I do not claim to have a trained or sophisticated palate. I can only tell when things are really good, or really bad. Everything in the middle just kinda registers as not bad. Sixth Course has reinforced to me what really good tastes like. When we received the lovely package of chocolates in the mail, I was first impressed by the variety of flavor combinations held within. Caramels with Rosemary, smoked salt, Ceylon, Chai tea, passion fruit and sage and brown butter were delightful to the eye as well as the taste buds. They fairly exploded with exotic yet familiar flavors and melted on the tongue.
As is my wont, I went back for more. And there they were! Malt Chocolate Crunch, Cayenne Caramel, Hazelnut Praline, Honey and Fennel Pollen, Earl Grey and Coconut Rum chocolates in a box labeled "Chef's Choice." Again, the familiar with the exotic was enticing and intoxicating, but sadly, I had finally reached the end of the new flavors to try.
Sixth Course is the beautiful brain child of Bridget Labus and Gianina Serrano, who together have decades of experience in the Bay Area's finest kitchens and luxury five-star hotels. They use Guittard Chocolate Couverture, the freshest local dairy products and hand-selected organic herbs and wrap it all up in sustainable, recycled packaging. The result is, in their words, "the bestest, tastiest, dopest truffles you've ever tasted." I dare you not to make yummy noises. I failed miserably.
-Elizabeth Dugan
