SF-based, bean-to-bar Dandelion Chocolate never disappoints, and their new Tokyo Gâteaux (made by the brand’s Japan presence) are certainly one of their most intriguing confections, There are two cakes, one that’s made with a 70% Indian chocolate, and one with a 70% Ugandan chocolate. Both impress, each with their different taste profile. Made with only four ingredients—single-origen chocolate, organic cane sugar, egg yokes and butter—last up to a month in the refrigerator. Temperature changes the cake’s flavor profile and texture, and tasting it cold, room temperature and heated each present a different experience. A little goes a long way, and this mighty cake can easily satisfy a table for eight. cakes are shipped with ice packs to keep them fresh. Can’t decide which to get? You can buy a two cake box with one of each.
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