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(R)EVOLUTION – Chocolate cacao pod with butter caramel and Heritage Beidou wulong tea ganache. I made the ganache with Valrhona's new passion fruit fermented Brazilian dark chocolate. #dlcbonbons #chocolatier #chocolateasart #chocolate #visitmanchesternh #toptenchocolatiersinnorthamerica2016 #finechocolateindustryassociation #finechocolate #redblossomteacompany #valrhona #tea #chinesetea #tealover #wulong

(R)EVOLUTION – Chocolate cacao pod with butter caramel and Heritage Beidou wulong tea ganache. I made the ganache with Valrhona's new passion …

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Manchester’s Public Pianos

My friend D Heywood on one of Manchester’s new public outdoor pianos–right next door to Dancing Lion Chocolate. A big thank you …

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Croissants.

Almond Croissants cooling, traditional croissants proofing. The next batch is scheduled for the 3rd weekend of July.

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Layers.

GEOLOGY – candy bar made from rare Peruvian Maranon Canyon 100% layered with honey-lemon caramel, fenugreek-pistachio nougat, and our Duality milk chocolate …