• Candy Bar

    Belize Criollo Heirloom chocolate nougat with dried Turkish apricots and pears atop walnut gianduja. Hand dipped in Bolivia Itenez Heirloom…

  • Running Hot&Cold Bar

    You can run, but you can’t run fast enough. Some nights hot, some not A spicy chip on your shoulder;…

  • Chai After Dark Bar

    Long day – secipSLounging – srovalf dnAIn evening – ym lliFAwaiting – gnitiaWNight – dniM A sultry blend of dark…

  • BenBar I Bar

    He’s sweet, in an intense sort of way. She’s intense, in a sweet sort of way. The bar is high…

  • Nebby White Bar (BenBar II)

    Neb: When it’s good, it’s very good.When It’s bad, this space is very good.Embrace the inner neb. Ben’s favorite Mexico…

  • Roses & Vanilla

    Stepping Stones • Rose vanilla ganache finished in Bolivia Heirloom HCP#2 Tranquilidad 70% dark chocolate with a single rose petal…

  • Packaging Drinking Chocolateb

    Roger’s packaging Drinking Chocolate tablets. Yasamin’s making Bonbon Boxes. Rich is creating Candy Bars. Stuff to do. We’re all testing…

  • Montagne Bleue tea, Nannyberry

    Singin’ the Bleues • Montagne bleue ganache finished in white and dark chocolates with Quebec nannyberry #chocolate #truffles #bonbons #chocolatier…

  • Walnut Gianduja

    CRACK IN THE WALL – silky walnut gianduja in Puerto Rico dark milk chocolate with a fragment of red walnut.…

  • Candy Bar

    SUBSTRATE – Garden mint & coriander dark chocolate ganache layered over plum pate de fruit, dipped in Mexico white and…

  • Criollo Nougat

    VIEW FROM THE GROUND – Criollo nougat with bananas, pecans, pears, nutmeg, allspice, and mace. Looking up.Always looking up which…

  • Montagne Bleue Tea, Baharat

    ANGRY ANGEL – There’s really nothing angry about these. Montagne Bleue tea with Puerto Rico dark chocolate finished in Mexico…