Dark Chocolate-Covered Jalapeño Corn NutsMADE BY FRUITION CHOCOLATE IN SHOKAN, NEW YORK
It's everyone's favorite corn nut, lightly dusted with jalapeño powder and a just-right dash of salt, and dunked in Fruition's 68% dark bean-to-bar chocolate. Amazing!
Fruition packs some serious crunch into these little sweet-n-spicy morsels. And there's something about the combo of salty, spicy and rich dark chocolate that makes us keep reaching for just one more.
It’s no surprise that after a pastry chef position at 18, an internship with NYC chocolatier Jacques Torres and a baking and pastry degree from the Culinary Institute of America, Fruition Chocolate’s Bryan Graham implemented a successful micro-batch bean-to-bar program at his alma mater. A chocolate genius.
tip of the tongue
Dare you to stop at just one! Seriously. Keep a gorgeous jar on hand for desk snacking (call us crazy, but these would be so good with a tall glass of milk).