LEAVES OF SASS – Beach plum truffle with Persian Spices and gin, finished with grated sapote seed. SeedsLeavesPages of WaltWhitman … Read More

STANDING IN PLACE – Phil’s Maple Syrup cloud caramel with Belize BFREE Pure Criollo Heirloom milk chocolate and Korean flaked … Read More

Apples! • Caramelized local heirloom apples Finished in Vietnam Tien Giang 70% dark chocolate and Belize Criollo 45% sweet milk … Read More

Stacked • Pistachio gianduja With Balsamic fudge layered on top dipped in Vietnam Lam Dong 70% dark chocolate #bonbon #truffles … Read More

Warm • Almond Gianduja Shelled by Mexico White 37% chocolate and Itenez 65% dark milk With chai spiced to top … Read More

DICHROMATE – triode of pistachio gianduja, persimmon rhubarb caramel, and blood orange paté with crisp ginger sugar cast in Mexico … Read More