Dandelion Chocolate will be releasing original items such as Christmas cakes and stollen to brighten up Christmas 2019. Reservations will begin on November 1st.
"Christmas Chocolate Cake" (4,500 yen)
(c) Dandelion Chocolate Japan
For the first time, Dandelion Chocolate Japan has lined up four items perfect for Christmas.
"Christmas Chocolate Cake" (4,500 yen) is a chocolate mousse cake made with cocoa beans from the Dominican Republic. The light-textured cacao nib dacquoise, mixed with powdered cacao nibs, is topped with an intriguingly crunchy chocolate crunch and "H2O chocolate," all wrapped in chocolate mousse. The surface is adorned with a beautiful, glossy glaze. "H2O chocolate" was specially developed for this occasion, using water, a traditional method of chocolate taboo. The addition of water successfully brings out the orange-like tartness of the single-origin cacao beans from the Dominican Republic. Experience a new world of cacao.
Reservations are accepted online (https://dandelionchocolate.jp/) from November 1st to December 14th. Pickup is available from December 21st to 25th at the location selected at the time of reservation: Factory & Cafe Kuramae, Ise Geku-mae, Kamakura, Kyoto Higashiyama Ichinenzaka, or Bean to Bar Lounge Omotesando. Due to limited stock, sales will end once sold out.
Stollen (3,500 yen)
(c) Dandelion Chocolate Japan
Stollen (3,500 yen), a Christmas treat of German origin, is now also available in a Dandelion Chocolate design. Rich chocolate made from cacao from the Dominican Republic is kneaded into the dough, and the inside is simply filled with orange peel, raisins, dried figs, walnuts, and cacao nibs. By soaking the orange peel in Cointreau, the raisins in rum, and the figs in red wine infused with cloves, star anise, lemon peel, and cinnamon, different liqueurs bring out the full flavor of the ingredients, resulting in a rich, flavorful taste. The sprinkling of cocoa nib sugar on top enhances the aroma of the stollen as it matures over the days.
Pre-orders are available on the online store from November 1st to December 14th. Shipping will begin on November 27th. From November 27th to December 25th, the product will also be available at Factory & Cafe Kuramae, Ise Geku-mae store, Kamakura store, Kyoto Higashiyama Ichinenzaka store, and Bean to Bar Lounge Omotesando. Due to limited quantities, sales will end once sold out. 2019 Bean to Bar Chocolate Advent Calendar (¥10,000) (c) Dandelion Chocolate Japan The 2019 Bean to Bar Chocolate Advent Calendar (¥10,000), which began selling in San Francisco in 2015 and has been a hit every year, is now available in Japan for the first time. This uniquely Japanese advent calendar features a colorful and unique selection of sweets, brought together by popular craft chocolate shops across Japan. Each brand's original chocolate treats will add excitement to the days leading up to Christmas. Available online only. Reservations will begin on November 1st, with delivery between November 26th and 30th. Limited to 100 units, sales will end when sold out.
Left: "Chocolate Spread" (1,600 yen), Right: "Nib Milk Jam" (1,600 yen)
(c) Dandelion Chocolate Japan
From late October, the rich "Chocolate Spread" (1,600 yen) and the "Nib Milk Jam" (1,600 yen), made with chocolate and luxuriously blended with nibs, will be on sale. The "Chocolate Spread" is a rich chocolate spread with sweet caramel that melts in your mouth. The "Nib Milk Jam" is accented by the crunchy texture of cocoa nibs, creating an exquisite harmony of milk and cocoa. Enjoy it by spreading it on toasted toast or warmed croissants, or pair it with cheese or fruit, or with granola or ice cream.
Why not celebrate Christmas with some carefully selected chocolate sweets?
"Christmas Chocolate Cake" (4,500 yen)(c) Dandelion Chocolate Japan
For the first time, Dandelion Chocolate Japan has lined up four items perfect for Christmas.
"Christmas Chocolate Cake" (4,500 yen) is a chocolate mousse cake made with cocoa beans from the Dominican Republic. The light-textured cacao nib dacquoise, mixed with powdered cacao nibs, is topped with an intriguingly crunchy chocolate crunch and "H2O chocolate," all wrapped in chocolate mousse. The surface is adorned with a beautiful, glossy glaze. "H2O chocolate" was specially developed for this occasion, using water, a traditional method of chocolate taboo. The addition of water successfully brings out the orange-like tartness of the single-origin cacao beans from the Dominican Republic. Experience a new world of cacao.
Reservations are accepted online (https://dandelionchocolate.jp/) from November 1st to December 14th. Pickup is available from December 21st to 25th at the location selected at the time of reservation: Factory & Cafe Kuramae, Ise Geku-mae, Kamakura, Kyoto Higashiyama Ichinenzaka, or Bean to Bar Lounge Omotesando. Due to limited stock, sales will end once sold out.
Stollen (3,500 yen)(c) Dandelion Chocolate Japan
Stollen (3,500 yen), a Christmas treat of German origin, is now also available in a Dandelion Chocolate design. Rich chocolate made from cacao from the Dominican Republic is kneaded into the dough, and the inside is simply filled with orange peel, raisins, dried figs, walnuts, and cacao nibs. By soaking the orange peel in Cointreau, the raisins in rum, and the figs in red wine infused with cloves, star anise, lemon peel, and cinnamon, different liqueurs bring out the full flavor of the ingredients, resulting in a rich, flavorful taste. The sprinkling of cocoa nib sugar on top enhances the aroma of the stollen as it matures over the days.
Pre-orders are available on the online store from November 1st to December 14th. Shipping will begin on November 27th. From November 27th to December 25th, the product will also be available at Factory & Cafe Kuramae, Ise Geku-mae store, Kamakura store, Kyoto Higashiyama Ichinenzaka store, and Bean to Bar Lounge Omotesando. Due to limited quantities, sales will end once sold out. 2019 Bean to Bar Chocolate Advent Calendar (¥10,000) (c) Dandelion Chocolate Japan The 2019 Bean to Bar Chocolate Advent Calendar (¥10,000), which began selling in San Francisco in 2015 and has been a hit every year, is now available in Japan for the first time. This uniquely Japanese advent calendar features a colorful and unique selection of sweets, brought together by popular craft chocolate shops across Japan. Each brand's original chocolate treats will add excitement to the days leading up to Christmas. Available online only. Reservations will begin on November 1st, with delivery between November 26th and 30th. Limited to 100 units, sales will end when sold out.
Left: "Chocolate Spread" (1,600 yen), Right: "Nib Milk Jam" (1,600 yen) (c) Dandelion Chocolate Japan
From late October, the rich "Chocolate Spread" (1,600 yen) and the "Nib Milk Jam" (1,600 yen), made with chocolate and luxuriously blended with nibs, will be on sale. The "Chocolate Spread" is a rich chocolate spread with sweet caramel that melts in your mouth. The "Nib Milk Jam" is accented by the crunchy texture of cocoa nibs, creating an exquisite harmony of milk and cocoa. Enjoy it by spreading it on toasted toast or warmed croissants, or pair it with cheese or fruit, or with granola or ice cream.
Why not celebrate Christmas with some carefully selected chocolate sweets?
