Anne Boulley Chocolatier

05/19/2026

Forget the red tube of chips and chocolate chips…use the irresistible Abundancia 40% caramelized milk chocolate from Ecuador or your favorite ethically sourced chocolate. Using non-gmo potatoes and either grass fed tallow or high quality avocado oil fry your roses twice to get the perfect crisp. A generous sprinkling of sea salt is the perfect complement to the crispy and creamy smash rose!

05/04/2026

Online Portrait Chocolate Class

June 4th, Thursday 1pm-3:15pm EST
June 6th Saturday 6pm-8:15pm EST

$75 includes videos, live zoom session and pdf files.
Additionally I also can create small prints (70mm) with plastic mold $22 plus shipping

Learn how to make white chocolate bars that when held to a lightsource reveal a photograph. Or use a milk or dark chocolate version to make logo and custom chocolate bars. Anne also shares how to make custom bonbons, inserts for existing molds and provides all the details on how to make the files you need. Making your own vacuum molds or silicone molds and how to prepare them included. Files released to you the day before class on Zoom. You can choose to attend the one on June 4th or June 6th.

Payment can be made through Paypal, Venmo or Wise. Contact Anne at [email protected] to arrange payment and ask further questions. Thank you lads

05/02/2026

My honey butter caramels are made with Vern’s Honey (my dad Vern is a beekeeper) and my mom Mary loved making honey butter with the locally made butter and family honey. Irresistible! Recipe in my upcoming book.

05/01/2026

Playing around with custom white chocolates. Micro batches of Banana, Peach and Honey Butter.

04/30/2026

stay tuned…creative online chocolate classes being announced Monday May 4th.

04/25/2026

Hey Friends!
I'm working on a creating some custom white chocolate flavors for my unique portrait chocolates. It's still white chocolate, but I'm replacing milk powder with fun real ingredients. Here are some flavor ideas. Please let me know your favorite and if you have any suggestions that would be fun that aren't too dark in color including savory ideas. I can use dry ingredients like powdered fruit and herbs and also quailty flavored oils. Nothing water based though. Thank you for your collaboration!
Flavors:
Banana
Passionfruit
Coconut
Local Honey
Pineapple
Lemon
Lime
Butter
Let's see what you can come up with!

04/13/2026

Finally… a bite-sized version of me. 🍫

What started as a 3D print turned into edible art—because if I’m going to pour myself into my work, I might as well make it chocolate.

Be honest… would you eat it or keep it? 👀

customchocolate foodartist luxurychocolate creativechocolate dessertart handcrafted chocolatelover smallbatch modernartisan instafoodart

04/07/2026

I’m so excited to see two of my favorite chocolatiers this week. Can you guess who?

04/05/2026

Beautiful egg made by Oat, a student in the 4 day class on Amelia Island! It was gorgeous.

04/02/2026