Chef Angela's newest creation: Nine bite-sized confections inspired by the indulgent finish to meals enjoyed at a favorite French restaurant.
Each hand-painted 62% dark chocolate shell features a filling assembled in layers to resemble a perfectly portioned miniature crème brûlée. We begin with a layer of velvety toasted caramel, created by cooking the sugar nearly to the point of becoming burnt, and then add crushed cacao nibs to capture both the lingering flavor and unique crunch at the top of crème brûlée. Beneath this, a layer of silky smooth Tahitian vanilla bean ganache finishes each piece, carefully crafted to achieve the creamy texture of fresh custard.
