This year we participated in Dandelion Chocolate's 12 Nights of Chocolate, an event that brought together top chefs in San Francisco to prepare a private dinner and fundraiser inspired by Dandelion's ingredients.

For the occasion, we developed a really special flavor: Oolong Chocolate Sprinkle + Kinako Caramel. It was a big hit.

For the tea component, we worked with our friends at Red Blossom to select Amber Wuyi oolong. We use the tea as both a soak in the cake and an infusion in the buttercream. We then sprinkle 70% Camino Verde chocolate from Dandelion between layers of cake, alongside a house-made caramel made with kinako. Kinako is a nutty tasting roasted soybean powder, which is most commonly enjoyed as a dusting on Japanese mochi.

This flavor is available for pickup through Sunday, November 30 with 2 days' notice.

// Check out our flavor guide and size guide.