Art Class • Strawberry-ginger ganache finished in bright Bolivia Alto Beni 70% Heirloom dark chocolate. Paint on the ceilingMica covering … Read More

Nishikigoi • Blood orange fruit patè and Sesame Gianduja dipped in Mexico 35% white chocolate perseverance grants wishes fins like … Read More

Festival Ride • Mango and amarillo chilé ganache finished in a mix of our Mexico 35% white chocolate and Puerto … Read More

A Cautionary Tale!! • Very hot ghost chile caramel!! Finished in a dark 66% blend of Ghana and Peru Ucayali … Read More

Simplicity • Fudge made with a bit of apricot purée Simple to organize Simple in rhythm Still fun to be … Read More