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Maple & Local Carrot
IN ABSENTIA, DELECTIS – Local carrots simmered in Phil’s Maple syrup as an oat milk ganache with Ghana dark and…
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Coffee & Cacao
“HEADWINDS” – coffee ganache in Maya Mountain Belize dark chocolate, finished with cocoa and cacao. #chocolatier #beantobonbon #chocolatetruffles A moment…
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Temper.
Temper, temper. Do you test your temper? We ALWAYS test our temper. I just table-tempered House White. It should set…
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Through the Kitchen Window
Anabel’s preparing a Chocolate Chai for a guest. I learned to make traditional Chai from a friend’s father who was…
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Emperor Puerh and Qing Xin red tea
ONE LAST SIP: emperor puerh and qing xin red tea ganache enrobed in dark chocolate #chocolatier #sunset #tea @redblossomteacompany One…
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Garden Tomatoes
FROM THE GARDEN: clove, cinnamon, and nutmeg spiced fresh tomato ganache #chocolatier #tomato #chocolatetruffles #gardenfresh Sunlight warmed late summer fruitful…
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Staff Lunch.
SUPERCROISSANT. We call it “staff lunch,” made from croissant dough scraps and filled with cheese, caramel, and a bit of…
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Making Truffles. Care to Learn?
ANABEL, Rachel, and Shaman share a group truffle enrobing session. Learn to make truffles at home with our upcoming Down…
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Modern Art Kouignettes
Rachel’s making Modern Art kouignettes for Croissant Saturday (today). Local sugar pumpkin with brown sugar caramel, clove, and kampot peppercorn.…
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STILL LIFE in chocolate bars.
Preparing to make Crossing Lines bars. Peru Piura dark over milk with a layer of pink salt. #chocolatier #beantobonbon #chocolatebar…
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Aji Amarillo Chiles
CHILE BUT CLASSY – Venezuelan Cayagua dark chocolate truffle with Aji Amarillo chiles, finished in Bolivian Itenez Heirloom No.2 dark…
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Fresh Peach Puree
WE MAKE OUR OWN PUREES FROM SCRATCH. Donna’s cooking fresh local peach puree for bonbons. Rachel’s doing the same with…
