Happy New Year!

As 2012 ends we'd like to reflect on this year's exhilarating journey and recount all the wonderful moments of joy, excitement, laughter, discovery, hard work and yes, aches and pains, as well as frustrations we've experienced together that shaped our experience as artisan chocolatiers.

During the year we have turned 400 lb of chocolate into 200 bars, 270 barks, 160 solid chocolate cakes, over 1500 truffles and over 130 lb of dipped dry fruit.

 

In the process we have consumed countless cases of wine, truckload of assorted cheeses and charcuterie, tens of dozens poached eggs, fine crops yielded from a few acres of coffee and tea plantations from around the world, nearby bakeries' collective half year supply of baguettes and pastries, and of course all the unaccounted chocolate products called "snacks" in the Culinary Institute's jargon. If it weren't for innumerable hours spent in the kitchen and all the energy put into tempering and keeping the 400 lb of chocolate in temper, and incessant venting and laughter, the residual calories would have put a far greater toll on us today. 

 

It was an incredible journey of understanding the properties of one extraordinary fruit called cacao and combining our culinary savvy and creativity to create chocolate products that our customers enjoyed and appreciated. With deepest gratitude we thank all our family, friends, customers and business partners for your support, feedback and trust.

                                May your New Year be as sweet and enjoyable as fine chocolates.