Kinu Chocolate: Hojicha

In Japanese, nama means “raw” or “fresh” — conveying the delicacy and purity that defines a style of confection popular in Japan. This is the Dandelion take on these incredibly silky pavé truffles made of 70% chocolate melted into a high ratio of sweet, fresh cream, sourced from Japan’s northernmost island of Hokkaido. The extra-high cream content creates a light, decadent ganache that melts into smooth luxury on the tongue. Once firm, the fresh ganache is pressed tightly and cut into cubes, then dusted with fine, unroasted natural cocoa powder, also sourced from Zorzal Comunitario. 

Developed in Tokyo, all three varieties showcase the subtle flavor nuances of Dandelion Japan’s 70% Zorzal Comunitario, Dominican Republic chocolate.  Japanese Citrus: Ikoyan features velvety Zorzal Comunitario, Dominican Republic chocolate ganache, melded with tangy-sweet Miyauchi iyokan; the citrus’ juicy, mandarin-like sweetness complements the cocoa’s natural brightness.

You may also select the trio, which contains one box each of each variety: Classic Chocolate, Hojicha, and Japanese Citrus: Iyokan.

This chocolate is best savored immediately — indulgence in its purest form.