summer test kitchen

Summertime is here, our favorite time of the chocolate year, and we are busy creating new limited edition recipes for flavored bonbons with the bounty from local farms, forests and makers.


So far the season has been a rainy one, with temperatures swinging between cool and better fire-up-the-woodstove to hot and muggy. Our mint has absolutely thrived in these extremes, so we plan on making batches of Deep Mint Bonbons throughout the summer along with locally grown basil for a fresh herbal bite.

As Vermont chocolatiers, some of our bonbons this season have included locally foraged Ramp Coupes, strawberry & candied local rhubarb white chocolate mendiants, Forest Path bonbons with matcha, locally foraged evergreen needle & dark chocolate salt+pepper soil, Deep Mint bonbons with our own homegrown mint & local basil, dipped fresh fruits, Tulsi Leaves with locally grown holy basil, Strawberry Balsamic Paves with local fruit, Golden Hen Eggs with local egg yolk-enriched dark chocolate ganache & a swipe of edible gold, Xoxoatl Pyramids with coconut milk, avocado & chilis.

More chocolate pairings included locally grown garlic capes, fresh local fruits, herbs and cheeses, all making appearances in our recipes, always inventive, and always delicious.

We will introduce a new bonbon or two every week at the Farmers Market, so check out our website and follow us on Facebook & Instagram to see what our latest creations are for that week!