LIMITED EDITION

Kōyō and Momiji Collection

sixteen bonbons, four autumn flavors

Sale price Price $60 Regular price

Deux Cranes Bonbon Collection

Dandelion Chocolate

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In Japan, kōyō characterizes the brilliant color transformation of autumn leaves, and momiji refers specifically to ruddy maple leaves, a national symbol for Japanese fall. Inspired by their Japanese heritage and the esthetics of both Japanese and French food cultures, Los Gatos confectioner Deux Cranes hand-crafts this exquisite, small-batch seasonal collaboration featuring sixteen bonbons, in four varieties vibrant with fragrant spices, fresh citrus, roasted hazelnuts, and roasted black and golden sesame.

This collection evokes flavors from Head Chocolatier Michiko’s youth in Japan — a home filled with the scent of cookies at the start of baking season, sweet potatoes roasting in burning leaves, sesame bao purchased in Chinatown, and classic chai spices. Each silky-rich caramel, toasty-nutty praliné, and crisp cookie butter is hand-made using French technique, and pairs perfectly with the classically chocolatey flavor notes of our 70% House Blend chocolate.

This collection includes four distinctive confections:

HAZELNUT-KINAKO PRALINÉ
SESAME PRALINÉ
CHAI CARAMEL
ORANGE & NUTMEG COOKIE BUTTER

Ingredients & Allergens
Ingredients: Dandelion 70% House Blend chocolate (cocoa beans, organic cane sugar), black sesame praliné (black sesame seeds, organic sesame seeds, sugar, cocoa butter, sesame oil, sea salt), cookie butter (wheat flour, sugar, vegetable oils, brown-sugar syrup, sodium bicarbonate, soy flour, salt, cinnamon, canola oil, sugar, soy lecithin, citric acid), hazelnut praliné (hazelnuts, sugar, natural vanilla extract), kinako flour (ground roasted soybeans), caramel (sugar, cream, water, glucose syrup, sea salt, cocoa butter, butter), chai (black tea, cinnamon, ginger, allspice, cardamom, clove), cocoa butter, colored cocoa butter (ultra-refined cocoa butter [certified organic, white deodorized, kosher], kosher lake and dye colors FD&C Blue #1, Blue #2, Yellow #5, Yellow #6, Red #40; titanium dioxide), sugar, sea salt, orange zest, nutmeg

Contains: wheat, dairy, soy, sesame, milk
Weight
4 oz (113 g)
Learn More
Learn more about our cocoa beans and sugar — the region, the farms, and the producers.

A COLLABORATION WITH DEUX CRANES IN LOS GATOS

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four autumn flavors, sixteen bonbons

Flavor 1

Hazelnut-Kinako Praliné


Smooth, darkly caramelized hazelnut praliné, blended with nutty kinako (finely ground roasted soybeans), and our 70% House Blend chocolate

Flavor 2

Orange & Nutmeg Cookie Butter


Crunchy cinnamon-scented cookie butter, ground nutmeg, and fresh orange zest highlight the spicier notes of a 70% House Blend chocolate shell

Flavor 3

Black Sesame Praliné


Fragrant black-and-gold sesame praliné melded with delicate caramel and a hint of sea salt, balanced with the complex tasting notes of a 70% House Blend chocolate shell

Flavor 4

Chai Caramel


Velvety, spiced-tea-scented caramel, melted into chopped 70% House Blend chocolate, for a smooth, ganache-like filling, coated in more House Blend chocolate

About Our Collaborator


About Our Collaborator


 

French-trained Head Chocolatier Michiko Marron-Kibbey, and Creative Director Ayaka B. Ito, founded Deux Cranes in Los Gatos, California, in 2018. Inspired by their Japanese heritage and the esthetics of both Japanese and French food cultures, the duo design and hand-craft exquisite, small-batch artisanal confections that evoke flavors from their youth. Through Deux Cranes, Michiko and Ayaka offer a contemporary take on the traditional Japanese philosophy of honoring even the smallest, life-enriching delights.

Growing up about an hour from the mountainous town of Hakone, located southwest of Tokyo within view of Mount Fuji, and known for its beautiful changing foliage colors (a national obsession), Michiko associated fall with vibrant landscapes, earthy mushrooms and spices, the steam of freshly made bao, and aromas of sweet potatoes roasting amidst burning heaps of leaves. Even now, when the air first becomes crisp in September, she thinks of bright Japanese pumpkins, and toasted chestnuts.

Michiko lived on an American military base as a child, and attended a Japanese school in a nearby town. Her pendular daily route, and the intrinsic international nature of the base, exposed her early on to the notion of melding cultures. After attending college in the U.S., she moved to Paris to work with Mori Yoshida (famous for bringing Japanese shortcake to France), and realized that the French and the Japanese similarly revere seasonality and attention to detail.

Back in the U.S. following her French training, Michiko founded Deux Cranes with Ayaka, and the two express their franco-niponic esthetic, and appreciation for cross-cultural creativity, in their range of exquisite chocolates. Every detail of Deux Cranes' confections is carefully considered — from the way light gleams off a bonbon’s facets, to thoughtful harmonization of color, texture, seasonality, and taste.

French-trained Head Chocolatier Michiko Marron-Kibbey, and Creative Director Ayaka B. Ito, founded Deux Cranes in Los Gatos, California, in 2018. Inspired by their Japanese heritage and the esthetics of both Japanese and French food cultures, the duo design and hand-craft exquisite, small-batch artisanal confections that evoke flavors from their youth. Through Deux Cranes, Michiko and Ayaka offer a contemporary take on the traditional Japanese philosophy of honoring even the smallest, life-enriching delights.

Growing up about an hour from the mountainous town of Hakone, located southwest of Tokyo within view of Mount Fuji, and known for its beautiful changing foliage colors (a national obsession), Michiko associated fall with vibrant landscapes, earthy mushrooms and spices, the steam of freshly made bao, and aromas of sweet potatoes roasting amidst burning heaps of leaves. Even now, when the air first becomes crisp in September, she thinks of bright Japanese pumpkins, and toasted chestnuts.

Michiko lived on an American military base as a child, and attended a Japanese school in a nearby town. Her pendular daily route, and the intrinsic international nature of the base, exposed her early on to the notion of melding cultures. After attending college in the U.S., she moved to Paris to work with Mori Yoshida (famous for bringing Japanese shortcake to France), and realized that the French and the Japanese similarly revere seasonality and attention to detail.

Back in the U.S. following her French training, Michiko founded Deux Cranes with Ayaka, and the two express their franco-niponic esthetic, and appreciation for cross-cultural creativity, in their range of exquisite chocolates. Every detail of Deux Cranes' confections is carefully considered — from the way light gleams off a bonbon’s facets, to thoughtful harmonization of color, texture, seasonality, and taste.

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 farmer’s markets. When we first started, we turned to this food community for advice. We’ve shared workspaces, 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.