These artisan dark chocolate eggs are not your average Easter candy. Each 65 percent dark Ecuadorian chocolate morsel is studded with dried blueberries and raspberries that not only provide a bright pop of color but a pleasantly surprising tartness to each chocolaty bite. Don’t stop here. This small batch chocolatier offers a number of unique and vegan-friendly confections such as Dark Chocolate Fête Mendiants and smoked sea salt-studded bars.
The spreadable pâté-style ganache bricks are blended with Vermont cheeses, raw honey and tree syrups, creating a balanced sweet and savory amuse-gueule, hors d’oeuvre that easily becomes the unexpected star of the cheese or dessert board.
This truly novel and innovative chocolate maker combines traditional European confectionery techniques with locally grown or foraged fruits, herbs, mushrooms and vegetables…Tavernier Chocolates has a reputation for highlighting cacao’s savory elements, creating such unusual edibles as Mont Vert, a pâté-style ganache blended with Vermont chèvre, raw honey and organically grown lavender.
Chocolate charcuterie is a vegetarian ganache roll, dusted in cocoa, that’s made to be sliced and enjoyed on a grazing board. Here, almonds and a hint of Hungarian chili pepper elevate the chocolate into something richer, more complex, and fully delicious.
“That black garlic with your chocolate. Transcendent.”
“We bought some of your amazing chocolate, including the Forest Path chocolate. I have to tell you, it is wonderful! The flavor combination is so unique and surprising. There are some things in this world that you need to slow down for and just experience. I think this chocolate bar is one of those things.”
“Your chocolates have such a depth of flavor and texture, unlike anything that I have tried. And I am what could best be described as a “chocolate traveler.” I find tiny surprises in every bite. Thanks for being such great talents.”
—Roberta Rosenberg, Bloomington, MN
Carla D. Martin
“But seriously, friends and countrymen, let me tell you about their sophisticated, subtle ganaches. Some of the best umami + chocolate combinations I’ve had in the U.S.”
—Carla D. Martin, PhD., Founder and Executive Director, Fine Cacao and Chocolate Institute Lecturer, Harvard University