sultry summertime
Autumn is almost here, and although warmer temperatures are still hanging on, we are already feeling nostalgic about morning coffee in our garden, the abundance of mushrooms we cultivated and gathered this rainy, humid late summer, and recipes for flavored bon bons featuring fresh fruits, herbs and veggies from local farms and foragers.
Succulent local berries reduced with a rich balsamic vinegar from Modena and folded into a dark chocolate ganache, topped with ground cacao nibs caramelized with Vermont basil and a sprig of crystallized local rhubarb made a debut in early summer. Later in the season our cornbread coupes were a big hit with local sweet corn and rosemary blended into a white chocolate ganache, topped with local red pepper candy glass. Wild foraged rose from the north atlantic coast perfumed a few of our ganaches, and were oh-so-pretty candied.
We also had a blast working with the amazing bi-coastal photographer Clare Barboza who shot us in action foraging behind our home and visiting a local orchard during the hottest, most humid day of the year (thank you, linen and deep shady forest). We think she captured the passion and drive behind our Vermont chocolate company, steeped in our local bounty.
