Caramel Marshmallow, 9 pieces: Madagascar bourbon vanilla bean + fluffy marshmallows + burnt sugar caramel + 62% cacao dark chocolate + pecans and walnuts
Bapchi's Caramel Toffee, Half Pound: Sweet butter toffee + pink Himalayan sea salt + roasted pecans and walnuts + 45% cacao deep milk chocolate
Peanut Butter Bonbon, 9 pieces: Peanut butter + pink Himalayan salt + Maldon salt + 44% cacao milk chocolate
"This was inspired by one of my best friends, Carrie, who had a single request: yummy, straightforward comfort foods with less packaging fuss. She got it, all stacked together and simply tied with a bow."
- 2 Eggs, large
- 3/4 cup All-purpose flour
- 1/4 cup Cocoa powder, unsweetened
- 1 1/2 cup Milk chocolate chips
- 1 cup Granulated sugar
- 1/2 tsp Salt
- 2 tsp Vanilla extract
- 1/2 cup + 2 tbsp, salted butter (melted)
- Bapchi’s Caramel Toffee, Half pound
Preheat oven to 350° F.
Crumble toffee squares into smaller pieces with a rolling pin.
Line a metal 9x9 pan with parchment paper.
Melt butter and pour into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.
Add in eggs and vanilla extract. Whisk 1 minute.
Add melted chocolate and stir until combined and smooth.
Use a rubber spatula to mix in flour, cocoa powder, and salt until just combined. Fold in Bapchi’s Caramel Toffee.
Pour into prepared pan and smooth out.
Bake in the oven for 30 minutes.
Let cool. Slice. Plate. Savor.
Living in Paris, Katrina learned the Parisian ritual of purchasing chocolate and pastry daily. We use exotic and ephemeral ingredients for all our products.
Keep this box of haut-chocolat in a cool, dry place until serving.
Consume all collections by listed expiration date
Processed on equipment that also processes Milk, Soy, Wheat, Peanuts and Tree Nuts.