Local Chocolatier and former Preserved employee, Julia Street, is exploring chocolate through the world of fermentation and upcylced food!

 

Sourdough Crunch: Made from cacao beans from Anamalai India*, assorted Fox and Lion sourdough bread (sourdough starter*, organic wheat flour*, sea salt), cocoa butter*, sea salt

 

Shoyu: Made from cacao beans from Camino Verde in Ecuador*, coconut sugar*, cocoa butter*, Shared Cultures Shoyu Moromi (shoyu lees left over from pressing the sauce made from lentils*, quinoa*, water, sea salt, koji)

 

Miso Chocolate: made from cacao nibs from Kokoa Kamili in Tanzania*, coconut sugar*, cacao nib miso (cacao nibs from Kokoa Kamili*, white rice koji (Koda Farms rice*, aspergillus oryzae, sea salt)

 

Save Some For Sesame:  made from cocoa butter*, sesame seeds*, gluten free oats*, cane sugar*, local preserved Meyer lemons (Meyer lemons, sea salt), candied local Meyer lemon peels (Meyer lemons, cane sugar*)

 

Caramelized Koji Mylk: made from cacao beans from Tanzania*, cocoa butter*, cane sugar*, caramelized rice koji (Koda Hills white rice*, aspergillus oryzae)

 

Kokoa Kamili Tanzania: made from organic cacao beans from Kokoa Kamili Tanzania, organic cane sugar, less than 1% organic cocoa butter.

 

* organic