Made in collaboration with 5 unique chocolatiers, Salt & Straw devotes menu to the new generation of passionate chocolate makers
Missionary’s Meyer Lemon Chocolate Sorbet (v)
Made with: Missionary Chocolates
From: Kerns, Portland
Melissa Berry might be the world’s only naturopath who doubles as a vegan chocolatier. This bold dairy-free sorbet doesn’t hold back on the assertiveness of lemon or intensity of dark chocolate—we’d like to think it has some healing properties of its own.
Xocolatl de Davíd’s Salsa Macha
Made with: Xocolatl de Davíd
From: Buckman, Portland
Driven by classic technique but unfettered by convention, David Briggs—one of the country’s top chocolatiers—has taught us about preserving the integrity of artisanal chocolate in ice cream since our early days. A nod to his love of salsa macha, we parceled out the housemade smoky chile paste into chile-laced ice cream, macha oil fudge, and chocolate bark studded with roasted peanuts and sesame seeds.