Introducing our first single-origin truffle set highlighting the unique nuances of five of our cocoa origins
Our First Truffles
Single-Origin Truffle Collection
Our Head Chocolatier Annie and Confections Sous Chef Ashley had a bean-to-bonbon vision. After months of experimenting, they've perfected this 15-piece assortment of creamy, velvety, single-origin truffles, the first offering in Dandelion's new confections collection.
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. For our confections, as with our bars, we use only a few select ingredients to help highlight the flavors of each bean. The simple square shape, pure ganache, and thin shell keep the focus on the chocolate itself.
These elegant chocolates are accompanied by an illustrated tasting guide with notes on the origins, and their unique design incorporates the gold patterns used on our bar wrappers to differentiate each origin. All our custom patterns are designed by Dandelion team members.
If you’d like to gift a box this holiday season, we offer holiday shipping. Select your preferred shipping week at checkout to ensure a timely arrival. Gift notes are always complimentary.
The Five Origins
chocolate cake batter, toasted marshmallow, black coffee
heavy cream, fresh banana,
dark caramel, brownies,
sweet strawberry, honey,
tart berries, grapefruit, yogurt
Behind the Scenes
How Annie and Ashley work 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!