High ratio sweet, fresh cream from Hokkaido creates a light, decadent ganache
Pressed and cut into cubes for a silky, luxurious texture
Dusted with fine unroasted natural cocoa powder for added depth
Subtle citrus notes from Miyauchi Iyokan mandarin-like sweetness complements chocolate
Summarized by Shop
In Japanese, nama means “raw” or “fresh” — conveying the delicacy and purity that defines a style of confection popular in Japan. This is the Dandelion take on these incredibly silky pavé truffles made of 70% chocolate melted into a high ratio of sweet, fresh cream, sourced from Japan’s northernmost island of Hokkaido. Nama’s extra-high
Chocolate Content
70% zorzal comunitario Dominican Republic
Cream Source
Hokkaido, Japan
Cocoa Powder
Unroasted, natural cocoa powder
Varieties
Japanese citrus, classic chocolate, hojicha, iyokan