Chocolates for the culinarily curious.
Chocolate that food lovers will love.
This collection is made by true lovers of food for culinarily curious eaters. Explore classic chocolate pieces that have been reimagined with a modern sensibility, alongside iconic patisserie flavors translated into chocolate bonmots as you’ve never seen them before.
Palet de Cuivre
Palet de Cuivre (“copper disk” in French) is a take on the classic signature piece of French chocolateries (traditionally called a Palet d’Or, or “gold disc”). It’s designed to showcase deep, rich chocolate flavor in a simple, elegant piece. A bold 85% dark chocolate ganache is enrobed in 70% dark chocolate and topped with a golden 70% chocolate sun medallion. Palet d’Or is an opportunity for the true chocolate lover to revel in the powerful intensity of cacao.
The Opera is a signature cake from world-renowned patisserie Dalloyau in Paris, where Chef Delphin Gomes apprenticed in his early days. Coffee and chocolate come together in a polyphonic aria of three layers: coffee ganache, dark chocolate ganache, and an almond coffee cake. Adorned with a swipe of edible gold, Opera will have you cheering for an encore.
A true textural experience Les Sensations reveals a heart of whimsy. Blended with the toasted almond and hazelnut croquante praline you’ll find both crispy feulletine as well as popping crystals that explode on your tongue as the flavors melt on your palate. Enrobed in dark chocolate and garnished with a toasted almond sliver, you’d never suspect Les Sensations’ secrets.
Red Hatch Chile Caramel
A landmark fusion of southwestern spice with classic French confiserie, green hatch chilis are dried and pulverized, then blended into our house-made small-batch caramel with a splash of bourbon, then enrobed in dark chocolate for a rich exemplar of sweet heat.
The Honey Bee
You have been whisked away into fresh wildflower fields and almond groves that are romanced by honeybees all season long. A dollop of wildflower honey is piped into a delicate chocolate shell, then a praline of toasted almonds is added, and the piece is enrobed in dark chocolate and garnished with crystals of field-gathered bee pollen. Chef Michael developed The Honey Bee in support of a documentary about honey bees, The Pollinators. It quickly became a staff and customer favorite and remains one of our signature pieces.
A chocolate house classic that The house-made marzipan is tender, unctuous, and not too sweet, Our house-confited oranges elevate the marzipan with a citrusy brightness. It’s coated in our signature dark chocolate enrobe and finished with a garnish of confit orange peel.
Bourbon Pecan Praline
You can take the chocolatier out of Texas, but he’ll always long for the flavors of home. Chef Michael Nichols created this homage to the Lone Star State, where he discovered his culinary curiosity. Buttery toasted pecan praline pairs perfectly with a heady layer of bourbon ganache.
The chili pepper creation that started it all. Puya chilis are confited using our own méthode to perfectly preserve their flavor and texture. Next comes the caramel--a deep amber balance to the Puya’s heat. They’re then enrobed in chocolate and garnished with green hatch chili powder.
TEST KITCHEN APPROVED
Enjoyment & Pairing Recommendations
Cheese and chocolate are spectacular culinary partners. Serve this collection alongside an assertive blue cheese like a gorgonzola wedge. A soft, creamy brie and a sharp aged cheddar round out a lovely trifecta of flavors and textures. Add (or swap) in a creamy goat cheese or an aged Parmesan based on your preferences, and serve alongside local honey and crisp crackers.
Level up your charcuterie platters with a mix of spicy and salty cured meats alongside this collection. Vary the smoke, salt, and texture of the meats you select. We love to serve the Chef's Collection alongside a pepper-studded Sopresetta, creamy prosciutto (bonus if you can get jamon iberico), and a spicy capicola. Finish the spread off with slices of ripe summer melon or fresh figs to add balance and freshness.
Any after-dinner coffee will serve this collection exceptionally well, but affogato matches its luxury and whimsy. You can stick with the traditional espresso topper and serve with whatever flavor ice cream suits your guests-- but keep it simple, so as not to muddle the palate alongside the chocolates. A variation that we love is to make mocha using hot espresso and our Mocha Molten Drinking Chocolate, and top vanilla or Horchata flavored ice cream for this dish.
The classic flavors of the Chef's Collection call for boldness in the wine pairings. Opt for something like the Androit Initiative 2019 Carbonic Mourvedre, which brings to the palate notes of strawberry and hibiscus at first, and finishes with a blend of tea spice and herbs on the palate.
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