Pearls of the Forest
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Blackberry Björnbär
velvety-firm, tangy-sweet fresh blackberry and Camino Verde, Ecuador chocolate ganache, enrobed in more 70% Camino Verde, Ecuador chocolate
Salted Raspberry Rosemary Liquid Caramel
bright raspberry fluid caramel accented with flake rosemary salt, encased in 70% Camino Verde, Ecuador chocolate, and rolled in delicate sugar crystals
Arctic Lingonberry Bonbon
silky, Cognac-spiked ganache of tart lingonberry purée, rich cream, and 70% Camino Verde, Ecuador chocolate, piped into a berry-red-glossed chocolate shell
Blueberry & Cinnamon Liquid Caramel
liquid blueberry butter caramel encased in 70% Camino Verde, Ecuador chocolate, and dusted in Ceylon cinnamon and sparkling sugar
Sea Buckthorn Truffles
rich, tangy-chewy sea buckthorn chocolate ganache, enrobed in 70% Camino Verde, Ecuador chocolate
Five Distinctive Flavors
about our collaborator
Håkan Chocolatier
Beacon, New York
Håkan Mårtensson of HÅKAN Chocolatier crafts chocolates and confections featuring hard-to-find ingredients with a distinctly Nordic bite, balancing salty and sweet, bitter and sour, and rough and elegant flavors.
Drawing upon his background as a sculptor on the Swedish National Culinary Team, Mårtensson’s chocolate speakeasy in Beacon, New York offers a wide selection of the chocolatier’s sculptural creations, including stunning bonbons and exquisite chocolate tablets.
Chocolate Makers & Chocolatiers
What’s the difference, and how do we partner together?
While chocolate makers craft chocolate from cocoa beans, chocolatiers use finished chocolate to create truffles, bonbons, and other confections.
Many of our chocolatier partners have collaborated with us since our earliest days, back when we were at the Noe Valley and Mission farmer’s markets. When we first started, we turned to this food community for advice. We’ve shared works paces, taste-tested recipes, traded equipment tips, and commiserated over the City’s crazy permitting process.
It’s an exciting time for the craft chocolate community, and it wouldn’t be nearly as special without chocolate-maker-and-chocolatier collaboration and special relationships.
Since we don’t add emulsifiers or additional cocoa butter, our chocolate is tricky to work with. As a result, making truffles or chocolate-covered confections can be especially challenging. Still, our collaborators remain undaunted, inventing new recipes and chocolate collections each year. We celebrate their talents and are thrilled to share Michael’s treats with you.