harvest time

FLAVORS ARCHIVE

As we follow the harvests during the spring, summer, winter and fall, we create chocolate bonbons with fresh local farmed and foraged ingredients, coming up with creative recipes that are unusual and delicious, and designed visually to tell a story. Below is a list of some of our favorites which we will add to as we create more each season. Bon appétit!

•Dark chocolate Coupe filled with white chocolate rosemary and sweet corn ganache poured over herbed shortbread crumb and topped with shards of sweet Hungarian pepper glass candy

•Dark chocolate coupe filled with a bittersweet chocolate ganache deepened with a local strawberry+rhubarb+balsamic reduction, finished with local basil and candied cacao nib dust and a sliver of candied rhubarb

•Salted white chocolate ganache with wild beach rose dipped in dark chocolate, finished with candied rose petal dust

•Dark chocolate cups filled with saffron-perfumed dark chocolate ganache, topped with fresh local blueberries and locally grown cornflower confetti for a sweet burst, or fresh local red currants and locally grown hyssop for a tart and herbaceous counterpoint

•Ramp dark chocolate coupes with dark chocolate salt & pepper soil and white chocolate “perlite”, looking like little seed starter pots in celebration of springtime planting

•Vegan coconut milk dark chocolate ganache enlivened with freshly juiced local ginger garnished with local dried crabapple that we glazed with locally crafted ginger liqueur and a sprinkling of herby cilantro-infused sugar

•White chocolate perfumed with a whiff of local rhubarb and rosewater, with a piece of crystalized rhubarb balanced across a dark chocolate shell

•Open-faced caramelized garlic scape truffles with a white chocolate brown butter ganache in a dark chocolate shell, garnished with a candied local scape

•Balsamic beurre noir chocolate coupe with a fresh strawberry, crystallized rhubarb and basil-infused sugar

•White chocolate ganache perfumed with Vermont foraged wild ginger rolled into log shapes and dipped in dark chocolate with a dusting of Vermont wild fennel blossoms

•White chocolate honey ganache with local gilfeather turnip finished with ruby beet powder

•Elderflower honey white chocolate ganache in a dark chocolate couple with candied elderflower and fennel sugar

•local fresh young ginger and homegrown lemon balm white chocolate ganache finished with a dried edible blossom