flying noir is all about true micro-batch artisan production, seeking out the finest ingredients, constantly experimenting. i want your experience to be a multilayered composition, amazing in the mouth!
i concentrate on creating small boxes of bonbons, each one providing interesting flavors, visual and textural experiences.
a small box can be enjoyed without too much guilt before the fresh ingredients lost their peak larger boxes offer more choices for gatherings and special gifts.
the bars are a great size for sharing or savoring a little each day.
the drinking chocolate is the same fine chocolate used in the bonbons and bars, fresh ground in small batches with fine spices and sea salts from around the world.
the chocolate is always on the dark side, and sugar is kept to a minimum. my aim is to use couverture made in the Americas and local organic ingredients. all cacao is grown in Bolivia, Ecuador and Venezuela. Conexion of Ecuador couvertures are sourced directly from small
co-ops and made there, though the wild Bolivian 68%, Venezuelan dark milk 49% and white couvertures are made by Felchlin in Switzerland. Most are organic, many are vegan - the dark chocolates are naturally vegan & there is now a dark milk made w coconut milk and a vegan white. i am so proud to support fair wages, working and living standards, and see young farmers coming in. climate and disease threats are ever present factors in this natural craft.
the box bands are experimental papers painted by the chocolatier, along w the multi-purpose flying noir rubber bands! i paint the bonbons and bars, adding faces, flowers, animals and abstract compositions in natural colors and organic cocoa butter with natural mica for pearly sparkle.
packaging concentrates on recycled, recyclable or compostable material, and always, always original art. shipping materials include recyclable packing peanuts and packing tape. often now chocolate is in a mylar bubble envelope which is not recyclable but at least can be reused.
i concentrate on creating small boxes of bonbons, each one providing interesting flavors, visual and textural experiences.
a small box can be enjoyed without too much guilt before the fresh ingredients lost their peak larger boxes offer more choices for gatherings and special gifts.
the bars are a great size for sharing or savoring a little each day.
the drinking chocolate is the same fine chocolate used in the bonbons and bars, fresh ground in small batches with fine spices and sea salts from around the world.
the chocolate is always on the dark side, and sugar is kept to a minimum. my aim is to use couverture made in the Americas and local organic ingredients. all cacao is grown in Bolivia, Ecuador and Venezuela. Conexion of Ecuador couvertures are sourced directly from small
co-ops and made there, though the wild Bolivian 68%, Venezuelan dark milk 49% and white couvertures are made by Felchlin in Switzerland. Most are organic, many are vegan - the dark chocolates are naturally vegan & there is now a dark milk made w coconut milk and a vegan white. i am so proud to support fair wages, working and living standards, and see young farmers coming in. climate and disease threats are ever present factors in this natural craft.
the box bands are experimental papers painted by the chocolatier, along w the multi-purpose flying noir rubber bands! i paint the bonbons and bars, adding faces, flowers, animals and abstract compositions in natural colors and organic cocoa butter with natural mica for pearly sparkle.
packaging concentrates on recycled, recyclable or compostable material, and always, always original art. shipping materials include recyclable packing peanuts and packing tape. often now chocolate is in a mylar bubble envelope which is not recyclable but at least can be reused.