The final night of our 2019 12 Nights of Chocolate event ended with this decadent and creamy classic layer cake, and we think it showcases our Camino Verde, Ecuador Ground Chocolate and Hacienda Azul, Costa Rica cocoa nibs really, really well. It was created by Alison...
Award-winning pastry chef Angela Pinkerton created this recipe for a beautiful chocolate, cherry, ice cream, and walnut dessert using Dandelion Chocolate single-origin ground chocolate and cocoa nibs.
Our friend and collaborator Rob Easter (Workhorse Rye) makes some of the best bitters in the bay. Here, he lets us in on a few of his secrets and how the Salted Cacao bitters came to be. I never wanted to make chocolate bitters. I have made drinks with molé...