UNPARSLEYMONIOUS – “Parsley,” you ask. “In chocolate? Really?” The parsley is from the Manchester greenhouse and is crisp and lovely. … Read More

Making large bonbon boxes. They’re particularly beautiful today! #chocolatier #boxofchocolates so much to say…

Belize Criollo Heirloom chocolate nougat with dried Turkish apricots and pears atop walnut gianduja. Hand dipped in Bolivia Itenez Heirloom … Read More

Stepping Stones • Rose vanilla ganache finished in Bolivia Heirloom HCP#2 Tranquilidad 70% dark chocolate with a single rose petal … Read More

Singin’ the Bleues • Montagne bleue ganache finished in white and dark chocolates with Quebec nannyberry #chocolate #truffles #bonbons #chocolatier … Read More

CRACK IN THE WALL – silky walnut gianduja in Puerto Rico dark milk chocolate with a fragment of red walnut. … Read More