Intertwined silky Venezuelan white chocolate and dusky Dominican dark chocolate love birds are meant for a romance. And sharing. The white chocolate is studded with toasted almonds with a sprinkle of sea salt from the Isle of Cypress. The dark chocolate has the sexy, earthy crunch of roasted cocoa nibs. Shipped in a clear box with a personal message. Call us to customize. 310-795-0447

Personalized Valentine Day paper collage with keepsake cabochon pin. Each box is completely unique and is designed to be kept and re-used as a for photos, jewelry or anything dear. Includes a personal note and can also be designed to include your own jewelery item. Please contact us for more information. 310-795-0447

This cost is for packaging only and does not include chocolates.

Salty and sweet, the yin and yang of taste buds. Exotic grains of salt are added to buttery, creamy, golden caramel until the right balance is reached. Nestled in a shell of dark Equatorial chocolate, there just aren’t enough adjectives to describe how good these are. The menu of salts vary, but the island repertoire includes Hawaii, Cypress and Bali.

While Doc ate his sandwich and sipped his beer, a bit of conversation came back to him. Blaisedell, the poet, had said to him, “You love beer so much. I’ll bet some day you’ll go in and order a beer milk shake.“ (John Steinbeck’s Cannery Row, Chapter 17.) Well, then. Why not beer and chocolate? More specifically, Guinness Stout and dark chocolate. Add a dash of Madagascar vanilla, a little cream, and a cap of white chocolate of Venezuela’s finest, and that’s some heady stuff.

A “bar” of Cru dark chocolate infused with hibiscus flowers and a sprinkle of red Hawaiian sea salt. A collaboration with porcelain artist Shawn Laughlin of Caskata, translating delicate artwork into the medium of chocolate.

A “bar” of dark and milk chocolates with a hint of organic maple syrup and and infusion of imported organic flowers from Epicerié du Provence.  A collaboration with porcelain artist Shawn Laughlin to translate her delicate art into the medium of chocolate.

Organic French lavender softly infuses dark chocolate, contributing a delicate perfume to sinful richness. I then shred this melange, and shape the threads into a delicate knot and dust with velvety cacao rouge. Shredding the infusion adds air, allowing the ‘knot’ to melt even more seductively in your mouth. And because they’re so light, you can have another, right?

Like its bubbly cousin, my Champagne Chocolates truly commemorate a special occasion. Dusky Caribe dark chocolate is infused with a crisp Blanc du Blanc champagne, the sparkling grand dame of wine. Chocolate and champagne! Cheers!