54% NUTTY BY NATURE
*Subscriber exclusive (I hope to offer this bar in future years, see below for more info)*
I’ve been excited about this bar and working toward it for over a year: a bay nut and acorn mylk chocolate. It feels especially meaningful because bay nuts are endemic to California and southern Oregon, and both they and acorns have been vital food sources for Indigenous peoples of this region. I also want to acknowledge that I live and work on land that was taken from these communities, and to recognize my privilege in being able to work with these ingredients.
It’s taken me so long because the bay nut season the past couple of years has been extremely low. There are bountiful years, and then there are not… I thought I hit another road block on this bar as I was not able to find any bay nuts again this past season but a very kind person gave me her supply and I supplemented the remainder with local company Tree Folk. (If you’re interested in learning more about bay nuts, I highly recommend trying some of their products!)
The acorns I gathered from white oak trees up in Healdsburg.
But how does it taste? Bay nuts are characteristic for their coffee and chocolate notes with a quite complex and often bitter aftertaste. The acorns help temper the intensity of the bay nuts, and together they pair beautifully with cacao from Camino Verde — a nutty, earthy chocolate that complements them both.
This is a subscriber exclusive bar and one that I hope I can bring on as a seasonal special in years to come. (And yes, there are no acorns in the picture because I used them all and it’s no longer acorn season!)
(And while most of my bars are pretty labor intensive I’m wondering if this one takes the cake between both acorn and bay nut processing!)
Ingredients: cacao beans from Camino Verde in Ecuador*, cane sugar*, wild harvested bay nuts, wild harvested acorns, cocoa butter*
*organic
vegan
*Subscriber exclusive (I hope to offer this bar in future years, see below for more info)*
I’ve been excited about this bar and working toward it for over a year: a bay nut and acorn mylk chocolate. It feels especially meaningful because bay nuts are endemic to California and southern Oregon, and both they and acorns have been vital food sources for Indigenous peoples of this region. I also want to acknowledge that I live and work on land that was taken from these communities, and to recognize my privilege in being able to work with these ingredients.
It’s taken me so long because the bay nut season the past couple of years has been extremely low. There are bountiful years, and then there are not… I thought I hit another road block on this bar as I was not able to find any bay nuts again this past season but a very kind person gave me her supply and I supplemented the remainder with local company Tree Folk. (If you’re interested in learning more about bay nuts, I highly recommend trying some of their products!)
The acorns I gathered from white oak trees up in Healdsburg.
But how does it taste? Bay nuts are characteristic for their coffee and chocolate notes with a quite complex and often bitter aftertaste. The acorns help temper the intensity of the bay nuts, and together they pair beautifully with cacao from Camino Verde — a nutty, earthy chocolate that complements them both.
This is a subscriber exclusive bar and one that I hope I can bring on as a seasonal special in years to come. (And yes, there are no acorns in the picture because I used them all and it’s no longer acorn season!)
(And while most of my bars are pretty labor intensive I’m wondering if this one takes the cake between both acorn and bay nut processing!)
Ingredients: cacao beans from Camino Verde in Ecuador*, cane sugar*, wild harvested bay nuts, wild harvested acorns, cocoa butter*
*organic
vegan
*Subscriber exclusive (I hope to offer this bar in future years, see below for more info)*
I’ve been excited about this bar and working toward it for over a year: a bay nut and acorn mylk chocolate. It feels especially meaningful because bay nuts are endemic to California and southern Oregon, and both they and acorns have been vital food sources for Indigenous peoples of this region. I also want to acknowledge that I live and work on land that was taken from these communities, and to recognize my privilege in being able to work with these ingredients.
It’s taken me so long because the bay nut season the past couple of years has been extremely low. There are bountiful years, and then there are not… I thought I hit another road block on this bar as I was not able to find any bay nuts again this past season but a very kind person gave me her supply and I supplemented the remainder with local company Tree Folk. (If you’re interested in learning more about bay nuts, I highly recommend trying some of their products!)
The acorns I gathered from white oak trees up in Healdsburg.
But how does it taste? Bay nuts are characteristic for their coffee and chocolate notes with a quite complex and often bitter aftertaste. The acorns help temper the intensity of the bay nuts, and together they pair beautifully with cacao from Camino Verde — a nutty, earthy chocolate that complements them both.
This is a subscriber exclusive bar and one that I hope I can bring on as a seasonal special in years to come. (And yes, there are no acorns in the picture because I used them all and it’s no longer acorn season!)
(And while most of my bars are pretty labor intensive I’m wondering if this one takes the cake between both acorn and bay nut processing!)
Ingredients: cacao beans from Camino Verde in Ecuador*, cane sugar*, wild harvested bay nuts, wild harvested acorns, cocoa butter*
*organic
vegan