There is a special kind of magic that happens in a kitchen when tradition meets the finest ingredients.

For me, that magic began in the 90s. Back then, my daughter and I started a tradition that would define our holiday seasons for years to come: handcrafting homemade chocolates for my clients. What started as a small gesture grew into a yearly ritual, with clients eagerly anticipating their "special box" of chocolates every year.

Today, I’m sharing the heart of those boxes—the Valrhona Chocolate Pecan Caramel Clusters.

The Secret is in the "Extra Love"

While the ingredients are simple, the process is intentional. We start with raw pecans, toasting them ourselves to wake up those deep, nutty oils and create a perfect crunch.

Then comes the caramel. It’s a recipe we’ve perfected over decades—one that requires just a little bit of "extra love" and patience at the stove to reach that ideal, buttery consistency. (Stay tuned, as I'll be sharing the full caramel recipe in my next post!)

The Finishing Touch: Valrhona Caraïbe

To elevate these clusters to a professional, gourmet level, we enrobe them in Valrhona Caraïbe chocolate. This 66% dark chocolate, known for its balanced, toasted nut notes and smooth finish, is the perfect companion to the sweetness of the caramel.

These clusters aren’t just confections; they are memories of afternoons spent with my daughter and years of gratitude for my clients. I hope when you make them, you feel that same sense of warmth and connection.