• Termendous Tuesdays

    Dipping bonbons (tangerine & cranberries) Rich is making ganache (mint, basil, & extra-virgin olive oil) Jeff’s baking lunch (croissant bread…

  • Magma

    Magma

    Guatemalan 43% Tikal butter ganache in Axiom dark chocolate.

  • Tenochtitlan

    Tenochtitlán

    Layered Peruvian 67% Piura and Guatemalan 43% Tikal milk chocolate butter ganache dusted with Ecuador cocoa and 3 chilis.

  • Hold the Cookies

    Hold the Cookies

    Silky 40% milk chocolate ganache enrobed in Kenshi 70% dark milk chocolate.

  • Merry Mondays

    T’was the Monday before Wednesday and All through the store We dipped bonbons ’til we couldn’t dip any more! There…

  • About Sundays

    I’ve stirred extra pasilla chilis into the Mayan Heat drinking chocolate. I’ll add apple cider for the Creamy Dark drinking…

  • Make sure to ask.

    In-Cider News

    Local cider in the drinking chocolate. Just ask. Just sayin’.

  • Spiced!

    Spiced!

    Grenada red mace & fresh pears finished in Tango 67% dark chocolate.

  • Banzai!

    I’m On To You

    Almond gianduja, almond praline, and dried apricots in raw organic Ecuador 70% dark chocolate.

  • Carre d'Or Caramel Shortbread

    Open for Shortbread

    Yes, we’re open (in case you were hoping) Donna made shortbread (European-style caramel and Axiom chocolate) and ’bout enough said.…

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  • A special commission

    Painting on Chocolate

    Katherine just completed a rather unusual new commission, which she painted on Rich’s amazing Egg Noggin’ bonbons. The customer will…

  • Fire on the Lemon Tree

    Fire on the Lemon Tree

    Mom Lowy’s Meyer lemons & Key limes in white chocolate cashew gianduja, enrobed in Tango 67% dark chocolate and touched…