Indulge in the soothing embrace of our Camomilla Grappa, a delightful fusion of fragrant chamomile and artisanal grappa. This exquisite spirit captures the essence of calming herbal notes, perfectly balanced with the rich, smooth texture of traditional grappa. Sip it slowly to savor the warmth and tranquility it brings, making it the ideal after-dinner treat or a serene companion to quiet moments.

CAMOMILLA GRAPPA

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, oil, and vanilla extract until combined.

Combine Wet Ingredients

Slowly add the wet ingredients to the dry ingredients, mixing until just combined.

Combine Mixtures

Carefully stir in the boiling water until the batter is smooth and well combined.

Add Boiling Water

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Cool the Cake

In a heatproof bowl, melt the chopped dark chocolate over a double boiler or microwave until smooth. Let it cool slightly.

Melt the Chocolate

In a small bowl, combine gelatin powder with 2 tablespoons of water. Let it sit for 5 minutes to bloom.

Prepare Gelatin

Gently heat the bloomed gelatin in the microwave for about 10 seconds until melted. Stir into the cooled chocolate.

Heat Gelatin Mixture

In a large mixing bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.

Whip the Cream

Gently fold the whipped cream into the chocolate mixture until fully combined.

Fold the Mixtures

Cover the mousse and refrigerate for at least 1 hour until set.

Chill the Mousse

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Once the mousse is set, layer it over the cooled chocolate cakes. Top with whipped cream and garnish with chocolate shavings.

Decorate the Cake

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

dark chocolate (chopped)

heavy cream

gelatin powder

water (for gelatin)

powdered sugar

chocolate shavings (for garnish)