Apricot Sage
HERE NOR THERE – apricot sage ganache over a fresh apricot stabilization. Ecuador dark cast in house white. #chocolatier #beantobonbon @hacienda_victoria_ecu Somewhere. […]
Culminating in Croissants
Some weeks are weeks and some are Weeks and this week is the latter. Two weeks yet from Spatter Class still there’s […]
Bonbons in Boxes
Rich is filling BONBON SHARING BOXES. Donna’s painting fish. Rachel’s making apricot saffron caramelized ganache. Shaman will be in later to unload […]
WhiteSand Bar
Our new WHITESAND BAR. Juniper, cardamom, and sea salt in house-made white chocolate 35%. Chocolatiers can make chocolate, too.
Candy Bar
WARM DAYS, COOL NIGHTS (or vice versa) candy bar. Coconut ganache topped with macadamia chipotle praline, dipped in house white chocolate.
Couverture Making for Chocolatiers Class
A demonstration of bean sorting for our upcoming Ecole Chocolat COUVERTURE MAKING FOR CHOCOLATIERS course. These tiny beans are harvested from wild […]
Mango & Yuzu with Pistachio
A RAY OF SUNSHINE IN THE DARK – vibrant mango-yuzu stabilization encased in Ghana dark lined with pistachio praliné. #chocolatier #dairyfree #containsnuts […]
Coconut Clove
BACKTRACK – coconut clove dairy-free ganache. We made it with coconut milk, so it’s dairy free. If you come across this bonbon, […]