Meyer Lemon Thyme Ice Cream
Our first house-made ICE CREAM of the season is LEMON THYME. Apprentice Chocolatier Rachel thinks it’s pretty good. Thyme’s from my garden, […]
Art on Chocolate
FRAGMENTATION: Gold trim is Persimmon and housemade Peruvian dark chocolate ganache. Blue trim is brown sugar grains of paradise cloud caramel. Original […]
Lavender Vanilla Nougat
PORCELAIN PICNIC: lavender vanilla nougat in Guatemalan White Jade #chocolatier #porcelain #lavender softly blow breezes, ruffling blades of grass, dainty teacakes and […]
Kaffir Lime & Buddha’s Hand Citron
DEWDROPS: kaffir lime and Buddha’s hand citrus cloud caramel in dark chocolate #chocolatier #citrus #lime drops of dew scattered on skin so […]
Japanese Red Bean
HASHIOKI AND MENUKI – Japanese red bean paste with Guatemalan White Jade cast in Belize dark and kinako white chocolates. Plucking rice […]
Ceylon Tea Marshmallow
MARSHMALLOW AND MEXICAN MILK: St James Estate Ceylon tea marshmallow in our own Mexican dark milk chocolate #chocolatier #beantobonbon #marshmallow
Apricot Caramel, Black Salt
BRIGHT IS THE SEA: bright apricot cloud caramel in a dark milk shell with a touch of black Cyprus sea salt #chocolatier […]
Ceylon Tea Marshmallow II
IN ESSENCE, WATERLILIES: Ceylon tea marshmallow in Dominican Republic dark milk chocolate, crafted from a cocoa butter and lustre painting by Apprentice […]