(4) Hikari: Hateruma brown sugar + 5-year aged purple potato vinegar + 72% cacao dark chocolate + purple potatoes
(4) Momoko: White peach + bitter almond + peach eau de vie + beet-hued 36% cacao white chocolate
(4) Ruriko: Kokuto black sugar caramel with double fermented shoyu + 62% cacao dark chocolate ganache + electric blue algae-hued 36% cacao white chocolate
(4) Tama: Kübler absinthe + star anise + fennel + 62% cacao dark chocolate + coconut ash
Our proprietary chocolate is crafted specifically to support the ingredients we infuse with it to achieve a taste experience matching the storytelling. Our 72% cacao dark chocolate is one of our most intense and has a deep roasted vegetation, dried fruit and a touch of tart berry notes. Our 45% cacao deep milk chocolate is a roasted cacao with a dense caramel profile that is achieved through the caramelization of roller dried, whole milk during the conching process.
At the heart of our mission is creating luxury chocolate collections with responsibility to the environment that sustains our earth. We have been sourcing Fair Trade or Rainforest Alliance certified cacao for over 15 years. We are powered by 100% renewable energy and abide by a green purchasing of procuring only post-consumer recycled board and biodegradable materials. Our kitchen exclusively uses Organic cream and sugar.
Beginning with an apprenticeship in Spain under the direction of Ferran and Albert Adrià of the famed El Bulli, I began to understand that food was a medium for transformative, visceral experiences. A perfect bite in an unexpected form could spark curiosity and open someone’s heart. It could create balance.
At the encouragement of Ferran, I set out on a quest directed by the ‘signs’ to identify my path and reason for being in the world of good, meaningful food. I embarked on a trip around the world. On my travels, I began to see my destiny as an alchemist, sharing in the long tradition of those who believe that CREATION is the great work and when ingredients are combined in just the right way, they become greater than the sum of their parts. When I returned to the States, I knew the restaurant kitchen wasn’t the right place for me and that my travels had unlocked a need for me to tell and re-tell stories that would have an impact to open minds, balance the body, mind and spirit, and create appreciation for the world’s diverse cultures. TRAVEL the WORLD THROUGH CHOCOLATE was born.
In the last twenty years, I have used vibrant cacao as the medium for my collections. By combining it with indigenous, energetic plants, I am able to communicate a sense of place, terroir or earth as the grounding home that connects the soul of the story to the people with who it originates. I’ve made it part of my mission to use only superior sourced ingredients as an acknowledgment of nature’s secret and potent bounty that I have the honor and responsibility to reveal.
Food and alchemy have been associated with one another since ancient times, exploring the principle of blending the elements, planets, and their vibrations with food. When combined at the right time, with the right hands and heart, food can be transformed into something other than sustenance.
As the giver or receiver of our products, you also experience your own energetic intentions and love. Ultimately, as a company, we are in pursuit of three things. They are at the core of everything we do and through every experience we create. I wish the same three things for you: Peace, Love and Chocolate.
Living in Paris, Katrina learned the Parisian ritual of purchasing chocolate and pastry daily. We use exotic and ephemeral ingredients for all our products.
This collection is FRESH and PERISHABLE. Keep this box of haut-chocolat refrigerated until two hours before serving. Consume by listed expiration date, 14 days from shipment.
Contains: Milk, Soy, Wheat, Almonds
Processed on equipment that also processes Milk, Soy, Wheat, Eggs, Peanuts and Tree Nuts.