What's in the Box?
Chocolate Shares are just plain fun in a box. Every month you will receive a box of delicious chocolates to indulge in. You can share your share or keep it to yourself. I don't mind! 12-14 pieces of delicious chocolate will be in your Share. Chocolatiers choice. I rarely repeat the same recipe. I tend to use delicious dark chocolates from all around the world as well as delicious milk chocolates with a high cocoa content. I try mix it up and keep it fresh and I never do fake! Free spirit chocolates, like me. Depending on your mood, your chocolate will taste different to you. You may love them all or may take a pass on some... I make no promises, I just hope you enjoy yourselves immensely when eating my chocolates. Chocolate is like magic.... always changing, never the same.
Fall, Spring and Summer Shares consist of one box, every month for three months.
You may order here: Madison Chocolate Company Online Store
Previous Shares have included the following:
Classic Sea Salt Caramel: Classic dark butter caramel, loads of organic cream and butter, 65% chocolate and topped Celtic gray sea salt.
Naranja: The feel good chocolate! The color orange radiates warmth and happiness and so does this chocolate! Delicious blend of 72% and 64% dark chocolates with organic orange peel and then topped with handmade candied orange peel.
Drunken Fig: Organic black mission figs drunk on Portuguese Tawny Port blended with an amazing dark Hawaiian chocolate. These are tiny adult bites of magic. If you need a moment to yourself, turn off the lights, eat this, forget what was bothering you and enjoy.
Japanese Sea Turtles: A collaborative effort with dear friend and treat-maker Rachel Fox from Macha Teahouse. Stellar Togarashi Furikake Pecans. Furikaki seasoning has a hint of sesame, pepper, salt (from wheat free soy) and toasted nori. We used fresh Georgia pecans, topped it with a floral Tahitian vanilla caramel and then gave the top of the turtle a dollop of a 61% Venezuelan chocolate. A savory, adult, multilayered chocolate. This would be a decadent pairing with Scotch or Bourbon.
Raspberry: Raspberry. Straight up. Using Valrhona chocolate strictly in this center creates a very striking, smooth and very French truffle. Madagascar chocolate through and through and through brings out the bright fruit notes and compliments the raspberry. Enrobed in a 61% Venezuelan chocolate.
Bananas Foster: Get out the rum, if you have some. This is a banana-chocolate lover’s treat. There are three chocolates used in this festive truffle; dark, milk and white. Organic cream, organic cocoa butter, organic butter, banana puree, and locally distilled Rum from Old Sugar Distillery make this fun little truffle the perfect compliment to a sip of good rum. Creamy banana center with caramel crunch on top. We thought it tasted like a Bananas Foster sundae. Enjoy!
Peanut Butter Chips: Crunchy, sweet and salty…..Little peanut butter chips topped with fine gray salt. More savory that sweet!
Zing Me: Bar and Bites : The mini candy bar and mini candy-bar bites. Chewy passion fruit caramel with puffed rice and cayenne pepper. Tart, sweet and hot!
Berry Rhubarb: Local organic rhubarb mixed into a mouth melting ganache.
Lemon Berry: We cut the sweet of white chocolate with organic lemon zest and berries and you are left with a creamy white chocolate with bursts of sour crunch.
Chocolate Covered Apricots: Delicious California apricots dipped in Venezuelan chocolate.
Coffee Cardamom: This is a bright flavor combination. Coffee and cardamom paired with dark chocolates from Madagascar. Sour, bright, acidic. This will wake you up. We find it delightful paired with a café miel. A small potent little package!
The barely discernible Mint: This is an organic, butter-rich, cream ganache, made with a delightful 64% chocolate. Add to that a touch of local peppermint leaves and voilà... the subtle chocolate mint.
Framboises: Thank god for the French. They are so good at making outstanding liqueurs that not only are good in our evening cocktails; they also taste amazing in my chocolates! This chocolate takes a triple hit from the berry department…. Organic berries and two French berry liqueurs blended with an earthy and dark 72% chocolate center.
Coffee: These are zippy little gems. More organic cream and organic coffee help make up these gorgeous sweet packages. Bring to work as the does of caffeine and theobromine will excite your brain and wake you up during any afternoon slump.
The Loaded Rum: Boozy. French. Adult. And boozy. Take Pyrat rum and soak organic raisins for 24 hours. Boozy raisins and infused rum are then blended with a lovely ganache. The final product looks a bit rustic, tastes a bit rustic, yet warms your belly with its mini, raisin soaked, rum shots. Take small bites and let flavors combine. Potent.
Summer Heat (topped with chili seeds): Creamy dark ganache infused ever so slightly with Pequin chiles and topped with Pequin seeds. Just in case you are ‘heat adverse’ – these are quite mild and you will probably only notice the heat in your throat as an after effect.
Milk Chocolate Mendiants: Delicious milk chocolate topped with toasted coconut and candied Marcona almonds. Sweet, salty, and crunchy.
Coconut Haystacks: Loads of coconut and chocolate.....and a pinch of salt.
Old Fashioned Caramel Pecan Turtles made with excellent Georgia Pecans. Pecans were roasted with organic butter and sea salt and then held together with chewy caramel and delicious bittersweet chocolate.
Candied Cocoa Nibs: You will find this in a little bag with a gold seal. Straight from Ecuador, these nibs will let you taste what cacao starts off as before it is turned into chocolate.
Chocolate Caramel Ganache with Sea Salt: Delicious homemade caramel blended with chocolate and heavy cream.
Coffee Hazelnut Praline: This is a two-layer confection. The bottom layer is a crunchy, candied, hazelnut praline blended with milk chocolate. The top layer is a coffee ganache. Coated in milk chocolate and topped with a hazelnut.
Starry Eyed Anise: Subtle anise flavor. Perfect for the holiday. Adult.
Cherry Bourbon Vanilla: Organic sour cherries soaked in bourbon and vanilla bean caviar then mixed into an amazing Hawaiian dark chocolate. Your chocolate-cherry-Kentucky-bourbon fix in one bite.
CSC - Community Supported Chocolate
Fall, Spring and Summer Shares consist of one box, every month for three months.
You may order here: Madison Chocolate Company Online Store
Previous Shares have included the following:
Classic Sea Salt Caramel: Classic dark butter caramel, loads of organic cream and butter, 65% chocolate and topped Celtic gray sea salt.
Naranja: The feel good chocolate! The color orange radiates warmth and happiness and so does this chocolate! Delicious blend of 72% and 64% dark chocolates with organic orange peel and then topped with handmade candied orange peel.
Drunken Fig: Organic black mission figs drunk on Portuguese Tawny Port blended with an amazing dark Hawaiian chocolate. These are tiny adult bites of magic. If you need a moment to yourself, turn off the lights, eat this, forget what was bothering you and enjoy.
Japanese Sea Turtles: A collaborative effort with dear friend and treat-maker Rachel Fox from Macha Teahouse. Stellar Togarashi Furikake Pecans. Furikaki seasoning has a hint of sesame, pepper, salt (from wheat free soy) and toasted nori. We used fresh Georgia pecans, topped it with a floral Tahitian vanilla caramel and then gave the top of the turtle a dollop of a 61% Venezuelan chocolate. A savory, adult, multilayered chocolate. This would be a decadent pairing with Scotch or Bourbon.
Raspberry: Raspberry. Straight up. Using Valrhona chocolate strictly in this center creates a very striking, smooth and very French truffle. Madagascar chocolate through and through and through brings out the bright fruit notes and compliments the raspberry. Enrobed in a 61% Venezuelan chocolate.
Bananas Foster: Get out the rum, if you have some. This is a banana-chocolate lover’s treat. There are three chocolates used in this festive truffle; dark, milk and white. Organic cream, organic cocoa butter, organic butter, banana puree, and locally distilled Rum from Old Sugar Distillery make this fun little truffle the perfect compliment to a sip of good rum. Creamy banana center with caramel crunch on top. We thought it tasted like a Bananas Foster sundae. Enjoy!
Peanut Butter Chips: Crunchy, sweet and salty…..Little peanut butter chips topped with fine gray salt. More savory that sweet!
Zing Me: Bar and Bites : The mini candy bar and mini candy-bar bites. Chewy passion fruit caramel with puffed rice and cayenne pepper. Tart, sweet and hot!
Berry Rhubarb: Local organic rhubarb mixed into a mouth melting ganache.
Lemon Berry: We cut the sweet of white chocolate with organic lemon zest and berries and you are left with a creamy white chocolate with bursts of sour crunch.
Chocolate Covered Apricots: Delicious California apricots dipped in Venezuelan chocolate.
Coffee Cardamom: This is a bright flavor combination. Coffee and cardamom paired with dark chocolates from Madagascar. Sour, bright, acidic. This will wake you up. We find it delightful paired with a café miel. A small potent little package!
The barely discernible Mint: This is an organic, butter-rich, cream ganache, made with a delightful 64% chocolate. Add to that a touch of local peppermint leaves and voilà... the subtle chocolate mint.
Framboises: Thank god for the French. They are so good at making outstanding liqueurs that not only are good in our evening cocktails; they also taste amazing in my chocolates! This chocolate takes a triple hit from the berry department…. Organic berries and two French berry liqueurs blended with an earthy and dark 72% chocolate center.
Coffee: These are zippy little gems. More organic cream and organic coffee help make up these gorgeous sweet packages. Bring to work as the does of caffeine and theobromine will excite your brain and wake you up during any afternoon slump.
The Loaded Rum: Boozy. French. Adult. And boozy. Take Pyrat rum and soak organic raisins for 24 hours. Boozy raisins and infused rum are then blended with a lovely ganache. The final product looks a bit rustic, tastes a bit rustic, yet warms your belly with its mini, raisin soaked, rum shots. Take small bites and let flavors combine. Potent.
Summer Heat (topped with chili seeds): Creamy dark ganache infused ever so slightly with Pequin chiles and topped with Pequin seeds. Just in case you are ‘heat adverse’ – these are quite mild and you will probably only notice the heat in your throat as an after effect.
Milk Chocolate Mendiants: Delicious milk chocolate topped with toasted coconut and candied Marcona almonds. Sweet, salty, and crunchy.
Coconut Haystacks: Loads of coconut and chocolate.....and a pinch of salt.
Old Fashioned Caramel Pecan Turtles made with excellent Georgia Pecans. Pecans were roasted with organic butter and sea salt and then held together with chewy caramel and delicious bittersweet chocolate.
Candied Cocoa Nibs: You will find this in a little bag with a gold seal. Straight from Ecuador, these nibs will let you taste what cacao starts off as before it is turned into chocolate.
Chocolate Caramel Ganache with Sea Salt: Delicious homemade caramel blended with chocolate and heavy cream.
Coffee Hazelnut Praline: This is a two-layer confection. The bottom layer is a crunchy, candied, hazelnut praline blended with milk chocolate. The top layer is a coffee ganache. Coated in milk chocolate and topped with a hazelnut.
Starry Eyed Anise: Subtle anise flavor. Perfect for the holiday. Adult.
Cherry Bourbon Vanilla: Organic sour cherries soaked in bourbon and vanilla bean caviar then mixed into an amazing Hawaiian dark chocolate. Your chocolate-cherry-Kentucky-bourbon fix in one bite.
CSC - Community Supported Chocolate