Photosynthetic • Rhubarb ganache dusted with powdered fig sugarGolden Monkey tea couverture and Criollo milk 45% #truffles #bonbon #chocolatier Flash, … Read More

Shelled • Concord Grape caramel and Mango marshmallow Bolivia Alto Beni 70% dark chocolate (buy the couverture) #bonbon #chocolatier #marshmallow … Read More

Pouring Over Pinks • Grape ganache Finished in Bolivia Tranquilidad 68% dark chocolate and our Golden monkey 35% tea couverture … Read More

Easy Peasy • Concord grape cloud caramel and Fig marshmallow Shelled with Boliva Itenez 65% dark milk and Belize Criollo … Read More

ORCHESTRA – Chef Donna’s caramel enrobed in Vietnam Tien Giang Heirloom (HCP 13) dark chocolate with a drop of Belize … Read More

RoadRunner • Walnut gianduja with a shell of Ucayali 69% dark chocolate and Bolivia Itenez 65% dark milk chocolate with … Read More