Flavor Testing Blog

For a few weeks in February, everything starts to move a little quicker, the bustle picks up around this month’s special holiday, and the stakes of gifting and celebration become a little higher than usual. As the holiday passes, our pace slows, and we return to the kitchen, not to produce a mountain of orders, but to take stock again. Our work begins not with a launch, or with a collection, but with the ever-present curiosity about where taste can take us. 

For us, our online world is about more than marketing. It lets us share what we’re tasting, what we’re exploring, what new goals we’re striving to reach. Chocolate is a living craft, take one look at our production process and you’ll see that the finished piece is only a part of the story…

More often than not a new flavor will begin with an aroma or flavor profile that Michael is fond of or curious about (see the adventurous example of how tobacco fields inspired a blend here). From there the team will try a variety of culinary pairings to determine what suits the taste best. Questions in this stage center around whether dark or milk chocolate would be better suited for the piece, and how much seasoning is required to round out the profile. This topic is known to cause impassioned debates amongst the chefs present.