Monthly Flavors for January – We Scream for the New Year!
Happy 2025! I wish you all a year filled with laughter, good friends, and of course lots of chocolate! Remember, eating more chocolate is a
Free Standard Shipping on Orders $70+
May is blooming all over the place! The Bay Area is a riot of colors and smells right now. Everything is redolent with spring, and I love it. I stick my face in pretty much every flower I pass which means it takes me quite a bit longer to get places these days. So, I obviously had to translate that into chocolates! With each flavor inspired by a different flower, you will have the best bouquet you have ever eaten. Enjoy!
Rose Water Ruby Chocolate Ganache
A rose by any other name would smell as sweet, and this rose sure does taste sweet! The combination of tangy, fruity ruby chocolate and the floral, fragrant rose water is intoxicating. I love rose water! I have always really loved Middle Eastern and Persian food, where rose water is used abundantly. A lot of people think rose water can taste like soap, but when used in moderation I think it is just beautiful.
Hibiscus Gelée with Hibiscus Milk Chocolate Ganache
Hibiscus is used very often for teas and other beverages. It is somewhat similar to cranberries in flavor – bright, a little sweet, a little earthy, and tangy. In this chocolate, the reduction really brings the brightness to the forefront. The ganache is creamy and lightly floral. The combination is so wonderful!
Crème de Violette Reduction with Violet White Chocolate Ganache
I have to say, this was a really hard one. Violets don’t have a lot of flavor, and it is very subtle. But I love crystallized violets and they somehow have a good bit of flavor! So these chocolates are made with crème de violette, a liqueur made from the flowers. It has been made since at least the 19th century, and is a core ingredient in an Aviation cocktail. I tried to make sure the flavor was not overwhelming while still being very present in this chocolate. Let me know how you think I did!
Sunflower and Milk Chocolate Gianduja with Salted Caramel
Sunflowers are one of my mom’s favorite flowers. They will always remind me of her, and our trips to visit her family in France during the summer. We were often there as the fields of sunflowers were ripening, and I loved watching these wondrous blooms following the bright sun through the day. Sunflower butter is a more intense, nuttier spread than peanut butter. Mixed with milk chocolate to make a gianduja, this is a delightfully nutty combination! With the salted caramel, this is an addictive bite!
Geranium White Chocolate Ganache
Geraniums are everywhere, and they are edible! Each species has a different flavor profile, varying from rose to earthy. Made with oak leaf geraniums, this is a beautifully subtle chocolate. The ganache is herbal and floral, a little sweet, and just gorgeous! You will just have to taste it to get a better idea of this amazing flavor.
Lavender Dark Chocolate Ganache
There are few crops as beautiful as lavender. I have always loved photos of the fields in the south of France, with wonderful sunshine and purple as far as the eye can see. Another divisive flavor, lavender must be used in moderation to not end up with a product tasting like perfume. This ganache is subtle, with just enough lavender to feel like you are sitting in the south of France near the lavender fields!
…
These are a very simple, but very delicious cookie. They are buttery, light, and just call out for a cup of tea. With the flowers pressed to the top, they make a gorgeous gift or the perfect thing to set out for guests!
…
Meltaways do exactly what you think – they melt in your mouth! Made with freeze dried blueberries to keep the flavor intense and the color bright, these cookies are light and delicate.
This is a good choice, we promise. You’ll get promo codes, new flavors and product info. We send out no more than 3 emails a month. Go ahead and press subscribe now!
Happy 2025! I wish you all a year filled with laughter, good friends, and of course lots of chocolate! Remember, eating more chocolate is a