66 PUNCHMAGAZINE.COM {food coloring} tions is an eye-catching dark chocolate caramel bar covered in edible 23-karat gold leaf. That bar is likely to stay in the repertoire while new flavors are explored. This spring, they are experimenting with flavors derived from fresh berries grown at the organic SMIP Ranch on Dale Djerassi’s property in the hills above Woodside, and there are plans to play around with chamomile, cherry blossom and rose petal infusions. In her search for the perfect citrus-flavored bonbon, Andi is experimenting with bergamot, the fragrant orange native to southern Italy that perfumes a cup of Earl Grey tea. Research and development typically take place on Fridays. The rest of the week is devoted to production, since most of their confections are so labor-intensive they require three days to make. Andi describes how the bonbon-making process starts by preparing about 80 polycarbonate molds. After cleaning and polishing them, the focus turns to the tempering machine. That’s where molten Valrhona chocolate is run through multiple temperature settings, allowing crystals to form that give the finished treats their highly-prized “snap and shine,” she says. For the best shine, Andi decorates the molds and leaves them overnight. Next, ganache fillings are made and shells formed, once again using the key ingredient: Valrhona chocolate, a premium brand that has been manufactured near Lyon, France, for over 100 years. The chocolate
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