Details
Designed with the sweet and savory food lover in mind. Crumbly Five-Year Gouda evokes salted toffee and caramel; a perfect match for our complex but balanced 75% cacao bar, handcrafted in Massachusetts from beans the world over. Create a smooth and piquant blend on your palate with silky, not-too-sweet Tuscan milk chocolate and creamy, fudgy Blue d’Auvergne alongside small-batch preserves. We finish with La Dee Dahs, a Chicago-made confection combining caramel and nougat dipped in dark chocolate.
Vintage Five Year Gouda
The Netherlands, Cow’s Milk
This crumbly, flavorful gouda is a product of northern Holland and a traditional recipe. Milk for these wheels is collected from small surrounding creameries and the cheeses are constantly monitored and tested throughout the aging process. Few wheels possess the longevity to provide a depth and intensity of flavor after five years of aging and turning. Those that do express notes of deep toffee, salted caramel and bourbon with a pleasant crunch from the crystallized amino acids, a product of aging.
Single Origin Dark Chocolate Bar
Rogue Chocolates, Three Rivers, Massachusetts
Traditionally a finely made plain chocolate bar will contain four ingredients: cocoa beans, cocoa butter, vanilla, and an emulsifyer. Rogue Chocolatier Colin Gasko skillfully winnows that down to two: cocoa beans and cane sugar. The resulting elegant, silky bars allow even the subtlest notes of these bean to bar confections to shine. Colin handles every minute step of the small batch process from his new facility in Three Rivers, MA, after sourcing some of the finest and most diverse cacao beans available.
Milk Chocolate Bar
Amedei, Tuscany, Italy
This beautiful bean to bar chocolate is the product of siblings Cecelia and Alessio Tessieri. When the French chocolatier Valrhona refused to impart their chocolate wisdom to the Tessieris they set out on a chocolate vendetta: Cecelia on a working tour of the best European artisan chocolate producers, Alessio to the cacao producing regions of the world, developing relationships with farmers. Together they produce sophisticated and nuanced bars that satisfy and intrigue. This savory milk chocolate bar is velvety with notes of hazelnuts, caramel and cream.
Blue d’Auvergne
Societe Fromagerie, Auvergne, France, Raw Cow’s Milk
Around 1850 cheesemaker Antoine Roussel stumbled upon the beginnings of a peculiar blue mold growing in his cheese aging caves. He bravely tasted the new phenomenon and was intrigued by the spicy quality it added to his cheese. He began attempting to cultivate this on other products, but it was not until the same mold began growing on a nearby loaf of rye that he inferred the airborne quality of the mold. He also discovered that piercing the cheese would allow the mold to proliferate. That cheese was the root for this one, milder in intensity and creamy in texture.
La Dee Dah
Whimsical Candy, Chicago, Illinois
For some, destiny steps in at an unexpected age to dictate a path. At the tender age of six this future graduate of the Chicago French Pastry School left the house with her pink suitcase, declaring her intention to live in a candy shop. That dream has come true as she crafts nostalgia-inspiring American confections with a whimsical slant. These signature candies express a sense of fun with a backbone of classical technique. Nougat and caramel are spiral-wrapped and dipped in dark chocolate- welcome to your new addiction.
Vintage Five Year Gouda
The Netherlands, Cow’s Milk
This crumbly, flavorful gouda is a product of northern Holland and a traditional recipe. Milk for these wheels is collected from small surrounding creameries and the cheeses are constantly monitored and tested throughout the aging process. Few wheels possess the longevity to provide a depth and intensity of flavor after five years of aging and turning. Those that do express notes of deep toffee, salted caramel and bourbon with a pleasant crunch from the crystallized amino acids, a product of aging.
Single Origin Dark Chocolate Bar
Rogue Chocolates, Three Rivers, Massachusetts
Traditionally a finely made plain chocolate bar will contain four ingredients: cocoa beans, cocoa butter, vanilla, and an emulsifyer. Rogue Chocolatier Colin Gasko skillfully winnows that down to two: cocoa beans and cane sugar. The resulting elegant, silky bars allow even the subtlest notes of these bean to bar confections to shine. Colin handles every minute step of the small batch process from his new facility in Three Rivers, MA, after sourcing some of the finest and most diverse cacao beans available.
Milk Chocolate Bar
Amedei, Tuscany, Italy
This beautiful bean to bar chocolate is the product of siblings Cecelia and Alessio Tessieri. When the French chocolatier Valrhona refused to impart their chocolate wisdom to the Tessieris they set out on a chocolate vendetta: Cecelia on a working tour of the best European artisan chocolate producers, Alessio to the cacao producing regions of the world, developing relationships with farmers. Together they produce sophisticated and nuanced bars that satisfy and intrigue. This savory milk chocolate bar is velvety with notes of hazelnuts, caramel and cream.
Blue d’Auvergne
Societe Fromagerie, Auvergne, France, Raw Cow’s Milk
Around 1850 cheesemaker Antoine Roussel stumbled upon the beginnings of a peculiar blue mold growing in his cheese aging caves. He bravely tasted the new phenomenon and was intrigued by the spicy quality it added to his cheese. He began attempting to cultivate this on other products, but it was not until the same mold began growing on a nearby loaf of rye that he inferred the airborne quality of the mold. He also discovered that piercing the cheese would allow the mold to proliferate. That cheese was the root for this one, milder in intensity and creamy in texture.
La Dee Dah
Whimsical Candy, Chicago, Illinois
For some, destiny steps in at an unexpected age to dictate a path. At the tender age of six this future graduate of the Chicago French Pastry School left the house with her pink suitcase, declaring her intention to live in a candy shop. That dream has come true as she crafts nostalgia-inspiring American confections with a whimsical slant. These signature candies express a sense of fun with a backbone of classical technique. Nougat and caramel are spiral-wrapped and dipped in dark chocolate- welcome to your new addiction.