Limited Edition

Hanaskog Wilderness Collection

a seasonal bonbon assortment

Sale price Price $65 Regular price - Ships November 29

Hanaskog Wilderness Collection

Håkan Chocolatier

Exclusively by pre-order: These Bonbons will begin shipping the week of November 29th; for orders that include other items, those items will be shipped together with the Collections. Pick-up orders will be available beginning November 30th. 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.

For our second collaboration with Håkan Mårtensson of Beacon, New York-based HÅKAN Chocolatier, Håkan beckons us outside. In Hanaskog, the 1250-person southern Swedish town where he grew up, wild berries were plentiful, and a local coffee roastery often filled the air with fragrance. Håkan’s winter bonbons explore bright flavors of his Swedish-countryside childhood, conveyed in juicy, berried caramels, and both soft and firm ganaches — all paired with our fudgy 70% Camino Verde, Ecuador chocolate, and complemented by enticing textural finishes.

Confections in This Collection:

  • 5 Raspberry Rosemary Liquid Caramels
  • 5 Blackberry Björnbärs
  • 5 Arctic Lingonberry Bonbons
  • 5 Red Currant Bonbons
  • 5 Morning Coffee Bonbons
Ingredients & Allergens

Dandelion 70% chocolate (cocoa beans from Camino Verde, Ecuador, organic cane sugar), sugar, cocoa butter, cream, milk powder, butter, red currants, lingonberries, blackberries, raspberries, glucose, sorbitol, Cognac, rosemary, salt, color (cocoa butter, FD&C Dye & Lake colors: Blue 1, Blue 2, Red 40, Yellow 5, Yellow 6; titanium dioxide) vanilla, espresso beans, pectin, sunflower lecithin, soy lecithin

Contains: milk, soy, and less than 5% alcohol

Made in a facility that also processes tree nuts (hazelnuts, almonds), milk, egg, peanuts, soy, and wheat.
Weight
12.16 oz (345 g) (25-piece collection)
Learn More
Learn more about our cocoa beans and sugar — the region, the farms, and the producers.

Collab

A COLLABORATION WITH HÅKAN CHOCOLATIER

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Free shipping
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Five Swedish-inspired flavors

Raspberry Rosemary Liquid Caramel

RASPBERRY ROSEMARY LIQUID CARAMEL

Bright raspberry fluid caramel accented with flaked rosemary salt, encased in 70% Camino Verde, Ecuador chocolate, and rolled in delicate sugar crystals

Blackberry Björnbär

BLACKBERRY BJÖRNBÄR

Velvety-firm, tangy-sweet fresh blackberry and Camino Verde, Ecuador chocolate ganache, enrobed in more 70% Camino Verde, Ecuador chocolate

Arctic Lingonberry Bonbon

ARCTIC LINGONBERRY BONBON

Silky, Cognac-spiked ganache of tart lingonberry purée, rich cream, and 70% Camino Verde, Ecuador chocolate, piped into a berry-red-glossed chocolate shell

Red Currant Bonbon

RED CURRANT BONBON

Toothsome red-currant and Camino Verde, Ecuador chocolate ganache, enrobed in 70% Camino Verde, Ecuador chocolate, and finished with soft-red chocolate drizzle

Morning Coffee Bonbon

MORNING COFFEE BONBON

Creamy, Colombian coffee-infused 70% Camino Verde, Ecuador chocolate ganache, piped into chocolate shells and dusted with brown and white sugar crystals

About Our Collaborator

Håkan Mårtenssen

Håkan Mårtensson

BEACON, NY

Håkan Mårtensson

BEACON, NY

Håkan Mårtensson of HÅKAN Chocolatier crafts chocolates and confections featuring hard-to-find ingredients with a distinctly Nordic bite, balancing salty and sweet, bitter and sour, and rough and elegant flavors. Drawing upon his background as a sculptor on the Swedish National Culinary Team, Mårtensson’s chocolate speakeasy in Beacon, New York offers a wide selection of the chocolatier’s sculptural creations, including stunning bonbons and exquisite chocolate tablets.

Håkan Mårtensson of HÅKAN Chocolatier crafts chocolates and confections featuring hard-to-find ingredients with a distinctly Nordic bite, balancing salty and sweet, bitter and sour, and rough and elegant flavors. Drawing upon his background as a sculptor on the Swedish National Culinary Team, Mårtensson’s chocolate speakeasy in Beacon, New York offers a wide selection of the chocolatier’s sculptural creations, including stunning bonbons and exquisite chocolate tablets.

Chocolate makers & Chocolatier's

Chocolate Makers & Chocolatiers

What’s the difference and how do we partner together?

While chocolate makers make chocolate from the bean, chocolatiers use finished chocolate to create truffles, bonbons, and confections.

Many of our chocolatier partners have collaborated with us since our earliest days, back when we were at the Noe Valley and Mission farmers' markets. When we first started, we turned to this food community for advice. We’ve shared work spaces, taste-tested recipes, traded equipment tips, and commiserated over the City’s crazy permitting process.

It’s an exciting time for the craft-chocolate community, and it wouldn’t be nearly as special without chocolate-maker-and-chocolatier collaboration and special relationships. Since we don’t add emulsifiers or additional cocoa butter, our chocolate is tricky to work with. As a result, making truffles or chocolate-covered confections can be especially challenging. Still, our collaborators remain undaunted, inventing new recipes and chocolate collections each year. We celebrate their talents and are thrilled to share their treats with you.