Small batch means we have the highest control over the quality of our creations. We do many things by hand in our chocolate making process, from preparing, fermenting, growing, gathering and drying local aromatic fruits and herbs for our seasonal bonbons and limited edition bars, grinding our own house made spice blends, hand pouring and dipping all of our chocolates, hand rolling and packaging our charcuterie, to artfully placing all of the ingredients on our bars.You won’t find any extracts, artificial flavors, invert cane sugar, corn syrup or artificial colors in our confections, and we only add natural sweeteners and preservatives like raw organic cane sugar, raw honey, sea salts, or maple and other tree syrups.
Our unique flavor profiles are inspired by seasonal produce from local farms and the fields and forests of Vermont intertwined with worldwide cuisines. Self-taught as chocolatiers, we use traditional European confectionery techniques that Dar explored while working front and back of house in restaurants and cafés in New York State, San Francisco, the Czech Republic and Vermont. We learn through practice, trial and error and lots of research, as well as discover new methods while experimenting, reveling in the sense of adventure while working with adventurous out-of-the-chocolate-box ingredients in our test kitchen and researching and developing recipes at home.
Top two photos of vintage chocolate molds and Dar zooming through the kitchen by Christina Bernales