in celebration of California citrus - cara cara oranges, honey tangerines, mandarinquats, meyer lemons & seville oranges i have been exploring flavor & textural combinations, learning all kinds of new tricks! how to capture these marvelous flavor elements with fleeting availability? peels, zests & syrups are a starting point, followed by citrus dusts, and "hard candy" (to be remelted and used again). this intense seasonal citrus lab is a sensory delight! these fruits have played major parts in global cuisine - perhaps as far back as 2500 B.C. the seville orange is native to China, but came into its own in Spain.
you must try the new sevilla bar or bonbon (in the citrus suite 6 pc box or in the 9 pc box) - a combo of 42% dark milk chocolate, sevilles, saffron, Saigon cinnamon & pimenton ahumado de la vera (Spanish smoked paprika dulce) - a mysterious fusion, more than the sum of its parts!
leaving mendocino county friends and clients beside the everchanging blue pacific, with its astonishing burgundy late afternoon light, the constant awareness of gentle giants sliding by in the deep, wildlife all around, so much a part of every day...
i became a chocolatier on the north coast, learned and dreamed, pursuing an understanding of chocolate with passion and determination, weaving together the tenets of a changing life, finding new channels to swim in.
i hope to return one day, but now it is the excitement and diversity of the bay i once more embrace...so many changes in the 6+ years i have been away. i survey the local scene here in Oakland, want to get involved and work to realize my dream of growing enough to create new knowledge and work opportunities for others.
let's see how it goes: i'll put my whole heart into this effort, hoping you try my chocolate and become part of the story.