SPICY CARAMEL SKULLS are appropriate for La Dia de los Muertos–the Day of the Dead, and we make them wilder … Read More

SECRET PLACES – Chile cloud caramel with cashew gianduja in Brazilian Catongo dark milk. #chocolatier #praliné I sought beans in … Read More

Leaves are contemplating colors. Drinking and serving much tea. Rachel is making bonbons, Rich is grinding cacao into chocolate. Wild … Read More

INK TEST: pumpkin seed praliné and apricot syrup cloud caramel in tangy dark milk chocolate #chocolatier #ink #print Color mixed … Read More

We knew it would eventually happen. December’s a busy time for chocolate. We try not to run out, but we … Read More

We’re fond of difficult projects. When one of our long-term customers asked us to make a special gift for a … Read More