A Feast of Sweets for Fruit Lovers
Availability: In Stock
For those who remember their grandmother's candied citrus peels, nothing compares to June Taylor's delicately cut and sweetened citrus peels. The addition of chocolate makes for a gift both fresh and timeless: fruit and nut concoctions including mango, coconut, lime and almond. It can be a special thank you gift, a delightful surprise on birthdays, or even a thoughtful reminder of love on an anniversary. All treats are handmade by San Francisco artisans from the highest quality ingredients.
- June Taylor’s candied Bergamot peel (2 oz.)
- Toffee Talk almond toffee (2 oz.)
- Neo Cocoa Signature gift box containing 2 each of the following hand-made truffles: almond butter & smoked sea salt; zested lime; toasted coconut; mocha cinnamon; and crushed cacao nib (4 oz.)
Medium - Contents of small box, as well as:
Coco Tutti box containing 1 each of the following truffles: Mandarin orange, lavender lemon, raspberry, and fig in roasted walnuts (2 oz.)
Large – Contents of medium box, as well as:
Jade Chocolates tropical mangoes dipped in bittersweet chocolate (5 oz.)
Allergens: nuts, milk, soy
June Taylor has been making fruit preserves in Berkeley, California since the late 1980s. June's process begins with sourcing the highest quality of organic, local fruits, followed by meticulous sorting. June's preserves are cooked in small batches in pots that yield six to eight jars, with as little added organic sugar as possible, and no commercial pectin. Reviving the traditional art of fruit confectionery, she candies all the citrus peel not used in her marmalades. She has been featured in the New York Times and Wall Street Journal food sections and has cooked on the Martha Stewart show. Learn more about her amazing jams, marmalades and candied fruit peels at www.junetaylorjams.com.
Christine Doerr's passion for chocolate started with her first job at a retail chocolate shop in the 80s, and it still burns hot. She is one of the "Top Ten Chocolatiers in North America" according to Dessert Professional magazine. Her truffles are inspired by traditional European truffles, with no hard shell, just rich, creamy chocolate delicately dusted with cocoa powder - Heavenly! You can visit her online at www.neococoa.com.
Grand Master Chocolatier, Elyce Zahn, founded Coco Tutti in 2010 with a focus on truffles that pair with wines. Elyce's truffles are stunning and scrumptious! You can visit her online at Coco Tutti.
After a successful 30-year career in the commercial real estate business, Catherine Hughes wanted out. With the encouragement of every friend who ever tried her toffee, Catherine and her cousin Ellin started Toffee Talk using a godmother's classic recipe. We think you'll find their toffee irresistible! Visit them online here.
Mindy Fong left a career in architectural design to become a chocolatier after she fell in love with dark chocolate during her pregnancy with her daughter. Based in San Francisco, she melds flavors from Asia and the Pacific islands with those of the West to create distinctive treats. Chocolate covered mango - yum! Black pepper and lemongrass - exquisite! Visit her online here.