Mango & Peach with Pistachios
Non-Boric Flame (vegan) – mango-peach ganache, pistachios, and Bolivia blend dark chocolate Boric Acid is a chemical used in fire extinguishers and […]
Triplicate.
Crazy triple-filled chocolate bars in progress: citrus fruit paté, caramel, and chocolate red bean nougat. #chocolatier #chocolatebar #dayinthelife
Earth: Cacao and Blood Orange on Nougat
Crushed Puerto Rico cacao and blood orange rind over dark chocolate nougat. The bottom half of a candy bar. #chocolatier #candybar #nougat
Candy Bar
SURFACE OF THE SUN – sweet apricot pate de fruit dusted with Yaz’s mom’s saffron and finished with a layer of Mexico […]
Changeling
CHOCOLATE OVER CHERRY fruit pop. The flavor shifts from chocolate to apricot to cherry as you make your way down. One thing […]
Fire: Saffron on Apricot
“Looks like the surface of the sun,” says Bruce. Some chocolatiers finish in gold leaf; we prefer saffron. These will be vanilla […]
Pecan Gianduja Cup
THAI-ING UP LOOSE ENDS – Pecan gianduja cup. Technically, Florida small-farm pecans, organic sugar, and Alto Beni dark chocolate over Thai-tea & […]
Caramelized Azuki
SLOW CRAWL – caramelized red bean “Koshi-an” painted turtles. Movin’ along a moment and another moment and a step and another step […]
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