Sugar Bowl by Thomas Keller Collection for Raynaud pair This bean-to-bar milk chocolate is

This bean-to-bar milk chocolate is crafted with a blend of Arriba Nacional cacao from Ecuador’s Hacienda Victoria estate and Río Caribe beans from Venezuela’s Paria Peninsula

Boards are handmade in Pennsylvania with North American walnut wood

Created in 1993 by Master Sommelier Guy Vialis

3 1/2" paring knife

created by TKRG creative partner Level

Sugar Bowl by Thomas Keller Collection for Raynaud pair This bean-to-bar milk chocolate isThe "Sugar Bowl" from the Checks by Thomas Keller Collection for Raynaud. This two piece porcelain dish, made in France, is used at both The French Laundry and Per Se and is ideal for either hot or cold presentations.