Our new menu above describes 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 November 2020, the current collection includes the following chocolates, which are available in our Squares, Tiny Planets, and Hearts. All the chocolates listed below are gluten-free, and as with all our confections, made with organic cream/ butter/ citrus/ honey.
LA COLLECTION, FALL / EARLY WINTER 2020:
72% Guittard dark chocolate shells, 6 chocolates:
Almond Citrus: an intense almond ganache is paired with our organic candied pink grapefruit or Buddha's hand.
Cassis Orange: a black currant pâte de fruits and an orange ganache made with Guittard's 74% organic chocolate are equal players in this intensely fruity and deeply flavored chocolate.
Dulce de Café: a strong French roast infuses the ganache, which is tamed by an organic Dulce de Leche.
Palet d'Or: we make the classic dark chocolate ganache with a beautiful Guittard 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.
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.
41% Guittard milk chocolate shells, 7 chocolates:
Apple Cider: Darcy created this new seasonal delight with a green apple pâte de fruits and an apple cider ganache with a little apple vinegar for acidity and balance.
Bananas Foster: to honor Catherine's maternal great-grandfather, born in New Orleans in 1860. Bananas and walnuts are flavored with a bit of rum, vanilla and cinnamon.
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 Caramel:: we add a beautiful puree of young ginger shoots to a medium amber caramel.
Mexican Hot Chocolate:: Sarah made this spicy, gently hot addition to our menu with a ganache infused with a magical mix of Annatto seeds, cayenne peppers, Mexican cinnamon and other organic spices.
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.
Salted Caramel: the milk version of our classic described in the dark section.