The Chocolatier Series

Melissa Berry might be the world’s only naturopath who doubles as a vegan chocolatier. This bold dairy-free sorbet doesn’t hold back on the assertiveness of lemon or intensity of dark chocolate—we’d like to think it has some healing properties of its own.

Chocolate maker, culinary innovator, and cacao magician Sebastian Cisneros of Cloudforest truly makes us think about chocolate in ways we never have before. We ribbon dark, silky fudge into a swirl of chocolate and vanilla passionfruit ice creams, made with cacao and vanilla grown in the lush Ecuadorian countryside.

Driven by classic technique but unfettered by convention, David Briggs has taught us about preserving the integrity of chocolate in ice cream since our early days. A nod to his love of salsa macha, we parceled out the smoky chile paste into chile-laced ice cream, macha oil fudge, and chocolate bark studded with roasted peanuts and sesame seeds.

Using only cacao and sugar, Portland’s first bean-to-bar company, Woodblock Chocolate, accentuates the unique characteristics of single-origin beans. In our reimagined tin roof sundae, you’ll find a spiced chocolate ice cream with vanilla and Tanzanian chocolate, rich fudge, and toasted peanut praline.

Milla’s geometric chocolates are stunning, elegant, and highly technical—easily the most romantic bar of chocolate you’ll ever have—and we love her hazelnut praline most. This hazelnut butter ice cream has bits of crisp chocolate and a swirl of dense Nutella fudge.

Inspired by ingredients gleaned from her father’s Middle Eastern grocery store, chocolatier Diana Malouf’s signature is her beautifully layered Fig & Sesame Butter Cup. We sprinkle housemade tahini ganache and bursts of fig jam into a lightly spiced cardamom ice cream.

Jonathan Grahm creates delicious, stunning confections almost too beautiful to eat…almost. This salted sweet cream ice cream with house caramel and crunchy milk chocolate-covered caramel corn is an homage to his most famous haute chocolate bar, “The Drive In.”

Chocolatiers David Mejia and Sandra Bedoya keep their vegan chocolates deliberately pure with only single-origin cacao and organic sugar—so we made an unadulterated vegan sorbet using just Nibble chocolate, coconut cream, and fleur de sel.

Chocolatiers David Mejia and Sandra Bedoya keep their vegan chocolates deliberately pure with only single-origin cacao and organic sugar—so we made an unadulterated vegan sorbet using just Nibble chocolate, coconut cream, and fleur de sel.

Milla’s geometric chocolates are stunning, elegant, and highly technical—easily the most romantic bar of chocolate you’ll ever have—and we love her hazelnut praline most. This hazelnut butter ice cream has bits of crisp chocolate and a swirl of dense Nutella fudge.

Inspired by ingredients gleaned from her father’s middle eastern grocery store, chocolatier Diana Malouf’s signature is her beautifully layered Fig & Sesame Butter Cup. We sprinkle housemade tahini ganache and bursts of fig jam into a lightly spiced cardamom ice cream.

Jonathan Grahm creates delicious, stunning confections almost too beautiful to eat. Almost… This salted sweet cream ice cream with house caramel and crunchy milk-chocolate-covered caramel corn is an homage to his most famous haute chocolate bar, “The Drive In.”

La Cocina graduate and Good Food Award–winning chocolatier Christine Doerr inspired an ice cream that even the biggest brittle naysayers will love. Hunks of her outrageous Black Sesame Seed Toffee Brittle get ramped up with brown sugar caramel and chocolate freckles, all on a salted chocolate foundation.

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.

Four-time Good Food Award winner Feve crafts chocolates with meticulous detail and sources with abundant generosity. This warm-spiced ice cream with dark chocolate cinnamon fudge and caramelized white chocolate "crunchies" is a tribute to their lauded Cinnamon Toast Crunch truffle.

TCHO 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.

As the first organic- and fair-trade-certified chocolate maker in North America, we applaud Theo’s transparency with both customers and farmers. But we might applaud their perfect PB cups even more. We throw them into a chocolate peanut butter ice cream along with raspberry jam for an extra-bright pb&j.

Former engineer/current chocolate maker Rob Anderson tested all kinds of roasts, conches, and sugar levels to determine the best parameters for the single-origin Dominican Republic Oko Caribe he chose for this flavor. Combining his 100% chocolate with just oat milk, sugar, and salt, we showcase the nuances of this incredibly pure confection in a simple sorbet.

Where there’s a chocolate convention, there’s Karen Neugebauer. This master chocolatier is the authority on white chocolate. We couldn’t possibly do this collaboration justice without her signature lemon and black pepper bar, which is strewn about an ice cream of the same flavors.

Intrigue Chocolate is just that—farmer-turned-botanist-turned-brewer-turned-baker Aaron Barthel is now a meticulous, small-batch chocolatier concocting some of the most innovative and obscure chocolates you’ll ever taste. Using chunks of their perfectly balanced coffee chocolate, we created a mocha latte ice cream with dollops of lightly salted marshmallow fluff.

Chocolatiers David Mejia and Sandra Bedoya keep their vegan chocolates deliberately pure with only single-origin cacao and organic sugar—so we made an unadulterated vegan sorbet using just Nibble chocolate, coconut cream, and fleur de se

Milla’s geometric chocolates are stunning, elegant, and highly technical—easily the most romantic bar of chocolate you’ll ever have—and we love her hazelnut praline most. This hazelnut butter ice cream has bits of crisp chocolate and a swirl of dense Nutella fudge.