Basil Pesto
A blend of milk chocolates, fresh basil & basil liqueur ganache layered on a bed of pistachio almond marzipan.
Category: Past is Passed
Old things. Not in mind, not forgotten.
Half-Sufi & No-Sufi
Parts 2 & 3 of the Hafez Sufi Trilogy. Half-Sufi is Iranian Advieh spice ganache with Pacari Nubi Ecuador 70% layered on […]
Hafez
Named for the revered Iranian mystic-poet, I’ve created a creamy ganache of Iranian Advieh spice, local cream, and award-winning Pacari Nube 70% […]
Farewell, Mr. Maduro.
A whole Venezuelan Carnero Superior cacao bean wrapped with citrus-almond gianduja, wrapped in Tikal 43% Guatemalan milk chocolate, and dusted with chili […]
My Dad’s Uke
Named for my Father-in-Law (originally from Hawaii), a wedge of candied pineapple dipped in Axiom 60% and Madagascar cacao nibs.
Elegance
A sliver of candied Minneola tangelo atop Minneola marshmallow on a bed of Tikal Guatemalan 43% milk chocolate butter ganache.
“So Smooth” says Carlos Santana (again)
Creamy bright almond gianduja of Ghana 68% dark chocolate with Sam Adams Octoberfest beer, Minneola Tangelos, and a sprinkle of citrus sugar.
Chocolate in Firenze
Last time I visited Firenze I tasted basil bright as my mind’s eye. Last time I visited Firenze I stood in amazed […]
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