3 types of cardamom (Belizean, Indian green, and Chinese black) in Mexico 52% milk ganache enrobed in fruity Puerto Rico … Read More

SOJOURN ~ Mexico Almendra Blanca 66% dark chocolate ganache enrobed in Ghana 66% dark chocolate and dusted with dutched cocoa … Read More

HEART OF GOLD ~ Mexico Almendra Blanca 66% dark chocolate ganache enrobed in Ecuador 70% dark and dusted in Marigolds … Read More

MOCHI WITH CHOCOLATE – koshi-an (Japanese red bean) and fresh mint dark chocolate ganache dusted with kinako and powdered wasabi … Read More

WINTER WAGASHI – Koshi-an (sweetened red azuki bean paste) with mint and shoyu) two ways. LEFT: A bold caramel triangle … Read More

SET IN STONE – Ghana dark chocolate ganache layered with smoked maple bourbon marshmallow, dipped in house white chocolate and … Read More