Gâteau au Chocolat

air-shipped direct once a year
from our Tokyo kitchen

Sale price Price $55 Regular price

Gâteau au Chocolat

Dandelion Chocolate Japan

Free shipping

Shipping nationwide. Pick-up orders available Monday through Friday this week. Should you need help placing your pre-order, please don't hesitate to reach out for assistance at (415) 349-0942 or info@dandelionchocolate.com.

One of our richest, most chocolatey dessert experiences, our four-ingredient Gâteau au Chocolat returns this year by (extremely!) popular demand. Dandelion Japan’s Pastry Chef Mai and her eight-person team hand-make every delicate, French-style Gâteau in their 430-square-foot Kuramae kitchen, always in 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 (yes, it's gluten-free!), and its silky texture is achieved by a precise mixing technique and careful monitoring of ingredient temperature. A small slice goes a long way: When chilled, the cake offers a texture similar to soft cheese; at room temperature, chocolate flavor intensifies; and if you warm the cake gently in the oven, it transforms into something akin to a soufflé — incredibly light and airy. We’ve never had anything quite like it.

To celebrate single-origin chocolate this year, we’re presenting a special Gâteau Duo — a side-by-side tasting of two distinctive chocolates, as expressed in exquisite cakes. The Duo features a deeply chocolatey Hacienda Azul, Costa Rica Gâteau (velvety in texture, with round, “friendly” flavors reminiscent of chocolate mousse and candied nuts), paired with our original, lightly fruity Anamalai, India Gâteau.

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.

Ingredients & Allergens
Ingredients: 70% Dandelion chocolate (cocoa beans from Anamalai, India and / or Hacienda Azul, Costa Rica, organic cane sugar), butter, organic sugar, eggs

Contains: milk, eggs
*Made in a facility that processes dairy, tree nuts (almonds and hazelnuts), and wheat.
Weight
NET WEIGHT

9.7 oz (275 g) each

Each petite cake contains approximately four servings, suitable for one to two people.
Learn More
Learn more about our cocoa beans and sugar — the region, the farms, and the producers.
+

Four Ingredients, No Flour,
Loads of Technique

We’ve tried approximating Mai’s unique Gâteau in San Francisco, but even following her recipe exactly, it never comes out quite the same. Japanese egg yolks offer full-bodied lush flavor; their butter has a higher fat content than our California grass-fed dairy; and it takes a skilled hand to create the cake’s whipped-fudge consistency at just the right temperature. So we air-ship a small number of petite cakes directly from Mai’s kitchen once a year.

Chef Mai’s extremely popular Gâteau au Chocolat began at Christmas of 2016, the first year our Dandelion Chocolate Japan location was open. With just four ingredients (and no flour), Mai baked a small batch of French-style cakes in Kuramae’s 430-square-foot kitchen. What was supposed to be just a seasonal product grew to be our Japan team’s most-requested online confection. Each teau is hand-made by Mai and her eight-person team, and she guesses they’ve made about 20,000 Gâteaux to date, though always in limited quantities.

Each cake is delicate and compact, and a small slice goes a long way. When served cold, the cake has a texture similar to soft cheese, while at room temperature, the chocolate flavor intensifies. If you warm the cake gently in the oven, it transforms into something akin to a soufflé — incredibly light and airy. We’ve never found anything else quite like it.

#1

SINGLE-ORIGIN CHOCOLATE

At Dandelion, we aim to highlight single-origin cocoa beans’ characteristic tasting notes: Every chocolate batch is made of one cocoa harvest from a single location, or “origin,” and tastes unique. Chef Mai, baking experimentally, found that combining high-quality butter and nutrient-dense Japanese eggs with pure single-origin chocolate coaxes new flavors from the chocolate. In 2018, she stirred our lemony, yogurty 70% Anamalai, India chocolate — for which she developed the bright, fruity flavor profile — into her Gâteau recipe, and was intrigued when the finished cake tasted subtly of cheesecake. The result became our fan-favorite Gâteau.

#2

Organic Cane Sugar

The organic cane sugar in our chocolate, and in these Gâteaux, comes from the Native Green Cane Project, which operates a sustainable, regenerative sugar plantation a little over 200 miles northwest of São Paulo. Their sugar is unusually clean-tasting; it brings pure sweetness to chocolate and baked goods, without adding extraneous flavor.

#3

Japanese Eggs

To bake these cakes, Mai and her team use “Maximum Koi Tamago” eggs (“koi” means “strong,” and “tamago” is “egg”), produced to maximize yolk richness while bolstering the chickens’ health. Chickens are fed a nutrient-dense blend containing paprika, causing the hens to lay exceptionally sweet, rich eggs, wonderful for baking; not only are the yolks extra-yellow, thick, and elastic, but the whites are very elastic, and taste especially fresh.

#4

Japanese Butter

Unsalted, high-butterfat Japanese butter gives our Gâteau its lush texture. The butter is churned seasonally on the northern Japanese island of Hokkaido, where wide green pastures and a cool climate support relaxed, contented cows who provide sweet milk, which is said to have a hint of natural vanilla flavor.

Our 2022 Gâteau Duo

featuring two cocoa origins

Chef Mai and her eight-person team find that these two single-origin chocolates, baked into Gâteaux, are beautifully complementary. The Hacienda Azul, Costa Rica Gâteau’s round, truffle-like notes make a delicious foil for the Anamalai, India Gâteau’s delicately fruity, cheesecake-like flavors. We suggest sampling small bites of each cake — first separately, then together.

ANAMALAI
INDIA

At Regal Plantations, just outside Anamalai in Tamil Nadu, India, brothers-in-law Karthikeyan Palanisamy and Harish Kumar cultivate cacao trees intercropped with coconut palms, nutmeg trees, and other smaller species, improving both the soil’s health and the quality of the crops. Our chocolate made from Anamalai beans typically features bright, fruity acidity — lemon, yogurt, raisins — but transforms when baked into Mai’s Gâteau, yielding mellow, cheesecake-like richness.

Hacienda Azul
Costa Rica

Hacienda Azul is Wilfred Zeuner’s beautiful, gently hilly single-estate cacao farm near Turrialba, Costa Rica. The river-bisected land hosts six high-yield, disease-resistant, non-GMO cacao cultivars resulting from 30 years of research by CATIE (The Tropical Agricultural Research and Higher Education Center). Wilfred and team ferment and dry their wet beans with great care, hand-turning them as they dry; the resulting cocoa is consistently excellent, with a range of intriguing tasting notes. Blended into the second Gâteau of this year’s Duo, our fudgy Hacienda Azul chocolate becomes creamy, “round,” and truffle-like, with notes of chocolate mousse, dulce de leche, and a hint of candied nut.

The History of Our Signature Gâteau

FROM PASTRY CHEF MAI TSUJI

In Our Tokyo Kitchen

Dandelion Japan’s Chef Mai introduced a flourless, four-ingredient, single-origin-chocolate cake in 2016 to celebrate her Kuramae location’s first Christmas. The original Gâteau au Chocolat, made with creamy Zorzal Communitario, Dominican Republic chocolate, was conceived as a one-time seasonal treat — but quickly grew to be our Japan team’s most-requested online confection.

In 2017, Mai and her team created a Gâteau using Cahabón, Guatamala chocolate. They discovered that in bar form, the origin tasted of fresh grapes, then acquired a notable red-wine aroma during baking, although no alcohol was added to the cake batter. Mai realized that by combining various ingredients (eggs, butter, etc.) with single-origin chocolate, one could elicit a brand-new “personality” from an origin.

Exploring further possibilities in 2018, Mai test-baked her Gâteau with five different cocoa origins. She found that our 70% Anamalai, India chocolate — for which she had developed the flavor profile — underwent an outstanding transformation. In bar form, the origin featured bright, fruity acidity, like lemon and yogurt; then it evolved during baking to offer rich, subtly tangy cheesecake-like flavors. Our Japan team shipped a small number of the hand-made Anamalai, India Gâteaux to S.F., where we offered them online, and the cakes sold out in a flash.

Mai and her team still bake every Gâteau au Chocolat by hand, in limited batches produced throughout the year for their Japanese guests. We are fortunate to receive a small number of these cakes straight from Kuramae each spring.

Dandelion Japan’s Chef Mai introduced a flourless, four-ingredient, single-origin-chocolate cake in 2016 to celebrate her Kuramae location’s first Christmas. The original Gâteau au Chocolat, made with creamy Zorzal Estate, Dominican Republic chocolate, was conceived as a one-time seasonal treat – but quickly grew to be our Japan team’s most-requested online confection.

In 2017, Mai and her team created a Gâteau using Cahabón, Guatamala chocolate. They discovered that in bar form, the origin tasted of fresh grapes, then acquired a notable red-wine aroma during baking, although no alcohol was added to the cake batter. Mai realized that by combining various ingredients (eggs, butter, etc.) with single-origin chocolate, one could elicit a brand-new “personality” from an origin.

Exploring further possibilities in 2018, Mai test-baked her Gâteau with five different cocoa origins. She found that our 70% Anamalai, India chocolate – for which she had developed the flavor profile – underwent an outstanding transformation. In bar form, the origin featured bright, fruity acidity, like lemon and yogurt; then it evolved during baking to offer rich, subtly tangy cheesecake-like flavors. Our Japan team shipped a small number of the hand-made Anamalai, India Gâteaux to S.F., where we offered them online for Mother’s Day, and the cakes sold out in a flash.

Mai and her team still bake every Gâteau au Chocolat by hand, in limited batches produced throughout the year for their Japanese guests. We are fortunate to receive a small number of these cakes straight from Kuramae each spring, just in time for Mother’s Day.