Monday, November 10, 2014
Hidden Springs Maple & Butterworks Farm organic buttermilk caramels are now in logs! Crisp 65% Peruvian chocolate with an earthy, nutty flavor paired with our subtly tangy & smooth maple caramel. We're going to pair these little beauties up with another of our caramels, a smooth maple & bourbon in a creamy dark milk shell, just in time for the holidays.
Wednesday, October 29, 2014
We visited Scott Farm this past weekend, & got some expert advice from orchardist Ezekiel Goodband on heirloom apples to pair with dark chocolate. What an inspiration! Apple & maple candied walnut mendiants, & chocolate dipped dried apples to come...
Sunday, October 26, 2014
Bright juicy flavors paired with rich, dark chocolate are a fantastic combination. We combined some ripe & flavorful New England plums with port wine & 65% Venezuelan chocolate, & dusted them with black sea salt for a dramatic & delicious truffle. Tart & sweet Glastonbury seckel pears were dried to a perfectly crisp & chewy texture, the resulting "pear chips" & dipped in the same Venezuelan dark chocolate. Oh my.
Friday, October 24, 2014
Monday, September 29, 2014
In honor of National Coffee Day, we suggest enjoying your daily cup with some deep, dark chocolate (are you surprised?). A mocha, a small square of chocolate submerged in your espresso, coffee ice cream with a fudgy chocolate sauce, or a pour-over with a lovely, smooth bar on the side (we found a 65% bar studded with sea salt did the trick quite well, although a bar loaded with roasted coffee beans & almonds takes the cake), it's all good. Enjoy!
Thursday, September 25, 2014
We dried a bunch of enormous, juicy blackberries from Walker Farm after tossing them in a pool of port wine, & paired them with an Ecuador dark chocolate & beautiful black Hawaiian sea salt. Salty, tart & deeply dark, these rustic little tablets exude mystery & pair wonderfully with a spicy zinfandel or shiraz, or a rich tawny port.
Thursday, September 18, 2014
Rich, creamy fall flavors inspired by the leaves taking on their first blush: dark chocolate porcini mushroom with burnt caramel & homegrown rosemary domes; a deep chocolate local chèvre terrine with local honey & a whiff of our own homegrown lavender blossoms; & sweet & spicy local chili pepper caramel with locally grown Thai basil & lime zest. Time to open a tempranillo!