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Pints of the Month: February

$65.00

February 2020

Chocolatier SeriesWe can't help but devote an entire month to the new generation of passionate chocolatiers and chocolate makers, the best of the best in each of the cities where we scoop who are transforming the craft into a modern art. Some focus on origin and terroir, others on roasting and conching, still others on pairings and design. The only constants: mindful sourcing and addictive taste. 

We've translated their approaches into remarkably different but always unbelievable ice creams.

Our Portland Chocolatier Series features:

Ingredients & Allergens

Lillie Belle Farms' Marzipan Fig Bon Bon Allergens: Milk, Tree Nuts (almonds) Missionary's Meyer Lemon Chocolate Sorbet (v) Allergens: Tree Nuts (coconut) Cloudforest Vanilla w/ Passionfruit & Dark Chocolate Allergens: Milk Xocolatl de Davíd's Salsa Macha Allergens: Milk, Peanuts, Tree Nuts (coconut) Woodblock's Tanzanian Tin Roof Allergens: Peanuts, Milk

Shipping & Delivery

Shipping Cutoffs: Our shipping cutoffs are Wednesday at Noon PST for 2Day or Ground and Thursday at Noon PST for overnight delivery. We ship Monday through Wednesday for 2Day and Ground and Monday through Thursday for Overnight. 2nd Day or Ground orders placed after 12:00pm PST on Wednesday and Overnight orders placed after 12:00pm PST on Thursday, will be shipping the following Monday. You'll receive an email with tracking information when your order is ready to be picked up by FedEx. For more information, please see our SHIPPING PAGE.

Flavor Requests

Flavor Requests: At this time, we are unable to accommodate flavor requests or substitutions. Our pint packs include a selection of flavors that are both dairy-based and vegan, and some contain nuts or soy, so please consider if the recipient has food allergies or sensitivities.

Trusted Partners
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.