Pints of the Month: February
Lillie Belle Farms' Marzipan Fig Bon Bon: Southern Oregon’s self-proclaimed chocolatier to the rock gods has created a bon bon so delicious that its mere mention invokes a Pavlovian response in us. We deconstructed their spicy, fudgy Ghanaian chocolate into a rich marzipan ganache with clove fig jam and dark rum-spiked freckled ice cream.
Missionary's Meyer Lemon Chocolate Sorbet (v): 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.
Cloudforest Vanilla w/ Passionfruit & Dark Chocolate: 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.
Xocolatl de Davíd's Salsa Macha: Driven by classic technique but unfettered by convention, David Briggs—one of the country’s top chocolatiers—has taught us about preserving the integrity of artisanal chocolate in ice cream since our early days. A nod to his love of salsa macha, we parceled out the housemade smoky chile paste into chile-laced ice cream, macha oil fudge, and chocolate bark studded with roasted peanuts and sesame seeds.
Woodblock's Tanzanian Tin Roof: 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.
Missionary's Meyer Lemon Chocolate Sorbet (v): 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.
Cloudforest Vanilla w/ Passionfruit & Dark Chocolate: 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.
Xocolatl de Davíd's Salsa Macha: Driven by classic technique but unfettered by convention, David Briggs—one of the country’s top chocolatiers—has taught us about preserving the integrity of artisanal chocolate in ice cream since our early days. A nod to his love of salsa macha, we parceled out the housemade smoky chile paste into chile-laced ice cream, macha oil fudge, and chocolate bark studded with roasted peanuts and sesame seeds.
Woodblock's Tanzanian Tin Roof: 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.