• Changeling

    CHOCOLATE OVER CHERRY fruit pop. The flavor shifts from chocolate to apricot to cherry as you make your way down.…

  • Fire: Saffron on Apricot

    “Looks like the surface of the sun,” says Bruce. Some chocolatiers finish in gold leaf; we prefer saffron. These will…

  • Pecan Gianduja Cup

    THAI-ING UP LOOSE ENDS – Pecan gianduja cup. Technically, Florida small-farm pecans, organic sugar, and Alto Beni dark chocolate over…

  • Caramelized Azuki

    SLOW CRAWL – caramelized red bean “Koshi-an” painted turtles. Movin’ along a moment and another moment and a step and…

  • Pecan Cremino

    TWO IS ONE – Pecan and Bolivia Beniano dark chocolate cremino In some mathematical system somewhere we’ve just defined 2…

  • Stuck

    Salted Mexico white chocolate over Bolivia Heirloom 100% dark with toasted peanuts and sunflower seeds and a sprinkling of blood…

  • Greener Pastures

    Salted Mexico 38% white chocolate with Matcha tea, powdered strawberries, and ground rose petals. What’s there now vs. the beyondthat’s…

  • Salt Caramel (Math Lecture)

    121 is an interesting number. It’s triangular and square and cubic,, and both it and its square root contain the…

  • Truffes d’Or

    Three perfect trufflesWhite, milk, dark, cream, vanilla–Art in chocolate FIRST (left) – Ube purple yam white chocolate paired with vanilla…

  • Kiki & the Lion

    Our kitchen needed a Lion; the space was empty far too long. Kiki, pens and inspiration righted that particular wrong.#chocolatier…

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  • Strawberry Rhubarb

    Rhubarb is a gift. Was a gift. Fresh picked. Strawberries. Red. Just red. Cold as ice, bright as day, smooth…

  • Plum, Cherry, Rose

    Three bonbons with plum-cherry rose ganache. Top, almond rocher finished with rose. Center, almond rocher finished with lavender. Bottom, dark…