top of page
Bean 2 Bar 

Bean to Bar 65% Dark Chocolate 

Second Star Chocolate  

Ingredients                        Amounts       

Cocoa Nibs            1.620 kilograms. 

Cocoa Butter            330 grams. 

Cane Sugar            1050 grams. 


  • For this process, you will need a food processor, a heating gun, and a melanger (stone grinder) 

  • Mix the cocoa nibs and ½ of the sugar in a food processor, and grind until a fine paste.  

  • Heat the melanger with the heating gun until the stone is hot. 

  • Place the cocoa nib–sugar mixture in the melanger. 

  • Add the melted cocoa butter, other ½ of the sugar, in small increments until all is fully incorporated. 

  • Leave conching until particle size in the micron meter reads less than 25. (2-3 days) 

  • Once the chocolate is ready, temper the mixture by tabling and store or use as needed. 


Total fat content = 40.1%


Strawberry Caramel Fillings


680g Sugar

680g Evaporated Milk

280g Heavy Cream

1 Vanilla Bean

570g Glucose Syrup

40g Butter

1 tsp Salt

340g Strawberry Puree


  • Heat strawberry puree and reserve.

  • Combine sugar, milk, cream and vanilla in a pot.  Bring to a boil while stirring constantly.

  • Add glucose syrup and continue cooking and stirring over medium heat.

  • Once the mixture reaches 110C, add butter.  Continue cooking and stirring until the mixture reaches 112C.

  • Remove from heat, add hot puree and salt and stir well.

  • Allow to cool to room temperature.  It should still be fluid.

  • Pipe into shelled molds.

Lost Things

Honeycomb Candy


800g Sugar
4 Tbsp Glucose Syrup
220g Water
220g Lavender Honey

5 Tsp Baking Soda


  • Place sugar, water, and glucose into a pot and bring to a boil.

  • Once sugar starts to boil, add honey.  

  • Let the mixture boil for around six minutes, until it reaches 156C.

  • Remove from heat and pour in baking soda.  Whisk well.

  • Pour immediately into a hotel pan lined with oiled parchment.  Sprinkle lightly with Maldon sea salt.  Let sit until fully cooled and hardened.

  • Cut or break candy into desired size pieces and enrobe in dark chocolate.

  • Once chocolate has set lightly dust with gold luster dust.

Vidia Marshmallows

Rosemary-Blueberry Marshmallows 


40g Granulated Gelatin

230g Cold Water

20g Fresh Rosemary

680g Sugar

340g Glucose Syrup

170g Water

110g Honey

110g Invert Sugar

20g Vanilla Extract

100g Blueberry Puree


  • Bloom the gelatin with the cold water and reserve.

  • Reduce the blueberry puree by half to 50g and reserve.

  • Chop the rosemary very fine and make a sachet using cheesecloth.

  • Combine sugar, water, glucose, honey, and invert sugar in a pot.  Add the rosemary sachet and cook the pot to 122C.

  • Once the mixture reaches the proper temperature, remove from heat.  Carefully remove rosemary sachet and pour sugar mixture into the bowl of a 12qt mixer.  Do not whip.

  • Allow mixture to cool to 100C before whipping on high for eight minutes, or until it is light and fluffy. 

  • Add puree and vanilla extract and mix until fully combined.

  • Pour marshmallow into two nine-inch pans lined with well-oiled parchment.  Gently smooth the top until it is even, then cover with another piece of oiled parchment.

  • Allow marshmallows to set overnight, then cut into 1.5 inch x 1.5 inch squares.

  • Dip one corner of each marshmallow into dark chocolate and garnish with a leaf of rosemary.  Package marshmallows three to a bag. 

Tinker Bonbon

Apple Fruit Jelly 


160g Green Apple Puree
38g Glucose Syrup

4g Pectin NH
12g Sugar

4g Sorbitol


  • Mix together sugar and pectin.

  • Warm up the puree, once it gets warm, add the glucose.  

  • At about 50C sprinkle in the pectin and sugar mixture.  Whisk well.

  • Bring the mixture to a boil and allow to boil for 1 minute

  • Remove from heat and add the sorbitol.  Whisk well.

  • Pour into a different container, hand blend to remove any lumps, and let it cool.

Praline Crispy Base 


90g Dark chocolate

100g Praline 1:1

15g cocoa butter

90g feuilletine


  • Melt chocolate and cocoa butter together

  • Combine all ingredients in robo coup, then spread evenly on oiled parchment 

  • Cover with another layer of parchment and freeze before cutting

  • Cut with accordion cutter into 1.5 cm x 8.5 cm rectangles.


Ginger-Vanilla Milk Chocolate Ganache


16g fresh ginger 
½ tsp ground ginger
1/2 vanilla bean

70g Cream

15g Glucose
120g Milk chocolate 

15g Butter


  • Melt the chocolate and place the glucose on top of the chocolate.  Do not stir.

  • Dice the fresh ginger into small pieces and steep the gingers and bean in with the milk for 10 mins. 

  • Bring the cream almost to the boil. Use a cheesecloth to strain out ginger, vanilla and any other particle.  Rescale to the starting amount of cream using milk. Pour half of the hot mixture into the chocolate with the glucose and stir to emulsify.

  • Pour the ganache into a deli cup, add the rest of the hot liquid, and emulsify with a hand blender.

  • Add the butter slowly and continue blending until completely homogenous.

bottom of page