Toffee Trio
Can’t get enough crisp, salty-sweet toffee? Neither can we! New this season, our Toffee Trio features three mouthwatering, house-made and collaborator-crafted Toffees, each covered in our single-origin chocolate — ideal for sharing and comparing.
Chef Lisa’s dark, not-too-sweet Nibby Toffee is cooked in small batches and cooled in slabs, then generously covered in our delicately fruity 70% Zorzal Comunitario, Dominican Republic chocolate. Our Kitchen team sprinkles every piece with nutty Zorzal Comunitario, Dominican Republic cocoa nibs, for extra flavor and crunch.
Farm Chocolate’s Patty Doyle slow-cooks her buttery, Good Food Award-winning Orange Walnut Toffee base, then coats cooled pieces in our fudgy 70% Camino Verde, Ecuador chocolate. Each enrobed bite is strewn with candied California orange peel and toasted California walnuts: a taste of sunshine. Over at NeoCocoa, Christine Doerr hand-crafts her brown sugar-butter Black Sesame Toffee Brittle — a Dandelion staff favorite — with organic black and white sesame seeds. She covers each thin, crisp sheet with our classically chocolatey 70% Camino Verde, Ecuador chocolate, and finishes with more sesame seeds and a touch of sea salt.
Can’t get enough crisp, salty-sweet toffee? Neither can we! New this season, our Toffee Trio features three mouthwatering, house-made and collaborator-crafted Toffees, each covered in our single-origin chocolate — ideal for sharing and comparing.
Chef Lisa’s dark, not-too-sweet Nibby Toffee is cooked in small batches and cooled in slabs, then generously covered in our delicately fruity 70% Zorzal Comunitario, Dominican Republic chocolate. Our Kitchen team sprinkles every piece with nutty Zorzal Comunitario, Dominican Republic cocoa nibs, for extra flavor and crunch.
Farm Chocolate’s Patty Doyle slow-cooks her buttery, Good Food Award-winning Orange Walnut Toffee base, then coats cooled pieces in our fudgy 70% Camino Verde, Ecuador chocolate. Each enrobed bite is strewn with candied California orange peel and toasted California walnuts: a taste of sunshine. Over at NeoCocoa, Christine Doerr hand-crafts her brown sugar-butter Black Sesame Toffee Brittle — a Dandelion staff favorite — with organic black and white sesame seeds. She covers each thin, crisp sheet with our classically chocolatey 70% Camino Verde, Ecuador chocolate, and finishes with more sesame seeds and a touch of sea salt.
Original: $58.00
-65%$58.00
$20.30Description
Can’t get enough crisp, salty-sweet toffee? Neither can we! New this season, our Toffee Trio features three mouthwatering, house-made and collaborator-crafted Toffees, each covered in our single-origin chocolate — ideal for sharing and comparing.
Chef Lisa’s dark, not-too-sweet Nibby Toffee is cooked in small batches and cooled in slabs, then generously covered in our delicately fruity 70% Zorzal Comunitario, Dominican Republic chocolate. Our Kitchen team sprinkles every piece with nutty Zorzal Comunitario, Dominican Republic cocoa nibs, for extra flavor and crunch.
Farm Chocolate’s Patty Doyle slow-cooks her buttery, Good Food Award-winning Orange Walnut Toffee base, then coats cooled pieces in our fudgy 70% Camino Verde, Ecuador chocolate. Each enrobed bite is strewn with candied California orange peel and toasted California walnuts: a taste of sunshine. Over at NeoCocoa, Christine Doerr hand-crafts her brown sugar-butter Black Sesame Toffee Brittle — a Dandelion staff favorite — with organic black and white sesame seeds. She covers each thin, crisp sheet with our classically chocolatey 70% Camino Verde, Ecuador chocolate, and finishes with more sesame seeds and a touch of sea salt.
