Every February, Salt & Straw celebrates local chocolatiers and the artistry of their craft with a flavor series dedicated to all things chocolate -- just in time for Valentine’s Day!
Head ice cream maker Tyler Malek works closely with these passionate artisans to create flavors that showcase the attributes that make their chocolate distinct. For his Los Angeles menu, Tyler collaborated with Twenty-Four Blackbirds, Milla, Ococoa, Compartés, and Nibble for flavors such as Milla Chocolate Hazelnut Praline and Compartés Caramelized Popcorn Milk Chocolate. The five flavors debut at all LA scoop shops on Friday, January 31 and will be available by the scoop and pint through Friday,February 28, as well as through Postmates.
Twenty-Four Blackbirds' Cardamom Black Pepper & Port Truffle: Twenty-Four Blackbirds' founder Mike Orlando lends his natural curiosity and chemistry background to this bean-to-bar chocolate. A housemate Zinfandel port jelly and freckled chocolate bring out the spiciness in a cardamom and black pepper ice cream.
Milla Chocolate Hazelnut Praline: Milla’s geometric chocolates are stunning, elegant and highly technical. A tribute to their hazelnut praline, this hazelnutter butter ice cream has bits of crisp chocolate and swirls of dense Nutella fudge.
Ococoa’s Sesame Fig Buttercups: Inspired by ingredients gleaned from her father’s Middle Eastern grocery store, chocolatier Diana Malouf’s signature is the beautifully layered Fig & Sesame Buttercup. Combine it with housemate than ganache and bursts of fig jam in a lightly spiced cardamom ice cream for this indulgent treat.
Compartés' Caramelized Popcorn Milk Chocolate: Jonathan Grahm and Compartés create delicious, stunning confections that are almost too beautiful to eat… almost. This salted sweet cream ice cream with house caramel and crunchy milk-chocolate-covered caramel corn is an homage to Comparté’s famous haute chocolate bar, “The Drive In.”
Nibble’s 85% Peruvian Chocolate Sorbet (v): Chocolatiers David Mejia and Sandra Bedoya keep their vegan chocolates deliberately pure, using only single-origin cacao and organic sugar — so this unadulterated vegan sorbet finds beauty in simplicity, with just Nibble chocolate, coconut cream, and fleur de sel.