It’s not every day that we receive a batch of goods from Dandelion Japan, and this is one of our favorites.  Kinu means “silk” in Japanese — a fitting name for these handmade, supremely silky pavé truffles. Our Tokyo team blends single-origin chocolate with fresh cream from the northern island of Hokkaido (also home to the butter in our Tokyo Gâteau) to form a rich, velvety ganache, which they hand-cut into cubes and dust with fine, unroasted cocoa powder. Their craftsmanship is both palpable and enchanting, as each bite melts slowly on the tongue.

The Kinu Chocolate Trio contains three 16-piece boxes, each featuring a single flavor: Classic Chocolate, Hojicha, and Japanese Citrus. All three varieties (also available individually) showcase the subtle flavor nuances of Dandelion Japan’s 70% Zorzal chocolate.

Trio varieties are:

Classic Chocolate celebrates velvety Zorzal Comunitario, Dominican Republic chocolate ganache, featuring notes of rich brownie and milk chocolate pudding, balancing warmth with a hint of tartness.

Hojicha blends Zorzal Comunitario, Dominican Republic chocolate ganache with hojicha tea — a nutty, lightly roasted Japanese green tea which enhances the cocoa’s subtle herbal aromas.

Japanese Citrus: Ikoyan features Zorzal Comunitario, Dominican Republic chocolate ganache melded with tangy-sweet Miyauchi iyokan; the citrus’ juicy, mandarin-like sweetness complements the cocoa’s natural brightness.

This product is best kept chilled until ready to enjoy. Savor immediately — indulgence in its purest form.