Caramel in Chocolate
COMPLEMENTS – butter caramel in Lake Yojoa Honduran dark.I’m fascinated by the crystal structure at the cut interface. The caramel itself is […]
Caramel, Chocolate, & Yuzu
GOLD ON BRONZE – a knife edge of candied Yuzu on a soft core of butter caramel enrobed in Lake Yojoa Honduran […]
Chai Latte
Experimental CHOCOLATE CHAI LATTE. our own Chai spice blend balanced with milk chocolate, local milk, a hint of sweet, and a Dusting […]
Tasting
Fresh pomelo with our Liona (custom made by Fruition) Dominican Republic dark chocolate. This is definitely going to become a bonbon. Pomelos […]
Burn and Maple
Ditched the sweater and down jacket, it’s balmy here in New England. Bit of a change from last week, when my shoes […]
Plum
ESOTERIC PLUM – Crispy plum truffle with Buddha’s Hand Citron and licorice in Amano’s Macoris Hispaniola dark chocolate rolled in sugar and […]
Burn and Vanilla
NEURAL MELTDOWN – Papua New Guinea vanilla pods, ghost chiles, and White Jade chocolate finished in Lake Yojoa Nicaraguan dark.
Microbatch Chocolate
EACH DAY IS A RISK – Satsuma tangerine, absinthe, and and Ethiopian black cardamom in Laura’s microbatch Nicaraguan 70%, finished in African […]