Friday, December 5, 2014

sweet tidings

We're getting ready for Holiday Pop Ups at the Cotton Mill Hill Holiday Sale, Dianich Gallery, & another in the works closer to Christmas (stay tuned!). We'll have stacks of our buttermilk maple sugar caramel Bûches de Noël, black & white barks, chocolate salami, chocolate ganache-stuffed & dipped figs, plus other fare available, & will happily take orders for chocolate pâté & goat cheese honey terrines, hot chocolate submarinos, & anything we've run out of for your holiday table. Hope to see you!

Tuesday, November 25, 2014

festive figs

This past weekend we were busy creating some special treats for the holiday table, bite sized chocolates that could satisfy a sweet craving, but also go well with a cheese & charcuterie board, & compliment a hearty glass of red. Dried black mission figs stuffed with a Dominican Republic dark milk chocolate & Bayley Hazen Blue cheese ganache, then dipped in Venezuelan 61% dark chocolate & crushed pecans did the trick splendidly. Available in December!

Monday, November 10, 2014

logged in

Our Hidden Springs MapleButterworks 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, just in time for the holidays.

Wednesday, October 29, 2014

apple of our eye

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

harvest time

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

north by south

New England fall goodness with an Incan twist: sweet potato caramel with warm autumn spices folded into a dark chocolate ganache with a candied chili pepita pressed on top, all enrobed in dark chocolate. No purée here, but a concentrated reduction of some rich local sweet potato's juices caramelized & added to 65% dark Peruvian chocolate, with a look that is simple, streamlined & classy, just the way we like it.

Monday, September 29, 2014

two is better than one

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!