Events, Exquisite Chocolate, Expressions

Exquisite Chocolate

FLOURISH Robin Eggs Special Event Chocolates

Flourish Chocolates

Our shimmering chocolates are made from unrivalled pure and intense couverture chocolate, which captures the purest cocoa flavors in our fair trade African cocoa beans.

Our signature chocolate is made from special reserve cocoa beans that go through an extended fermentation. Just like with wine, a long and slow fermentation brings out intense, smooth, and more complex flavors in chocolate. After extensive blind tastings of over 300 dark chocolates, we feel we have found the very best. This is our signature chocolate that we use to create each and every one of our chocolate jewels.

Recently featured in
C Magazine and the
San Francisco Chronicle.

News Features

At Flourish Chocolate we use only the purest and simple ingredients; being organic and fair trade are at the top of the list. We are passionate about quality, and use nothing but the best. Our exquisite chocolates are hand-made and hand-painted by Chocolatier Chef Holly Peterson in Calistoga, Napa Valley, CA.

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For custom events, please visit our Flourish Chocolate website.

Sea Star Sea Salt

Sea Star Sea Salt

Flourish imports the worlds most pristine sea salt from the nature preserve of France’s Sea of Brittany — considered by nature experts to be “the cleanest ocean in the world.”

The delicate clean flavor of Sea Star Sea Salt is the single most important ingredient in the kitchen. Just a few crystals of this true salt brings out the best in all foods — making everyday food Flourish.

We offer three natural forms of sea salts: Light Grey, Sifted Light Grey, and Fleur de Sel.

Light Grey crystals are collected and packaged just as nature made them, untouched and perfect. One benefit besides flavor for the whole crystals is that the moisture content makes it “cling” naturally to food without having to add oil or fat.

Sifted Light Grey crystals are hand sifted for smaller salt crystals that are still whole to retain their precious moisture. The moisture is important; just as freshly ground coffee or black pepper taste best when freshly ground, the same is true for these salt crystals!

Fleur de Sel or “Flower of Salt” got its name because it crystallizes on the waters’ surface and looks like a delicate snowflake or flower. Fleur de Sel does not crystallize under water on the blue-green algae clay beds, so is whiter in color.

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FLOURISH | Chef Holly Peterson | Calistoga, CA