Single-Origin
Truffle Collection

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Featuring five of our most chocolatey, nutty, buttery, and fruity cocoa origins, these truffles allow you to experience the full spectrum of flavors that may be found in our chocolate. The addition of only a few carefully chosen ingredients enhances the characteristic flavor notes of each origin; while the simple cube shape, pure ganache, and thin shell keep the focus on the chocolate itself.

These elegant chocolates are accompanied by an illustrated tasting guide offering notes on the cocoa origins, and the Truffles’ unique design incorporates gold patterns used to differentiate each origin on our bar wrappers. (All of our custom patterns are designed by Dandelion team members.)

Costa Esmeraldas, Ecuador - 2020 Harvest
Chocolate bar tasting notes: molasses, chocolate pudding, hint of blueberry
Confection tasting notes: chocolate cake batter, heavy cream, floral tea

Kokoa Kamili, Tanzania - 2019 Harvest
Chocolate bar tasting notes: pineapple cake, rose petal, hint of cocoa
Confection tasting notes: vanilla bean, yogurt, citrus

Ambanja, Madagascar - 2017 Harvest
Chocolate bar tasting notes: cherry yogurt, honey, fresh citrus
Confection tasting notes: fresh berries, black tea, anise

Maya Mountain, Belize - 2022 Harvest
Chocolate bar tasting notes: honey yogurt, lava cake, berries
Confection tasting notes: milk chocolate, strawberry, honey

Tumaco, Colombia - 2022 Harvest
Chocolate bar tasting notes: chocolate malt, almond praline, cream
Confection tasting notes: fudge, espresso, dark caramel

INGREDIENTS & ALLERGENS

  • 70% Dandelion chocolate (cocoa beans, organic cane sugar), heavy cream, glucose, cocoa butter (from Camino Verde, Ecuador). Contains: milk
  • Made in a facility that also processes peanuts, tree nuts (almonds, hazelnuts), wheat, and soy.
    WEIGHT
    6.3 oz (180 g)
    ADDITIONAL INFORMATION

    Storage instructions:

    store in a cool, dry place

    Vegetarian

    Gluten free

    Peanut free

    Dandelion Chocolate Single-Origin Truffle Collection
    Single-Origin Truffle Collection

    The Five Origins

    Costa Esmeraldas bar

    COSTA ESMERALDAS,
    ECUADOR

    2020 HARVEST

    chocolate bar tasting notes
    molasses, chocolate pudding, hint of blueberry

    confection tasting notes
    chocolate cake batter, heavy cream, floral tea

    Kokoa Kamili bar

    KOKOA KAMILI,
    TANZANIA

    2019 HARVEST

    chocolate bar tasting notes
    pineapple cake, rose petal, hint of cocoa

    confection tasting notes
    vanilla bean, yogurt, citrus

    Ambanja bar

    AMBANJA,
    MADAGASCAR

    2017 HARVEST

    chocolate bar tasting notes
    cherry yogurt, honey, fresh citrus

    confection tasting notes
    fresh berries, black tea, anise

    Maya Mountain bar

    MAYA MOUNTAIN,
    BELIZE

    2022 HARVEST

    chocolate bar tasting notes
    honey yogurt, lava cake, berries

    confection tasting notes
    milk chocolate, strawberry, honey

    Tumaco bar

    TUMACO,
    COLOMBIA

    2022 HARVEST

    chocolate bar tasting notes
    chocolate malt, almond praline, cream

    confection tasting notes
    fudge, espresso, dark caramel

    Behind the Scenes

    How the confections team works their magic to create hand-crafted, single-origin truffles

    Step 1: Making Ganache

    Our first step is making the single-origin ganache that will fill each truffle. We heat cream and a little glucose to a boil, pour the warm liquid over the chocolate, and emulsify the mixture using an immersion blender until it's smooth and glossy. We let the ganache cool while completing the rest of the process.

    Step 2: Casting

    This step involves using tempered chocolate to coat the insides of the chocolate molds. Chocolate is poured into a mold and spread evenly in each cavity. We use a vibrating table to remove any air pockets, then remove excess chocolate and scrape the mold clean once the shell is the right thickness.

    Step 3: Filling

    Once all of the shells are cast, we fill each truffle with single-origin ganache that's been cooled to 30°C. We fill each truffle with just about 9 grams of ganache.

    Step 4: Capping

    After the shells are filled with ganache and the ganache has crystallized, or set, we seal them with a layer of chocolate. Tempered chocolate is spread over the top of the mold, a gold-patterned transfer sheet is adhered, and the excess chocolate underneath the transfer sheet is scraped off.

    Step 5: Unmolding

    The molds are then cooled in the refrigerator for 15 minutes. Once they are slightly chilled, we invert them onto a table, allowing the truffles to fall out of the mold.

    Step 6: Boxing

    The last step is boxing them. Each truffle is carefully placed in its origin's spot in the box and the box is sealed up and shipped to you!