Tasting Club - Summer 2025

Ingredients and Suggested Pairings

Summer 2025 Wildflower Chocolate Reserve

Elevate your tasting experience with these suggested pairings:

Bean to bar:

Peru 85%:

Cheese: Brie to balance the bitterness, I love to pop a small plate of brie in the toaster oven-- try this with a few corners of Peru 85% broken and set on the cheese, to dip almond crackers or strawberry slices in. 

Peru Embermilk: 

Cheese: Smoked gouda

Beverage: Hot Spiced Chai (cold beverages will slow melt of cocoa butter and lessen flavor)

Craft Confections:

Caramels: Rosemary Caramel / Salami, Raspberry Caramel/ Prosciutto

Strawberry Lemonade Bon Bon: Sparkling room temperature water, splash of lemonade, edible flower garnishes for presentation (our favorite)! Ricotta cheese.

Traditional Couverture Bars:

Meet Me at the Sand Bar: side of additional roasted nuts, maple roasted pecans. Sharp cheddar or parmesan for salty crunch.

Agate Bar - Whiskey neat! 

Shot in the Dark - Melt and drizzle over creamy bleu cheese for a coffee infused cracker spread

_____________________________________

Ingredients:

Bean to Bar: cocoa beans, beet sugar, whole milk powder (Embermilk only), cocoa butter (origins: Tanzania / Peru)

Caramels: cream, sugar, corn syrup, butter, vanilla bean, salt, cream of tartar. Variations: rosemary leaf, raspberry puree (raspberry, invert sugar syrup). 64% and 72% couverture chocolates (cocoa beans, sugar, cocoa butter, sunflower lecithin). 

Strawberry Couverture Bon Bon: lemon white chocolate ganache (white chocolate, cream, butter, crystalized lemon, honey (Motley, MN), freeze dried strawberry, bee pollen granules.

Strawberry Chocolate Couverture: sugar, cocoa butter, strawberry powder, sunflower lecithin)

White Chocolate Couverture: cane sugar, cocoa butter, full cream milk, lactose, sunflower lecithin, vanilla beans

Traditional Couverture Bars as labeled.