-
Taking Tea (I)
Hojicha tea from Sakarai Japanese Tea Experience (thank you Angela and William) blended with Puerto Rico 56% dark milk chocolate…
-
Candy Bar
SOFT SPICE – Ganache of Bolivia Tranquilidad and Mexico Xocolco vanilla layered over blood orange & tangerine pate de fruit.…
-
Tikkun Olam
Tikkun Olam is from classic rabbinical liturature, and is a Judaic concept that calls for us to “heal and repair…
-
Flores De Fresa
Guatemala 70% dark chocolate A brilliant and complex chocolate; the flavor of fresh strawberries evolves to tart lime, followed by…
-
Stalking a Blood Moon
Puerto Rico Jeanmarie 68% dark chocolate with honey-candied local rhubarb, Persian lime, and a Bolivia Tranquilidad moon. Hiked the ridge…
-
Passed Tense Bar
Ceremonial Kyoto Matcha white chocolate with scraped Sulawesi vanilla seeds and a grating of Grenada nutmeg. Ephemeral, in a sense.…
-
Vanilla (& Chocolate)
BIG, GOLD, AND VANILLA – Some would say some were makin’ up for somethin’ else. But these aren’t like that.…
-
Mango & Peach with Pistachios
Non-Boric Flame (vegan) – mango-peach ganache, pistachios, and Bolivia blend dark chocolate Boric Acid is a chemical used in fire…
-
Triplicate.
Crazy triple-filled chocolate bars in progress: citrus fruit paté, caramel, and chocolate red bean nougat. #chocolatier #chocolatebar #dayinthelife
-
Earth: Cacao and Blood Orange on Nougat
Crushed Puerto Rico cacao and blood orange rind over dark chocolate nougat. The bottom half of a candy bar. #chocolatier…
-
Candy Bar
SURFACE OF THE SUN – sweet apricot pate de fruit dusted with Yaz’s mom’s saffron and finished with a layer…
You must be logged in to post a comment.