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Our Chocolats

Our 2023 menu describes above all the chocolates we will introduce or rotate in the coming year.  Some are highly seasonal and available only when their ingredients make their fleeting appearance in our region, while others show up to celebrate a new season, or Valentine Day, or just because...

As of February 2023, our collection includes 19 chocolates, 1 praliné, and one marzipan.  As with all our confections, our chocolates are made with organic cream, butter and citrus. Note that the Pralinés contain gluten.

LA COLLECTION, February 2023:

72% Guittard dark chocolate shells:

Almond Marzipan:  our artisan marzipan gems have a dark chocolate shell, which gives the beautiful almond confection a perfect not too sweet balance.  Vegan.

Bergamot: a ganache made with a French Earl Grey tea is enhanced with orange zest for a citrusy delight.

Cassis Orange: a blackcurrant pâte de fruits is a beautiful companion for a dark chocolate orange ganache. 2022 commendation - Academy of Chocolate, UK.

Cherry Almond:  NEW!  a sour cherry pâte de fruits mixed with griottines cherries are paired with an almond ganache.

Coconut:  both an organic coconut cream and organic toasted coconut, paired with a dark chocolate, make up this delicious vegan ganache.

Hazelnut Praliné:  we use Oregon hazelnuts from a small family farm to make a smooth hazelnut paste in our stone grinder.  We then transform it into a gianduja with chocolate, to which we add caramelized nuts and crepe cookie flakes.  Contains gluten.

Palet d'Or: we make this classic dark chocolate ganache with a beautiful Valrhona Madagascar Criollo.  One for chocolate purists.

Passion Vanilla: this chocolate has two ganaches:  a very tart passion fruit ganache and a mellow Madagascar vanilla ganache.

Peppermint:  Check out our Instagram for the muscle needed to make the peppermint flake that is added to each of our fresh mint infused ganache chocolates.

Pineapple Black Pepper: NEW! this chocolate has a pineapple pâte de fruits and a fresh black pepper ganache. 2022 Bronze medal winner/Academy of Chocolate, UK.

Salted Caramel:  our bittersweet salted caramel ganache is made with organic cream and organic butter.  This chocolate also contains Madagascar vanilla and Guérande fleur de sel.

Turkish Coffee:  a beautiful balance between a Coffee by Design Azteca medium roast ganache, and a gentle cardamom ganache made with infused green pods. 2021 Bronze medal winner/Academy of Chocolate, UK.

Yuzu Honey: we place a piece of organic candied yuzu peel between a yuzu pâte de fruits and a honey butter ganache. 2021 Bronze medal winner/Academy of Chocolate, UK.

41% Guittard milk chocolate shells:

Bananas Foster:  a bananas ganache and candied walnuts are flavored with a bit of rum and vanilla. 2021 Bronze medal winner/Academy of Chocolate, UK.

Blackberry Basil:  NEW!  the pairing of a gentle basil ganache is beautiful with a tart pâte de fruits, made with blackberry and a touch of raspberry.

Brown Butter Pecan:  the beurre noisette we make from a beautiful cultured organic butter is the star of the ganache.  A pecan toasted in a bit of bourbon and spices provides a texture contrast.

Ginger Chai:: after steeping a special blend of chai tea in cream, we add small pieces of candied Australian ginger to yield this fragrant and gently spicy chocolate.

Mexican Hot Chocolate:  another of our spicy but not too hot chocolates, with heat from Annato seed, Mexican cinnamon, Mexican vanilla and cayenne pepper. 2021 commendation - Academy of Chocolate, UK.

Milk Crunch:  NEW! a milk chocolate ganache is paired with candied cocoa nibs for the perfect crunch.

Pistachio Raspberry:  this chocolate has three components: a pistachio ganache made with fresh pistachios, which we grind smooth in our stone grinder; a raspberry pâte de fruits; and a small piece of organic candied Meyer lemon.  2022 Gold medal winner, NW Chocolate Alliance Global Awards. 2022 Silver medal winner/Academy of Chocolate, UK.

Salted Caramel:  the milk version of our classic described in the dark section.

 

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