baby sea turtles
Drippy
caramel and toasted pecans, what could be better? They are
as delicious as they are cute, a delight for the young and
young at heart. Turtles are sold in 3 piece bags only.
gold bellied buddha
How's
this for enlightenment? Buddha's belly is brushed with
gold dust then filled with Temple of Heaven green tea infused
in dark chocolate. Buddhas
are sold in 2 piece bags only.
fresh mint with white stripes (seasonal)
kentucky
bourbon decorated with roasted pecan pieces
The
mint is made with a handful of freshly picked mint and
deep dark chocolate, so fresh it is like eating a mint leaf.
My customer "Bob" rode his motorcycle to Kentucky to sample their famous straight whiskeys and returned bearing Bourbon candies. I added 70% Dominican dark chocolate, and (a nod to the South) pecans.
la tour eiffel
Dress up your dinner table
with a Paris icon crafted in Gail's 70% dark Colombian chocolate,
or give a gorgeous gallic gift to your favorite traveler. Order
yours plain or dusted with gold. 2 oz/56 grams
espresso bean atop arriba dark chocolate
An heirloom variety of cacao preserved by Ecuadorian farmers, the Rainforest Alliance, and my friend Pierrick Chouard. Inspired by afternoons sipping espresso in France between Chocolatier classes.
cinnamon/cayenne dusted with cocoa
powder
Based on an Aztec beverage. Cream infused with roasted ancho chilies, cinnamon sticks, and a warm touch of cayenne and chipotle pepper. Cacao from the Andean mountains of Columbia is rich in nutty flavor.
lucille's vanilla comfort
Fourth-generation French chocolatiers produce this rich dark chocolate here in the U.S. to win awards in Europe. The robust vanilla reminds me of my Mom's chocolate pudding warming the kitchen of our farm. So I named it in her honor. I hope it comforts you as she comforted me.
cointreau© orange liqueur infusion
with grated orange peel
I
wanted to recreate my first-ever bite of a candied orange peel
dipped in deep dark chocolate. I experienced it on my first
visit to Paris at the age of seventeen. This deepest darkest
chocolate is 75% Tanzanian.
cognac topped with australian baby
candied ginger
Imagine sipping Cognac from a beautiful snifter and then sampling a decadent dark chocolate made of cacao from the Ecuadorian rainforest. Then chase the warmth of the Cognac with a stinger of ginger. Yum.
earl grey tea sprinkled with organic
lavender buds
A crazy combo of cacao from Venezuela, Madagascar, Ghana, and Java for the adventurer in us all. The combinations create wave after wave of very colorful flavors, from Grey to Lavender to Chocolate (62-70%).
jasmine tea
sprinkled with dark, white, or milk chocolate pearls
I
steep hand rolled pearls of jasmine green tea in fresh cream
and blend it with a 70% French-made dark chocolate from Guanaja,
an island off the coast of Honduras. Columbus landed in Guanaja
on his last voyage.
raspberry topped with crushed roasted
cacao beans (nibs)
The
crunchy bittersweet nibs are pure chocolate flavor. But the
semi-sweet chocolate and raspberry puree and Chambord© liqueur
remind me of juicy handfuls picked from my friend Sherrie's
raspberry patch.
caramel sprinkled with grey salt
Sweet and salty, like flirty conversation. The dark chocolate coating is Colombian. The vanilla in the caramel is Tahitian. The gourmet sea salt (fleur de sel) is hand-raked at the peak moment on the Normandy coast.
rose garden topped with fresh petals
My
best friend Karen and I discovered the white peony and rose
tea at a lovely Chinatown teahouse in San Francisco. A friend
who makes neon art offered the petals from his rose bushes.
Venezuelan chocolate (72%).
four spice praline (seasonal)
Hazelnut
paste blended with four select secret spices and set in an
escargot mold.
maharajah curry
with saffron and white chocolate shavings
Kashmir Saffron is the rare jewel of all spices. So I added it
to the curry along with fragrant cardamom, and infused them into
a coconut puree blended with a fruity 65% Madagascar dark chocolate.
Tastes sweet.
cardamom with orange blossom
Once only a seasonal flavor, now I can’t let this truffle get away.
70% cacao from the volcanic island of São Tomé with the unmistakable
flavor of cardamom and made complete with a splash of orange flower
water and a candied pistachio.
palette d’or
75% Tanzania chocolate with nothing but pure Wisconsin cream and butter,
crowned with an edible fleck of gold leaf. Sometimes the most simple things
are the truest pleasure.

tanzania - 75%
cacao
Tanzania
is intense, smooth and creamy, with a natural fusion of vanilla, coffee
and strong banana tones of the terrior. Its raw strength, warmth and
the tanginess of slightly wild cacao linger in the senses.
1
Tanzania chocolate is blended with caramelized cashews and topped with
a roasted salted cashew. Intense, salty, crunchy, earthy... yum.
2
Tanzania chocolate with nothing but pure Wisconsin cream and
butter, and an edible fleck of gold leaf.
tanzania - 70%
cacao
This
Colombian chocolate begins with a delicate aroma then explodes with
flavors of coffee, toasted marshmallow and a whisper of rose. A beautiful
balance of sweetness/bitterness. Long, lingering finish. Velvety smooth.
3
In honor of chocolate's early flavorings, I have paired this Colombian
chocolate with cinnamon, roasted Ancho chilies, Chipotle and Cayenne
pepper. Dusted with cocoa powder.
4
Fresh raspberry purée blended with my favorite chocolate, Colombian.
Just a splash of Chambord added for brightness. Topped with cacao nibs.
ecuador - 65% cacao
This
varietal, called Don Homero, from Ecuador has an earthy, floral bouquet
of orange blossom and jasmine. Ends with a long, dominant chocolate
finish.
RAINFOREST ALLIANCE CERTIFIED
5
An heirloom variety of cacao preserved by Ecuadorian farmers, the Rainforest
Alliance, and my friend Pierrick Chouard. Made with espresso and topped
with a chocolate espresso bean.
6
Ginger purée is blended with fine Ecuadorian chocolate and a splash
of Cognac. Topped with baby Australian candied ginger.
são tomé -
70% cacao
The
island of São Tomé’s volcanic soil imparts a natural
intense smokiness. Beginning with a penetrating aroma, the flavor develops
into a slight tartness of tamarind trees. It is earthy and smooth with
a lasting finish.
7
Three-pepper melange steeped in cream, blended with São Tomé chocolate
to bring out its fullest flavor. Un: black pepper; Deux: pink peppercorns;
Trois: red Syrian pepper.
8
70% cacao from the volcanic island of
Sao Tome, cardamom, a splash of orange flower water, topped with a
candied pistachio.
My chocolates are made in a facility that processes
dairy, hazelnut paste, pecans, pistachios, pine nuts, pumpkin
seeds and almonds. Therefore, my truffles may contain traces
of the above ingredients; if you have any type of nut allergy,
please refrain from eating any of my products.