Candy Bar: Pistachio Halva & Caramel
ALGEBRAIC NOTATION: TWO CANDY BARS Pistachio halva with brown sugar caramel and traditional caramel. One enrobed in Mexico Almendra Blanca milk chocolate […]
Emerging Freedom & Hope
Cast in Peru Ucayali River 69% dark chocolate, painted by Kiki Bagley. To those caught up in the bitter tears, The fruits […]
Strawberry Ganache
WE MAKE a recipe only once and then move on. This year’s strawberries are top-notch. I paired them with the herb savoury […]
MURICA Bar
Bolivia Paredes Farm HCP No1 Heirloom dark chocolate with pecans, blueberries, cranberries, and candied Heirloom (HCP No2, if you must know) cacao […]
who turned out the LIGHTS? Bar
Venezuela 70% dark chocolate with Assam tea, crushed wild guava leaf, and honey-candied pineapple. There’s light in the darkness and it’smade from […]
Alishan Yuzu Tea Truffle
STEEPED IN LORE – Bolivia Paredes Farm Heirloom dark milk chocolate ganache splashed with yuzu and Japanese whiskey and dusted in a […]
Citrus Pate & Ganache
FRUITS OF OUR LABORS – tangerine pate de fruit layered with yuzu & Miyagikyo Japanese whiskey ganache, dipped in Ghana dark chocolate. […]
Chocolate & Chocolate
FRAGMENTS II : CRETE – Puerto Rico dark chocolate studded with strawberry/raspberry chocolate and shavings of milk chocolate and pecans. Raw stone […]
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