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Blue.
We’re reposting BLUE SUNRISE because we want to show off the beautiful blue Butterfly Pea Flower ganache. #chocolatier #blue #butterflypeaflower
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Gianduja Truffles
Gianduja two ways – (left) Pecan with Peru Piura dark chocolate dusted in maple sugar; (right) Pistachio with Peru white…
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Saffron, Persian Lime, Gin
CUTTING AND DYING – Saffron, Persian lime, Barr Hill gin and a hint of Scorpion chile with a blend of…
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Au ‘Voir Paris
A stroll by the river in the rain, then taxi ride to the airport and AirFrance to Boston. Will be…
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Chocolate Laboratory
Wrapping up after a long day at L’Ecole Valrhona in Tain l’Hermitage. Over three days, the students are exposed to…
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Butterfly Pea Flower with Clove & Allspice
IN LIMERENCE ~ Butterfly Pea Flower in wild Bolivia and Belize dark dusted in sugar, clove, and allspice. Are you…
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Butterfly Pea Flowers with Powdered Date
PROTAGONIST ~ Butterfly Pea Flower in tangy house white enrobed in Belize and Bolivia Dark dusted in date flour. A…
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Wild New Hampshire Wintergreen
FROZEN TEARS ~ Wild New Hampshire Wintergreen in tangy house white enrobed in Belize dark and organic cane sugar A…
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Concord Grape
ON THE MARK ~ Concord grape and Heirloom Bolivia dark chocolate enrobed in a dark blend. Ready-set-go! Let the arrow…
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Butterfly Pea Flowers in Wild Bolivia Dark
BLUE SUNRISE – Butterfly Pea Flower and white chocolate ganache enrobed in HCP#2 Wild Bolivia Itenez and HCP#11 Belize Heirloom-designated…
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Chef Romain
Our first day with Chef Romain at L’Ecole Valrhona. Chef and I hit it off when I was here last…
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Tain l’Hermitage & Tournon, France
Enjoying the view across the Rhone River to the old town of Tournon. It’s a beautiful evening in Tain l’Hermitage..…
