The December 2024 collection celebrates the wonder and magic of winter. This is the first collection where the design creates a whole scene! Several of the six flavors were made with chocolate from heirloom cacao:

• Hazelnut gianduja with Alto Beni 70%
• Pecan gianduja with bourbon ganache using Alto Beni 62% millk a
• Cranberry riesling pâte de fruit with Los Rios 70% ganache
• Blood orange pâte de fruit with Alto Beni 62% milk ganache
• Alto Beni mesquite - ganache with Alto Beni 70% and wild mesquite powder
• Glühwein - dark Ecuadorian chocolate ganache flavored with wine, oranges, cinnamon, star anise and cloves.

Ten percent of proceeds shared by The Clean Air Task Force and the Mount Washington Observatory.

The November 2024 collection was inspired by a month of birding in Australia, seeing 255 species of birds plus other remarkable endemic wildlife. But the collection also highlighted heirloom cacao, with 10% of the proceeds going to benefit Heirloom Cacao Preservation. There were six flavors with several of them using chocolate made with rare heirloom cacao sourced from Ecuador and Bolivia. The bonbon flavors were:

• Macadamia gianduja
• Los Rios 70% with Eucalyptus honey
• Los Rios 70% with endemic Mountain pepper
• Forteleza 64% with endemic Lemon myrtle
• Alto Beni 75%
• Alto Beni 75% with a layer of milk chocolate ganache flavored with dates and Bas armagnac.

This spring 2024 collection celebrated the magic of bird migration. Each of the designs I created are species that move north through North America in springtime. There were six flavors in the collection:

• Pistachio gianduja with blood orange pâte de fruit
• Milk chocolate ganache with lemon, bay, and allspice
• Dark chocolate ganache with black lime, mango, and ghost chile
• Mocha ganache over caramel ganache
• Dark chocolate ganache with cacao from the Dominican Republic
• Cashew gianduja with passion fruit pâte de fruit

This is a collection done in collaboration with my friend Liza Donnelly, a cartoonist for The New Yorker magazine. She did 12 original drawings to celebrate our diverse humanity and I translated them into cocoa butter designs on the chocolates. Plus, the booklet insert had more of her cartoons! With diverse cacao and ingredients from around the world, flavors included:

• Dark Ghanaian chocolate ganache with Madagascar vanilla and Chilean cherry liquor
• Dark chocolate ganache with ancho and chipotle chilis and cinnamon
• Ganache from Ecuadorian cacao with molasses and black rum
• Cherry pâte de fruit over hazelnut gianduja
• Passion fruit pâte de fruit over ganache from Venezuelan cacao with coconut milk
• Dark and milk chocolate ganache with Irish whiskey

I have been visiting German Christmas markets since childhood and am drawn to their magic and their food. This collection translated some of the traditional flavors of the markets into chocolates:

• Glühwein: dark chocolate ganache with mulled wine
• Lebkuchen: chocolate ganache flavored with traditional Lebkuchen spices
• A Konditorei Slice: raspberry pâte de fruit over layers of white and dark chocolate ganache
• Gebrannte Mandeln: almond gianduja and dark chocolate ganache
• Marzipan: marzipan flavored with port over dark chocolate
• Eierpunsch: white chocolate ganache with rum, lemon, orange, and nutmeg