We call it DREAMING IN COLOR – clove marshmallow over pecan praliné over minneola tangerine ganache; dipped in Dick-Taylor Belize 70%. Rachel’s painting them in the style of Piet Mondrian ’cause they seem to want bright blocks of primary color. chocolatier #candybar @dicktaylorchocolate @ecolechocolat @finechocolateindustryassoc Our current candy bars are…
writing poetry in my head. There is a secret to our scones buttery and beautiful in your mouth and that secret is …
Rachel’s making pecan praliné caramel candy bars, Alanna’s preparing the base for Phil’s Seriously Maple Chocolate Chip ice cream, and Rich is …
SUMMER FRUIT, WINTER CHOCOLATE – Strawberries stabilized with dark milk chocolate in a shell of nutty Brazilian Catango 72% bean to bar …
SOMETHING SWEET AND SOMETHING DARK: white chocolate nectarine ganache in a shell–equally sweet and dark. A hint of yuzu #chocolatier #fruit
AND ALSO FRUIT: strawberry nectarine white chocolate ganache with a hint of Buddha’s Hand in a malty milk chocolate shell# Contains barley …