Making Large Bonbon Sharing boxes. And Candy bars. And chocolate. And bonbons. When customers send us haikus… (Thank you, Terry!) … Read More

Rachel just made this pistachio praliné for candy bars and other things. Praliné is a French technique for toasting nuts … Read More

Mite chilly walking to the shop today. Might say mighty chilly if you count for the gentle breeze flaying the … Read More

INK. – mace ganache in a Dominican Republic dark milk chocolate shell. #chocolatier #sumieart Broad brushstrokes. Shop for Chocolate

BIPOLAR MOON – Nutmeg & mace caramelized ganache with Ghana dark, cast in Bolivian dark. #beantobonbon #chocolatier #spices #chocolateasart @epicesdecru … Read More

BIPOLAR MOON – cations and anions crossing paths in cocoa butter and luster on acetate. I’ll bet you thought I … Read More