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March 2, 2017March 2, 2017What's In My Box

Like breakfast in a bonbon.

WHAT IS BEAUTY? – Brilliantly tart fresh grapefruit ganache with a candied grapefruit chaser.

March 2, 2017March 2, 2017What's In My Box

Something there is…

ROYAL BLOOD – a candy bar of Crispy puffed quinoa in Tikal Guatemalan milk chocolate layered with Tango Madagascar dark. that doesn’t […]

March 1, 2017March 6, 2019What's In My Box

Seriously. Coffee.

A LITTLE COFFEE WITH THAT? – Toasted walnut espresso gianduja made with spectacular Tango 67% Madagascar dark chocolate. Finished with whole espresso […]

February 25, 2017Chocolate Bars, Past is Passed

Conching Guatemalan cacao in a rather unique fashion. Our Cacao Connoisseur Club members will receive them as their April bar. #chocolateofthemonth

February 25, 2017February 25, 2017At Our Cafe

Sticky buns. Making a dozen. Ready at noon.

this morning’s STICKY BUNS will be meyer lemon, candles Yuzu, dark brown sugar, and orris root, and and Honduran dark chocolate

February 24, 2017February 25, 2017At Our Cafe, Past is Passed

Croissant Sticky Buns today. I’m making a dozen, they’ll be ready at noon.

Sticky sticky sticky buns Buttery caramelly gooey ones Nutty chocolatey oooey ones Tomorrow’s the day for Sticky Buns! Not a bad idea […]

February 24, 2017February 24, 2017What's In My Box

Swapped (whoops!) This one’s really the husk cherry & Liona.

INTENSITY OF EXPRESSION – pineapple, blood orange, and Ron Viejo Rum in a blend of two very dark chocolates

February 24, 2017February 24, 2017What's In My Box

Swapped! This one’s really the pineapple blood orange.

SAME OLD GAME – Husk cherries and Liona as a Mah Jong tile