Every day we start with a clean slate and begin crafting our chocolate confections over. From the dense and delightful chocolate truffles to the light and fluffy marshmallows or our childhood reminiscent peanut butter porcupines. We're forever crafting treats that are great to eat.
“For those of you who haven't tried these chocolates....YOU MUST! Let them dissolve in your mouth and the unique flavors surprise and soothe you! I highly recommend the Basil, Lavender, Ginger, Orange....well, ALL of them!” ~Stacey Pittman Longshore
This is Andy's bad boy. Andy has wanted to do toffee for a while, he loves the stuff. Buttery, crunchy, omnomnom-lishious. This past years end the family was given the freedom to create any product they wanted with the full support of the family, guess what Andy made? After about 15 batches of toffee the recipe and timing began to come together. On a lark he dipped a sliver of butter toffee into a batch...
Our favorite time to make this is during the Spring when the local strawberries are everywhere and sweet as can be. We use those to layer and create our own strawberry preserve, combined with a lush cream cheese icing and cream cheese cake makes this a winner all around.
If you're local and like this, order it as a shoebox, 8" or 10" cake for your next event.
Robin created this after a fan recommendation. Strawberry jam made fresh from Carolina strawberries, blended fast and well with white chocolate and given a little aged balsamic then packed in a chocolate shell. Oh-La-La! We even add some dehydrated strawberries to the top to bring it all home. If you want a little something different, fruity, creamy with a great balsamic balance this must be tried.
When was the last time you had a sundae ice cream party? For us it was a long time ago but having little Logan around we seem to be gravitating towards fun family endeavors and at home one day Robin and Andy took home all the fixings they would need to create this experience since we have most of it at our shop. Some peanuts from the makings of our Monkey Bark, chocolate fudge sauce,...
Coconut lovers everywhere finally rejoiced that we started making coconut macaroons. We take angle flaked coconut and soak it in coconut cream, folded with very stiff egg whites and baked until crispy on the outside. Once cooled we smother the bottom in our 55% chocolate and drizzle more on top delivering a beautifully moist coconut macaroon.
We couldn't hold out anymore so we've finally started our delightful descent into caramel. Our first stop is important a dark slow cooked caramel sauce. When its cold it almost has toffy properties and when you heat it up it can be poured so easily. Weve found this goes good on anything. Morning toast, cakes, even our truffles enjoy a coating. What can you find to pour some of this lusciousness on? Heres an idea.....
Robin's been crafting some really amazing flavor compositions that will be introduced as our new line of Bon Bon's. Her debut bon bon is a 60% chocolate swirling shell filled with a light and fluffy vanilla bean buttercream.
A rare treat was born with our white chocolate cardamom crunch. Born from a search during the Indian Diwali festival we began playing with beautiful aromatic ingredients and came up with this refreshing chocolate bark. Creamy White Chocolate Sweet and Floral Cardamom Heady Rich Mace Chewy Candied Orange Peels Crunchy French Croquants Cardamom goes great in chocolate and other sweet comfort foods. Our cardamom chocolate truffle is very popular here. Mace is the old worlds...
Andy is the shops self declared toffee master among other strange (un)declared titles. He has way too many visions of delightful crunchy toffees dancing in his head. We're not sure where it's going to lead but we're all enjoying the labors. One of our passions is always local and you can't get much more local to us than the neighborhood down the block and their excellent bee keepers at Cloister Honey. Their local wildflower honey...
An easy win for comfort food. A classic in its own right we wanted to bring something clear and simple to our bark lineups. Here you can enjoy a wonderful nut, the macadamia, where we toast it blond to bring forth a bit of its nutty nature then crack, crush, and wrap it all in creamy white chocolate.
Part of our classics series, this white chocolate macadamia shouldn't be missed.