Cadeaux Chocolates

it's about the ingredients…
I use only the finest quality, all-natural, and carefully selected ingredients in the making of my confections.  Many of the products I use were chosen after having the opportunity to taste them during my travels (such as the chocolates I use for my confections and Fleur de Sel ).    I am also proud to use many local products such as coffees from Caffe Fiore, heavy cream from Fresh Breeze Organic Dairy, and unique honey from Ballard Bee Honey Company.

for your viewing pleasure…
My award winning chocolates are adorned with edible gold leaf or a patterned design, piped with a contrasting chocolate, or topped with caramelized cocoa nibs. Take a photo tour!

just one cook in the kitchen…
My recipes are the result of many years and trials of testing and tasting.  I use no tempering or enrobing machines - everything is done the old school way, in small batches and by handmade techniques inspired by European traditions. I  dip each confection with my favorite dipping fork or pipe a ganache or caramel into shells I prepared earlier.  The end result are special and uniquely formulated chocolates. Because they are entirely handcrafted and designed, each one is little bit different from the other.   Like Wabi Sabi, the concept of traditional Japanese beauty, "nothing lasts, nothing is finished, and nothing is perfect."   This aesthetic allows me not only to enjoy the moment of making chocolate, but to look forward to creating more!