For more than a decade, Chelsea Russo has been the woman behind NY Times top bean to bar chocolate brands crafting flavors that won Good Food Awards and were featured in numerous publications such as Vogue, Real Simple, Food & Wine, Martha Stewart, and more. Her creations have been carried in 6 countries across 250 retail clients in boutique luxury food markets.
Still, Chelsea was passionate, ambitious, and hungry for more. Since it's fruition in January 2020, Chelsea is crafting delicious chocolate from simple high-quality ingredients.
When I'm doing initial R&D for flavor profiles, I begin by bringing out a small at-home chocolate tempering machine and testing out the recipe. Once I've done what I need to do, I create a bark board to share with friends and family.
The season and flavors were just right to make a seasonal fig and fresh fruit bark board with edible flowers.