Our Tokyo Gâteau, crafted to highlight the distinctive tasting notes of unique single-origin chocolate, returns this spring. Dandelion Japan’s Pastry Chef Mai and her small team hand-make every delicate, French-style Gâteau in their 430-square-foot Kuramae kitchen, in very limited batches.
This fudgy, gently tangy, almost cheesecake-like confection is crafted from Dandelion chocolate, organic cane sugar, orange-yolked eggs, and unsalted butter. It contains no flour, and its silky texture is achieved by precise mixing technique and careful monitoring of ingredient temperature.
Mai’s tender, chocolatey cakes may be enjoyed chilled, at room temperature, or gently heated; they offer entirely unique flavors and textures at each temperature.
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.
Pickup is available from April 24th – May 30th.
- Ingredients & Allergens
-
Dandelion 70% chocolate (cocoa beans from Anamalai, India, and 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
-
NET WEIGHT
Single: 9.7 oz (275 g)
Double: 19.4 oz (550 g) - Learn More
- Learn more about our cocoa beans and sugar — the region, the farms, and the producers.
