Sculpture cast in Heirloom (HCP No.1) Wild Bolivia Alto Beni 70% dark chocolate (123C roast) with strips of candied yuzu … Read More

WHAT’S GOING ON (in my head)? – Yuzu Tequila Cloud Caramel with Ucayali River dark chocolate, finished with Yuzu sugar. … Read More

No.1 – Pure wild-harvested Bolivia Alto Beni, from a small stand of trees designated as Heirloom cacao in 2014. Heirloom-designated … Read More

DOING IT RIGHT – Salt Caramel in Dark Chocolate. Fleur de Sel de Guerande sea salt garnishes a perfect 121C … Read More

MANGO MOMENT – Cloud caramel of India Banganapalle mango, sweet, with little acidity, and house-steeped rose petal and vanilla bean … Read More

A LITTLE CLASS – Ten students, so not such a little class. I made this to demonstrate the “cloud caramel” … Read More