Chocolatier Series: Bay Area Pack
Dick Taylor's Figs & Madagascar Chocolate: To transform Dick Taylor’s perfectly harmonious black fig bar into ice cream, we combine their deeply roasted Madagascar chocolate and an assertive stracciatella with low-roasted sherried black figs. Note the beautiful line where the roasted cacao ends and the roasted figs begin.
NeoCocoa's Black Sesame Brittle & Brown Sugar: La Cocina graduate and Good Food Award–winning chocolatier, Christine Doerr inspired a brittle ice cream that even the biggest brittle naysayers will adore. Hunks of her outrageous Black Sesame Seed Toffee Brittle get ramped up with a brown sugar caramel and chocolate freckles, all upon a salted chocolate foundation.
Dandelion Chocolate's Salted Honey Almond: We couldn’t sing the praises of this bean-to-bar pioneer any louder. The tasting notes of Dandelion’s 70% Camino Verde, made with beans from a fermentary near Guayaquil in Ecuador, are the inspiration behind this salty almond butter ice cream with Dandelion stracciatella and dark honey caramel.
Feve's Chocolate Cinnamon Toast Crunch: Four-time Good Food Award winner Feve crafts hand-decorated chocolates with meticulous detail, sources with abundant generosity, and creates flavors with wild integrity. This warm-spiced ice cream with dark chocolate cinnamon fudge and caramelized white chocolate crunchies is a tribute to his lauded Cinnamon Toast Crunch truffle.
TCHO's Earl Grey Shortbread & Chocolate Honeycomb: TCHO creates a wide variety of flavors but always focuses on their ethical sourcing program, the nuances of origin, and the malleable bean-to-bar process. One of their favorite flavor combinations is reborn in this lightly salted chocolate ice cream with an Earl Grey buttery crumble and marmalade and homemade chocolate-coated honeycomb.
NeoCocoa's Black Sesame Brittle & Brown Sugar: La Cocina graduate and Good Food Award–winning chocolatier, Christine Doerr inspired a brittle ice cream that even the biggest brittle naysayers will adore. Hunks of her outrageous Black Sesame Seed Toffee Brittle get ramped up with a brown sugar caramel and chocolate freckles, all upon a salted chocolate foundation.
Dandelion Chocolate's Salted Honey Almond: We couldn’t sing the praises of this bean-to-bar pioneer any louder. The tasting notes of Dandelion’s 70% Camino Verde, made with beans from a fermentary near Guayaquil in Ecuador, are the inspiration behind this salty almond butter ice cream with Dandelion stracciatella and dark honey caramel.
Feve's Chocolate Cinnamon Toast Crunch: Four-time Good Food Award winner Feve crafts hand-decorated chocolates with meticulous detail, sources with abundant generosity, and creates flavors with wild integrity. This warm-spiced ice cream with dark chocolate cinnamon fudge and caramelized white chocolate crunchies is a tribute to his lauded Cinnamon Toast Crunch truffle.
TCHO's Earl Grey Shortbread & Chocolate Honeycomb: TCHO creates a wide variety of flavors but always focuses on their ethical sourcing program, the nuances of origin, and the malleable bean-to-bar process. One of their favorite flavor combinations is reborn in this lightly salted chocolate ice cream with an Earl Grey buttery crumble and marmalade and homemade chocolate-coated honeycomb.