Harlequin – Thyme ganache over strawberry pate de fruit, dipped in Mexico Soconusco dark and sprinkled with Belize Pure Criollo. … Read More

ROOM WITH A CHEW – Candy Bar. The top layer’s apricot almond pistachio saffron nougat, the bottom layer’s dark chocolate … Read More

Belize Criollo Heirloom chocolate nougat with dried Turkish apricots and pears atop walnut gianduja. Hand dipped in Bolivia Itenez Heirloom … Read More

SUBSTRATE – Garden mint & coriander dark chocolate ganache layered over plum pate de fruit, dipped in Mexico white and … Read More

The nougat is dried pear, Turkish apricot, crisp almonds, and pistachios. The Criollo is BFREE Belize Pure Criollo Heirloom dark … Read More

It’s been awhile since I’ve made nougat. This one will be part of my next candy bar, and is studded … Read More

HAFEZ wouldn’t make a candy bar that looked like this. It’s really not his style. – Wine, silk, fabric – … Read More