Indulge in the rich and velvety allure of Amaretto Di Saronno, a classic Italian liqueur crafted from the finest apricot kernels. This exquisite spirit boasts a harmonious blend of sweet almond flavors with hints of vanilla and a touch of spice, making it a perfect after-dinner delight. Sip it neat, on the rocks, or as a luxurious addition to your favorite cocktails, and let each drop transport you to the sun-soaked landscapes of Italy.

Amaretto Di Saronno

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 200°C (392°F) and prepare four ramekins by greasing them with butter and dusting with flour.

Preheat the Oven

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Melt Chocolate and Butter

In a separate bowl, whisk together the granulated sugar and eggs until the mixture is pale and fluffy.

Mix Sugar and Eggs

Gradually fold the melted chocolate mixture into the egg and sugar mixture until well combined.

Combine Mixtures

Sift the all-purpose flour into the batter and add the vanilla extract. Gently fold until just incorporated.

Add Flour and Vanilla

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Fill Ramekins

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the center is still soft and gooey.

Bake

Remove from the oven and let the fondants cool for 1-2 minutes before inverting them onto plates.

Cool Slightly

In a saucepan, combine heavy cream, whole milk, and granulated sugar. Split the vanilla bean lengthwise and scrape out the seeds into the mixture. Add the bean pod as well.

Prepare Ice Cream Base

Heat the mixture over medium heat until it begins to steam, but do not boil.

Heat the Mixture

In a bowl, whisk the egg yolks until they are pale and thick.

Whisk Egg Yolks

Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly. Then pour the tempered egg yolks back into the saucepan.

Temper the Egg Yolks

Cook on low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.

Thicken the Custard

Remove from heat, strain through a fine-mesh sieve into a bowl, and let it cool completely. Refrigerate for at least 4 hours or overnight.

Chill the Custard

Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn Ice Cream

Transfer the ice cream to a container and freeze until solid, about 4 hours.

Freeze

dark chocolate

unsalted butter

granulated sugar

eggs

all-purpose flour

vanilla extract

heavy cream

whole milk

vanilla bean

egg yolks

salt