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!