• Kaeru Bar

    ??? • Heirloom # 11 Belize Criollo dark and Heirloom # 2 Bolivia Itenez dark milk with pecans and dried…

  • We Have Bonbon Boxes Again…

    For purchase at our shop. We’ll make them available online once we’re sure we can take care of our in-shop…

  • Red Apricot “Rocher”

    INVERSION (SNOW ON THE GROUND) – Red apricot with Vietnam Ben Tre dark chocolate, imagined as a coarse sugar rocher.…

  • Beach Plum

    LEAVES OF SASS – Beach plum truffle with Persian Spices and gin, finished with grated sapote seed. SeedsLeavesPages of WaltWhitman…

  • Maple Caramel

    STANDING IN PLACE – Phil’s Maple Syrup cloud caramel with Belize BFREE Pure Criollo Heirloom milk chocolate and Korean flaked…

  • Local Apples

    Apples! • Caramelized local heirloom apples Finished in Vietnam Tien Giang 70% dark chocolate and Belize Criollo 45% sweet milk…

  • Making Bonbons for Boxes

    Chef Donna’s painting chocolate fish. Angel’s making local apple ganache. Rich is tempering Alto Beni dark chocolate. Roger’s with customers.…

  • Pistachio Gianduja, Balsamic Fudge

    Stacked • Pistachio gianduja With Balsamic fudge layered on top dipped in Vietnam Lam Dong 70% dark chocolate #bonbon #truffles…

  • Almond Chai

    Warm • Almond Gianduja Shelled by Mexico White 37% chocolate and Itenez 65% dark milk With chai spiced to top…

  • Many Flavors

    DICHROMATE – triode of pistachio gianduja, persimmon rhubarb caramel, and blood orange paté with crisp ginger sugar cast in Mexico…

  • Psychic Nougat

    COAT OF COLORS – Crisp pistachio cranberry lavender tangerine nougat partially clothed in Vietnam Lam Dong 70% dark chocolate. Coated…

  • Montaigne Bleue Tea

    Lolla Lee Lou • Montaigne Bleue tea ganache finished in Puerto Rico dark chocolate and Mexico Soconusco dark milk #bonbon…