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my chocolates

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.

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.

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.

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.

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.

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%).

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.

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.

kentucky bourbon decorated with roasted pecan pieces
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.

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.

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.

tree frogs
So cute, and filled with Lucille's Vanilla ganache (tastes like Mom's chocolate pudding!). Two pieces.



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


allergy/product information
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.