Coffee in Chocolate
ESPRESS DESIRE – Almond & is Maranon Canyon Peruvian 100% gianduja in Honduran 70%. Very dark, and very beyond my photographic capabilities.
Roses, Blood Oranges, and Talk
LOVE, BLOOD AND RHETORIC – rose blossoms and blood orange in a blend of milk chocolates finished in Itakuja. A really complex […]
Tea Fish.
TEA FISH – Ceremonial Matcha tea & Finca La Carrera El Salvador 97% dark ganache cast in Kidavoa Madagascar milk.
Crazy wild, makes me happy.
PLACES IN MEMORY – Thai tea cloud caramel over White Ghost ganache. Made I dusted the mold with powdered cacao on one […]
Makin’ Stuff. #chocolatier #dayinthelife
Valentine’s Day’s rolling around and we’re making stuff. Rose Blossom gumdrops. Matcha Spice fishies in banana-infused chocolate. Blood orange rose ganache. Thai […]
Take Classes, Learn Stuff.
Our classes book quickly, which is great for me; not so great for you. At least not if you hope to take […]
Elevating Chocolate
PHASE CHANGE – plums, Buddha’s Hand Citron, licorice and Macoris caramelized ganache rolled in coarse sugar and finished in Tikal Guatemalan milk […]
Rollercoaster
TWINED – ginger maple cloud caramel with a Peruvian 100% finish.Starts sweet, and becomes entirely not sweet, then finishes sweet again. A […]