OOH, CHOCOLATE!
A New Year for us all…
wishing it wonderful for each of you!
A New Year for us all…
wishing it wonderful for each of you!
current box sizes are
the 16pc grand, 12pc, 9pc, 6pc vegan, 4pc teaer, and handpainted 2pc & 4pc (scroll down)
contents include seasonal creations -
flavors from those listed below, may vary
all are from the poetry & prose series:
no preservatives ...
for optimal flavor please enjoy within 4 weeks
do not refrigerate, simply store in a cool, dry place
(best if wrapped or stored in a container)
the 16pc grand, 12pc, 9pc, 6pc vegan, 4pc teaer, and handpainted 2pc & 4pc (scroll down)
contents include seasonal creations -
flavors from those listed below, may vary
all are from the poetry & prose series:
no preservatives ...
for optimal flavor please enjoy within 4 weeks
do not refrigerate, simply store in a cool, dry place
(best if wrapped or stored in a container)
amma
Asian style (drier, less sweet) made in house candied ginger in 68% Cru Sauvage, wild chocolate from Beni, Bolivia.
…Do not save love / for things / Throw things / to the flood…
from Paean to Place by Lorine Niedecker
almados
rustic, gianduja style: Conexion 70% Manabi & Puerto Quito 55% darks wedded to deeply roasted Marcona almonds,
Calvados du Pays d ‘ Auge & John’s garden grown chilis for a warm! finish
And I don't see why they should, / For nurse says I'm not pretty, / And I'm seldom very good--
from If no one ever marries me by Laurence Alta-Tadema
Assama
sumptuous caramel ganache w Far Leaves Assam Organic tea infusion, cherry plum shio salt & Felchlin Maracaibo Creole dark milk 49% chocolate, Venezuela
Like any spell for bringing everyone you’ve ever loved back,
said the wind last night. from This Far In by Carl Phillips
a pair of Oregon Hazelnuts
crisp roasted & thrice hand enrobed in Cru Sauvage 68%, tossed in Bourbon vanilla & sugar & fleur de sel
and smoking over ice,
pale as hearts of hazelnuts. from Trimmings by Frances Leviston
2 little visiting wild red bears:
wild criollo 68% dark from Bolivia w a flake or two of ghost chile sea salt.
Did you ever stop to think and then to start again? From Winnie the Pooh by A.A. Milne
caressa
a delicate, sweet caramel w subtle fresh Kerala cardamom & Liz’s garden lemon thyme & Pyrat rum and we are singing our hearts out, and / our souls are in our eyes…
from Such Beauty from Ashes by Carolyn Marie Rodgers
chililico
fire roasted espelette chiles, licorice & orange zest in 43% Pichincha dark milk ganache.
The young wind walks in the tasseling corn … from New Mexican Love Song by Mary Austin
cocochi
new vegan ganache bonbon! rangpur lime (from Barbara’s garden) pate de fruit & plant butter in Conexion coconut milk 58% & brown chipotle
With this rain I am satisfied we will be together in the spring. Seeds of water on my window
glass, transparent sprouts and rootlets. from The Fact of the Garden by Minnie Bruce Pratt
hawaj 55
intriguing spice blend (typically found in Yemeni coffee) combined w espresso & Conexion Puerto Quito 55% bittersweet chocolate from Ecuador to form a solid cylinder
we scribble sunlight in the margins of horizons with our songs,
for all the voices tangled with the silence on our tongues.
from a remix for remembrance by Kristiana Rae Colon
mezcalito
complex, exotic: bits of candied ginger, warm infusion of piquin chiles & Alipus mezcal in
55% Puerto Quito bittersweet
…Upon this fully apprehended planet... from Yes and No by Laura Riding
north moon
pure, certainly not simple! superbly crafted Dick Taylor Belize 70% dark from Maya Moon co-op
And far into the night he crooned that tune.
The stars went out and so did the moon. from The Weary Blues by Langston Hughes
ooloo
sumptuous caramel bittersweet ganache w 55% Puerto Quito dark & prasline w High Mountain Shan Lin Xi oolong tea praslin
Find yourself a cup; the teapot is behind you. Now tell me hundreds of things. Saki
p.p.p.pink
Liz’s garden pink grapefruits: zested & caramelized w pink peppercorns & Kampot rouge peppercorn - all ground to subtle crunch in solid Conexion Fortelaza 64%
Held in a late season / At a shifting of worlds …from A Reminiscence by Richard O. Moore
puersk
DickTaylor Belize 70% w Maya Moon cacao w puerh tea praslin & Woodford Reserve bourbon
...whether it’s memory or loss / we’re in need of most: to remember / the way home or forget
who we are when we get there. from “True Confessions”. by Angie Estes
quatre
Germain Robin Apple Brandy - sadly no longer made! and classic French sweet spices w Felchlin Maracaibo Creole
dark milk 49% chocolate
… art is as if molded to the beauty of bronze out of hard earth-dark elements; while
Torrence, always reticent, sparingly creative, weaves his mystical patterns in threads of
filigree silver, drawn as it were from sky-roving clouds.
from Apples of Silver Hesperides by Ridgeley Torrence
sinthe
Napoleon Bas Armagnac & La Muse Verte absinthe in Conexion’s 55% Puerto Quito dark -
ganache twice hand enrobed, then tossed in sugar to form a crunchy, thin sugar shell
A farmer in a flat Gascon beret drops some of his best Armagnac into roughened palms and
rubs them together before plunging his nose into his hands and inhaling deeply...
Kate Ratliffe, Armagnac: The Autumnal Spirit
and …gleaming, With a clear pale light, Was a flower who told me its name…
from Dawn by Arthur Rimbaud
ingredients in this box: 68% Cru Sauvage wild criollo chocolate, Dick Taylor 70% Belize dark, Conexion Manabi 70%, Fortelaza. 64%, 58% vegan dark milk, 55% Puerto Quito bittersweet & 43% Pichincha dark milk and Felchlin 36% Edelweiss chocolates, unsalted butter, cream & sugar; plant butter, hazelnuts, California orange blossom honey, pecans, fresh citrus, tea, chiles, spirits, licorice, ginger, spices & salts from around the world, natural colored cocoa butter, mica.
mostly enrobed in 68% Cru Sauvage, wild chocolate from the Beni province of Bolivia
the band for this box? handpainted/printed by the chocolatier
wishing you the warmth of peace, and a roomy heart
www.flyingnoir.net
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the grand box - 16pc15 - 16 pieces of current bonbons
contents vary as flavors change |
|
12 pc poetry & prose selectiontwo 6 pc boxes, each w different contents - fitted into a matching sleeve - makes a sleek, striking presentation |
poetry & prose series 9 pc box
min wt 75g
a 6 pc selection from this series won top awards
in the North America 2018
TRUFFLE ARTISTRY AWARD
a 6 pc selection from this series won top awards
in the North America 2018
TRUFFLE ARTISTRY AWARD
|
the teaer box4 very special bonbons featuring fine teas in a handpainted box |
the teaer box
a quartet of bonbons, from the poetry & prose series
playing w tea & praslin…subtle tea flavors generally come last, blending w chocolate
Assama sumptuous caramel ganache w Far Leaves Assam Organic tea infusion, cherry plum shio salt & Felchlin Maracaibo Creole 49%. dark milk chocolate, Venezuela
Like any spell for bringing everyone you’ve ever loved back,
said the wind last night. from This Far In by Carl Phillips
ooloo
sumptuous caramel bittersweet ganache w 55% Puerto Quito dark & prasline w Ti Kuan Yin oolong tea praslin
Find yourself a cup; the teapot is behind you. Now tell me hundreds of things. Saki
puersk
complex dark from the Manabi province, Ecuador 70% w puerh tea praslin & Woodford Reserve bourbon
...whether it’s memory or loss / we’re in need of most: to remember / the way home or forget
who we are when we get there. from “True Confessions”. by Angie Estes
roo
sumptuous Felchlin Edelweiss 36% white chocolate w intriguing rooibos tea praslin, warm notes of vanilla, honey
From up here in the leaves’ no-kidding goldishness
from Tomorrow, No, Tomorrower by Bradley Trumpfheller
ingredients in this box:
68% Cru Sauvage wild criollo chocolate, Conexion 70% Manabi dark, Felchlin Maracaibo Creole dark milk 49% & Edelweiss 36%, unsalted butter, cream & sugar; California orange blossom honey, spirits, fresh citrus, tea, spices & salts from around the world, natural colored cocoa butter & mica.
mostly enrobed in 68% Cru Sauvage, wild chocolate from the Beni province of Bolivia
a quartet of bonbons, from the poetry & prose series
playing w tea & praslin…subtle tea flavors generally come last, blending w chocolate
Assama sumptuous caramel ganache w Far Leaves Assam Organic tea infusion, cherry plum shio salt & Felchlin Maracaibo Creole 49%. dark milk chocolate, Venezuela
Like any spell for bringing everyone you’ve ever loved back,
said the wind last night. from This Far In by Carl Phillips
ooloo
sumptuous caramel bittersweet ganache w 55% Puerto Quito dark & prasline w Ti Kuan Yin oolong tea praslin
Find yourself a cup; the teapot is behind you. Now tell me hundreds of things. Saki
puersk
complex dark from the Manabi province, Ecuador 70% w puerh tea praslin & Woodford Reserve bourbon
...whether it’s memory or loss / we’re in need of most: to remember / the way home or forget
who we are when we get there. from “True Confessions”. by Angie Estes
roo
sumptuous Felchlin Edelweiss 36% white chocolate w intriguing rooibos tea praslin, warm notes of vanilla, honey
From up here in the leaves’ no-kidding goldishness
from Tomorrow, No, Tomorrower by Bradley Trumpfheller
ingredients in this box:
68% Cru Sauvage wild criollo chocolate, Conexion 70% Manabi dark, Felchlin Maracaibo Creole dark milk 49% & Edelweiss 36%, unsalted butter, cream & sugar; California orange blossom honey, spirits, fresh citrus, tea, spices & salts from around the world, natural colored cocoa butter & mica.
mostly enrobed in 68% Cru Sauvage, wild chocolate from the Beni province of Bolivia
the V'aria box:
this is the first ever flying noir vegan selection....no cream or butter, tho as a micro batch chocolatier, simple equipment can carry over traces
a pair of Oregon Hazelnuts
crisp roasted & twice enrobed in Cru Sauvage 68%, tossed in Bourbon vanilla & sugar
and smoking over ice,
pale as hearts of hazelnuts. from Trimmings by Frances Leviston
2 little visiting wild red bears:
wild criollo 68% dark from Bolivia w a flake or two of ghost chile sea salt.
Did you ever stop to think and then to start again? From Winnie the Pooh by A.A. Milne
hawaj 55
intriguing spice blend (typically found in Yemeni coffee) combined w espresso & Conexion Puerto Quito 55% bittersweet chocolate from Ecuador to form a solid cylinder
we scribble sunlight in the margins of horizons with our songs,
for all the voices tangled with the silence on our tongues.
from a remix for remembrance by Kristiana Rae Colon
pampa
Liz’s garden pink grapefruits: zested, caramelized, ground to subtle crunch w Madagascar clove buds, mace & Kampot rouge peppercorn in solid Conexion Fortelaza 64%
Held in a late season / At a shifting of worlds …from A Reminiscence by Richard O. Moore
rangpur
First vegan ganache bonbon! rangpur lime (from Barbara’s garden) pate de fruit & plant butter in Conexion coconut milk 58% & a salted Kampot peppercorn as a last note
With this rain I am satisfied we will be together in the spring. Seeds of water on my window
glass, transparent sprouts and rootlets. from The Fact of the Garden by Minnie Bruce Pratt
this is the first ever flying noir vegan selection....no cream or butter, tho as a micro batch chocolatier, simple equipment can carry over traces
a pair of Oregon Hazelnuts
crisp roasted & twice enrobed in Cru Sauvage 68%, tossed in Bourbon vanilla & sugar
and smoking over ice,
pale as hearts of hazelnuts. from Trimmings by Frances Leviston
2 little visiting wild red bears:
wild criollo 68% dark from Bolivia w a flake or two of ghost chile sea salt.
Did you ever stop to think and then to start again? From Winnie the Pooh by A.A. Milne
hawaj 55
intriguing spice blend (typically found in Yemeni coffee) combined w espresso & Conexion Puerto Quito 55% bittersweet chocolate from Ecuador to form a solid cylinder
we scribble sunlight in the margins of horizons with our songs,
for all the voices tangled with the silence on our tongues.
from a remix for remembrance by Kristiana Rae Colon
pampa
Liz’s garden pink grapefruits: zested, caramelized, ground to subtle crunch w Madagascar clove buds, mace & Kampot rouge peppercorn in solid Conexion Fortelaza 64%
Held in a late season / At a shifting of worlds …from A Reminiscence by Richard O. Moore
rangpur
First vegan ganache bonbon! rangpur lime (from Barbara’s garden) pate de fruit & plant butter in Conexion coconut milk 58% & a salted Kampot peppercorn as a last note
With this rain I am satisfied we will be together in the spring. Seeds of water on my window
glass, transparent sprouts and rootlets. from The Fact of the Garden by Minnie Bruce Pratt
6 pc current selection OUT OF COUNTRY Ed 2
UNAVAILABLE -CANNOT SOURCE VENEZUELAN INGREDIENTS
won top awards North America
TRUFFLE ARTISTRY AWARDS
six bonbons - each a part of the story
- all hand enrobed in chocolate -
organic Grand Cru Hacienda Elvesia
74% dark from the Dominican Republic
Aleppan Syria bits of chewy Aleppo chile flakes in caramel bittersweet ganache w
clove & Omani lemon as a rough truffle
Anahita Iran pistachio praslin in white chocolate ganache w hints of cognac au
rose & saffron
Haitian Haiti creamy combination ganache of dark milk and bittersweet w
honeyed cashew praline & just a little habanero
hawaj Yemen 38% dark milk solid chocolate w Yemeni spice blend & espresso
mezcalito Mexico Vida de San Luis del Rio, smoky pure agave Mezcal bittersweet
ganache infused w fire roasted petite golden chiles & a ginger surprise
Venezuelan Venezuela Santa Teresa Orange Rhum in a dense ganache w heavenly
38% Maracaibo Criolait