Collection: Tempered Chocolate

From Franklin and educated at Le Cordon Bleu in Paris, Chelsea Gunn has turned her food dreams into reality. She uses chocolates from Belgium to produce rochers with a strong 70% dark chocolate and a creamy 36% milk chocolate. In the spring she will launch chocolate bars with flavors including Cabernet Infused Sea Salt, Black Pepper, and Sweet Jalapeno.

chefgunn.com

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