Wildflower Honeycomb

a honey toffee with a light, rigid, sponge-like structure


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Classic honeycomb is made by trapping thousands of tiny, fluffy bubbles in cooling caramelized sugar, giving the finished candy its airy crunch. The crisp centers of NeoCocoa’s Wildflower Honeycomb, infused with floral notes from Sola Bee Farm’s Sacramento Valley wildflower honey, offer a delicate complexity that is otherworldly. Enrobed in our fudgy 70% Camino Verde, Ecuador chocolate, the sweet honey toffee has a light, rigid, sponge-like structure, and melts like a dream on the tongue.

NeoCocoa founder Christine Doerr’s one-of-a-kind Honeycomb is her second Dandelion collaboration. We met Christine in 2017 through La Cocina, a local non-profit incubator that helps women and people of color start and grow food businesses. Since then, Christine’s confections have earned serious recognition. After it was introduced in our 2020 Advent Calendar, we received so many requests for NeoCocoa’s honeycomb, we’ve added it to our permanent collection.


Dandelion 70% chocolate (cocoa beans from Camino Verde, Ecuador, organic cane sugar), honey, cane sugar, glucose, baking soda

Made in a facility that processes peanuts, milk, tree nuts (almonds, brazil nuts, cashews, hazelnuts, pecans, pistachios, walnuts, and coconuts), sesame, wheat, and soy.

Made in a kitchen that also processes sesame seeds.
3.0 oz (85 g)

Storage instructions:

store in a cool, dry place

Shelf life:

6 months


nut free

peanut free


NeoCocoa Collaborator Wildflower Honeycomb
Wildflower Honeycomb

Collaborator Feature


Christine Doerr


Christine Doerr

Christine Doerr has been a Dandelion collaborator since 2018, and an Advent Calendar partner since 2017. We never thought anything could top her popular Black Sesame Toffee Brittle (which won a well deserved Good Food Award in 2020), but her new creation, Wildflower Honeycomb, reminds us why Christine is one of our favorite partners.

Based in Oakland, Christine began her love affair with chocolate in the 1980s. As a teenager, she worked at a Cocolat chocolate shop, one of a chain of stores founded by Alice Medrich, who is credited with popularizing chocolate truffles in the San Francisco Bay Area. Christine’s experience at Cocolat eventually inspired her to enroll at the California Culinary Academy and, after graduation, go on to work as a pastry chef at various bakeries and restaurants throughout the Bay Area.

In the years since founding NeoCocoa, Christine has garnered some serious accolades. At the 2011 San Francisco International Chocolate Salon, she received multiple awards, including Best Truffle and Most Luxurious Chocolate Experience. Also in 2011, she was honored with the distinction of being named a Top 10 North American Chocolatier by Dessert Professional magazine. In 2017, her Black Sesame Toffee Brittle won a gold SOFI (Specialty Outstanding Food Innovation) award from the Specialty Food Association, and in 2020, a Good Food Award.

The Black Sesame Toffee Brittle and Wildflower Honeycomb are part of Dandelion Chocolate's collaborator program, in which we partner with craft chocolatiers who use our single-origin bean-to-bar chocolate in their confections.