Maple Caramel
STANDING IN PLACE – Phil’s Maple Syrup cloud caramel with Belize BFREE Pure Criollo Heirloom milk chocolate and Korean flaked salt. A […]
Local Apples
Apples! • Caramelized local heirloom apples Finished in Vietnam Tien Giang 70% dark chocolate and Belize Criollo 45% sweet milk #bonbon #chocolatier […]
Making Bonbons for Boxes
Chef Donna’s painting chocolate fish. Angel’s making local apple ganache. Rich is tempering Alto Beni dark chocolate. Roger’s with customers. We’re sold […]
Pistachio Gianduja, Balsamic Fudge
Stacked • Pistachio gianduja With Balsamic fudge layered on top dipped in Vietnam Lam Dong 70% dark chocolate #bonbon #truffles #chocolatier #fudge […]
Almond Chai
Warm • Almond Gianduja Shelled by Mexico White 37% chocolate and Itenez 65% dark milk With chai spiced to top and bottom. […]
Many Flavors
DICHROMATE – triode of pistachio gianduja, persimmon rhubarb caramel, and blood orange paté with crisp ginger sugar cast in Mexico White and […]
Psychic Nougat
COAT OF COLORS – Crisp pistachio cranberry lavender tangerine nougat partially clothed in Vietnam Lam Dong 70% dark chocolate. Coated in Many […]
Montaigne Bleue Tea
Lolla Lee Lou • Montaigne Bleue tea ganache finished in Puerto Rico dark chocolate and Mexico Soconusco dark milk #bonbon #chocolatier #drseuss […]