Hojicha tea from Sakarai Japanese Tea Experience (thank you Angela and William) blended with Puerto Rico 56% dark milk chocolate … Read More

SOFT SPICE – Ganache of Bolivia Tranquilidad and Mexico Xocolco vanilla layered over blood orange & tangerine pate de fruit. … Read More

BIG, GOLD, AND VANILLA – Some would say some were makin’ up for somethin’ else. But these aren’t like that. … Read More

Non-Boric Flame (vegan) – mango-peach ganache, pistachios, and Bolivia blend dark chocolate Boric Acid is a chemical used in fire … Read More

SURFACE OF THE SUN – sweet apricot pate de fruit dusted with Yaz’s mom’s saffron and finished with a layer … Read More

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