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Daily Dish

Valerie teams with LA Mill for Black Velvet toffees; chocolate skulls spotted in Williams-Sonoma catalog

By Betty HallockDeputy Food Editor 
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Los Angeles-based chocolatier Valerie Confections has been busy. Its selection of uber-delectable toffees is expanding, with a new toffee flavor made with LA Mill’s Black Velvet coffee -- ‘Toffee Noir’ is crisp, delicate toffee made with ground coffee beans and enrobed in Valrhona 61% chocolate. Also in the works is a line of chocolate bars in collaboration with San Diego’s Extraordinary Desserts, which Valerie will begin selling in November.

Meanwhile, those amazing Mori Ex Cacao chocolate skulls (in flavors like Scorched Caramel and Bitter Brandied Cherry) that were a collaboration between Valerie and D.L. & Co. last fall are still available at Valerie Confections. Plus, spotted in the latest Williams-Sonoma catalog: Valerie’s solid-chocolate skulls.

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Black Velvet, skulls ... Is it already time to refresh the fake blood on the old Medea costume?

Valerie Confections, 3360 W. 1st St., Los Angeles, (213) 739-8149.

-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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