• Local Tomatoes

    LATE SUMMER HARVEST – tiny local cherry tomatoes and Venezuela Cayagua chocolate ganache with a splash of tequila. #chocolatier #ingredients…

  • Sweet Corn

    NEW OLD WAYS – local sweet corn and Belize Heirloom HCP#11 pure criollo ganache cast in Mexico Almendra Blanca dark.…

  • Candy Bar

    SOMETIMES IT RAINS: Fresh raspberry marshmallow and walnut gianduja two ways, one enrobed in Mexico Communitario 70% and the other…

  • Doing Stuff

    Shaman’s getting Puerto Rico milk chocolate on the melanger. Leaf’s making transfer sheets for the tops of candy bars. Rich…

  • Sweet&Sour Bar

    Peru Piura milk chocolate 35% with Bolivia red salt and the last of Alice‘s cinnamon. We don’t often work with…

  • Golden Kiwi

    THE PREFERENCE ~ Intense golden kiwi and green cardamom dark chocolate ganache with walnuts enrobed in our house white. #chocolatetruffles…

  • Small Truffle Boxes

    Making SMALL BONBON BOXES including golden kiwi, raspberry, chai, and walnut. #chocolatier #beantobonbon #chocolateasart

  • Apricot in Heirloom Chocolate

    TURNING IT OVER – Apricot cloud caramel with Guatemala Kampura HCP 17 Heirlooms designated chocolate. A hint of star anise…

  • Sugar Plum

    No gloves–this one’s ours. A LITTLE CHAOS – fresh sugar plum and juniper with local honey in crazy Peru Ucayali…

  • Somethyme Bar

    Mexico Almendra Blanca dark chocolate 64% with elderberries and broadleaf thyme. This bar is elegant as heck and very much…

  • E.Senchally Bar

    Mexico Communitario Dark Milk 52% with small-batch Japan Sencha green tea and ginger sugar. #chocolatier #chocolatebar #senchatea @agroflorestamx E.SENCHALLY not…

  • Walnut Chai

    DUST DUET – walnut gianduja layered over dark Ghana ganache, finished with a stripe of house-made Chai spice. #chocolatier #chai…