shapes and sizes.
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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 Dandelion Japan 70% Anamalai, India chocolate, this fudgy, subtly tangy, almost cheesecake-like confection is crafted from single-origin chocolate, organic cane sugar, orange-yolked eggs, and unsalted butter. It contains no flour, and its silky texture is achieved by precise mixing and careful monitoring of ingredient temperature.

This year’s Gâteau highlights 2024 Harvest chocolate, whose notes of raisin, pie crust, and black sugar transform subtly during baking, so the finished cake tastes of caramel, fresh cream, and vanilla. The cake may be enjoyed at any temperature: Chilled, the cake has a texture similar to soft cheese; at room temperature, the chocolate flavor intensifies; and when warmed gently in the oven, the cake becomes something akin to a soufflé — incredibly light and airy. We’ve never had anything quite like it.

Each Gâteau serves seven to ten people.

Single or Duo

Our Tokyo Gâteau is available as a single cake made from 70% Anamalai, India, 2024 Harvest chocolate; or you may select a Tokyo Gâteaux Duo, which pairs one delicately fruity Anamalai cake with a rich Zorzal Comunitario, Dominican Republic, 2024 Harvest chocolate cake, featuring notes of sage, milk chocolate pudding, and brownie.

INGREDIENTS & ALLERGENS

Dandelion Japan 70% chocolate (cocoa beans from Anamalai, India; Bến Tre, Vietnam; organic cane sugar), butter, organic cane sugar, eggs


Contains: milk, eggs


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

WEIGHT
9.7 oz (275 g)
1.2 lb (0.55 kg)
ADDITIONAL INFORMATION

Storage instructions:

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.

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.

Vegetarian

Gluten free

Nut free

Peanut free

Dandelion Chocolate Tokyo Gâteau No / Gâteaux Duo
Tokyo Gâteau
Tokyo Gâteau

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

We’ve tried recreating our Japanese Gâteau’s unique flavors in San Francisco, and even following our Kuramae team’s recipe exactly, it never comes out quite the same. Japanese egg yolks are extra-rich; our grass-fed butter tastes slightly differently; and the cake’s whipped-fudge consistency must be achieved by mixing at just the right temperature. So we air-ship a small number of petite cakes directly from our Tokyo kitchen, in tiny batches.

Tokyo Gateau

first GâTEAU

ANAMALAI, INDIA

notes of caramel, fresh cream, and vanilla

Our chocolate made from Anamalai beans typically features bright, fruity acidity, and transforms when baked, yielding mellow, cheesecake-like richness. Our cake highlights 2024 Harvest chocolate, whose notes of raisin, pie crust, and black sugar evolve subtly in the oven, so the finished Gâteau tastes of caramel, fresh cream, and vanilla.

second GâTEAU

ZORZAL COMUNITARIO, DOMINICAN REPUBLIC

notes of sage, milk chocolate pudding, & brownie

Dandelion Japan’s 70% Zorzal Comunitario, Dominican Republic, 2024 Harvest chocolate offers warm flavor notes of spiced cinnamon, chocolate, and oolong tea. Our Japan team tailors the cake recipe for this harvest, so the Gâteau yields nuanced flavors of sage, milk chocolate pudding, and brownie.

Tokyo Gateau

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 Bến Tre, Vietnam cake exclusively for us to include in our 2025 Tokyo Gâteau Duo.

A Few Kind Words