Japanese Tea Bonbon Collection

This Collection celebrates the pairing of chocolate with three Japanese teas: hojicha, matcha, and genmaicha. Each complements the honeyed, bready aromas of Dandelion Japan’s 70% Kpalimé, Togo chocolate, in three feuilletine-crisped almond pralinés.  To bring out the full character of each tea variety, our Tokyo team uses two different infusion techniques. To preserve hojicha’s delicate, roasted flavors and matcha’s vivid grassiness, they dry-infuse tea into organic sugar overnight, then blend it into the chocolate praliné. The team grinds and infuses genmaicha into the praliné, then gently warms the mixture to enhance the tea’s deep roasted notes. Each Bonbon is encased in Kpalimé chocolate.