Dark Chocolate | Pot de Creme | Whipped Cream
Read More
Sourced directly from individual growers in Mexico and hand-roasted in Boulder, Colorado, this single estate cacao is fermented and dried by each grower ensuring sophisticated flavor profiles and building upon thousands of years of traditional techniques. Fortuna Chocolate collaborates with Mayan growers at two single estates in a region of southwestern Mexico known as Xoconusco - an area that is highly prized among chefs the world over. Each estate uses different shade trees resulting in a unique combination of wild yeasts in the air during the fermentation process, adding complexity to every harvest.
Read More
Sourced directly from individual growers in Mexico and hand-roasted in Boulder, Colorado, Sienna's Fortuna Chocolate uses single estate cacao which is fermented and dried by each grower ensuring sophisticated flavor profiles and building upon thousands of years of traditional techniques.
Read More
Chocolate Mousse - the classic "Chef's Dessert". A simple to execute sweet treat that doesnt require and pastry or baking knowledge. Heat up some chocolate, mix it with some whipped cream and whipped egg whites + let it chill. Easy and delicious! Check out the recipe from Chef Josh Henderson and Theo Chocolate.
Read More
"There's nothing simple about this simple pleasure" states Theo Chocolate and they couldn't be more right! Made with cocoa beans sourced from across the globe to create this blend of flavors. It's a deliciously rich, complex and seductive taste experience.
Read More
Early this week, Laurie shared her favorite recipe to use with her 70% Guatemala Chocolate Bar. Which just so happens to be one of our favorite treats! Chocolate Chip Cookies.
Read More
Chocolate, Bacon, Whipped Cream. What more could one ask for in a dessert? Chef Richard DeShantz shows you how to master this decadent-yet-simple sweet and savory dish to wow the partner in your life, your friends and family - or just your own taste buds.
Read More
Organically grown in Lachua Microlot in a partnership with Cacao Verapaz, a company lauded for sourcing the best fermented and dried cacao from the lush tropical hills of Guatemala, this bar will make you rethink what chocolate should taste like. Processed in micro batches at the Dulcinea kitchen reinforces the special attention and flavor associated with this special ingredient.
Read More
With a serious commitment to crafting sustainably produced chocolate while leaving as minimal a footprint as possible, Laurie is producing some of the most delicious and mouthwatering bars we've had the pleasure of enjoying. Get to know the woman behind the cacao magic!
Read More
Chef Kelly Whitaker has put a twist on the Italian spiedino. Literally translated to "skewer", Chef Whitaker takes perfectly sous vide short rib meat and cooks them on a skewer in his wood fired oven at Basta in Boulder, Co. While cooking the meat, Whitaker shows you how to craft a sweet and spicy chocolate sauce to drizzle over these flavor-packed skewers.
Read More
A 2016 Good Food Awards winner and crowd favorite, this balanced blend of all Ritual origins bars is a pure sweet treat. Ritual's goal for the Mid-Mountain Blend was to highlight subtle tasting notes from each bean. Fruity, nutty, earthy, chocolatey, floral- it's all here.
Read More
Not satisfied with the chocolate available to them, Anna and Robbie took chocolate making into their own hands. Focused on expressing local terroir of the beans, Anna and Robbie have become "experts in chocolate processing", letting the natural flavors of the cacao shine through rather than creating elaborate recipes or middling with the "science" of chocolate. By adding nothing more than some sugar to most of their creations, they succeed in crafting some of the purest and most flavorful chocolate products we have had the joy of tasting.
Read More
What's better than hot chocolate? Hot chocolate with booze infused into it! (Obviously). And when the base is Gearhart's Maya Drinking Chocolate, you really have something special to put into your favorite mug. Follow along with Chef Jason Alley as he shows you the way.
Read More
A signature item of Gearhart's, their Maya Drinking Chocolate is a decadent mix accented with Venezuelan Cocoa, Ancho Chile, Cinnamon, and Orange. The result is a bright, floral blend that is great throughout the year and in a multitude of sweet + savory preparations.
Read More
"There's nothing simple about this simple pleasure" states Theo Chocolate and they couldn't be more right! Made with cocoa beans sourced from across the globe to create this blend of flavors. It's a deliciously rich, complex and seductive taste experience.
Read More
Who doesn't love chocolate? Certainly not Joe Whinney of Theo Chocolate! Working out of his workshop in Seattle, WA, Joe sources cocoa beans from Central America + Africa, bringing the best, unadulterated chocolate flavors to America.
Read More
Peanut butter and chocolate. A classic combination. Chef Nyesha Arrington crafts a crunchy + silky chocolate bar, topped with a sprinkle of dried lavendar that perfectly paris with the rich flavors of this decadent treat.
Read More
Lush, rich chocolate is infused with Happy Cup Coffee's Buzz Blend forms a mousse atop a crumbly, graham cracker crust with a kick from Jacobsen Salt Co.'s Ghost Chili Salt. A burnt meringue replaces the traditional marshmallow in Chef Sarah Schafer's Campfire S'mores recipe to create this elevated, nostalgic + decadent dessert treat.
Read More
Dude, Sweet Chocolate
One Night Stand Potion
Craftsman: Chef Katherine Clapner + Redding May
Dallas, TX
Read More