Nougat with a Raku Finish
RAKU No. 3 – soft nougat ganache with bourbon, walnuts and cranberries in Creos 72% Dark Milk. I’m working to simulate the […]
Tempering Creos for bonbons and bars. BAGELS this Saturday!
We should have plenty of bagels for walk-ins. Try ’em toasted with cream cheese and spread with cacao-infused lox.
Bourbon Cloud Caramel
STATE OF THE NATION – Tikal and bourbon cloud caramel in a metalized Tikal shell. Less than a week remaining before the […]
Sipping Scarlet Robe Wulong before making White Jade bars.
And one experimental Art Bar: White Jade 40% Guatemalan white with Ceremony-grade Matcha and dried cherries.
Dia De Los Muertos
A custom Day of the Dead Bonbon Sharing Box headed for some of our regular customers (and friends!) in Belgium.
Fall Flavors
BEARING FALL FRUIT – layers of quince and sugar pumpkin dark chocolate ganache. Fall bearing fruit? Ball bearing fruit? Fearing Fall fruit? […]
Collisions of Particles and Flavors
GALAXIES – White and dark pineapple, coconut, and ginger. Today a customer asked about the collisions of neutron stars. (I was a […]