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