• Cold Air, Hot Chocolate

    Cold air Arms bare (Not for long The chill is strong) -15C … Just 5 F degrees. It’s cold out…

  • Cappuccino

    A beautiful cappuccino requires beautiful coffee. We partner with Clarena of Clarena’s Coffee who sources from woman-owned farms all over…

  • Today’s Kouignettes (rhyme)

    Look even nicer after proofing and baking. Today’s kouignettes are pear and peanuts with almond gianduja. Ready to proof, then…

  • Concord Grape, Mango

    Shelled • Concord Grape caramel and Mango marshmallow Bolivia Alto Beni 70% dark chocolate (buy the couverture) #bonbon #chocolatier #marshmallow…

  • Sage & Walnut Zen Brownies

    Walnuts & Wisdom: It’s nuts to listen to sages Walnut, Sage, & Sumac Zen Brownies. While they last.

  • Natural Treasures Bar

    Caramel-filled Vietnam Tien Giang HCP13 Heirloom dark chocolate. The chocolate’s intense cinnamon and allspice notes perfectly balanced Chef Donna’s rich…

  • Piura, Peru

    I’ll be working with PIURA 70% this week, a beautiful white-bean chocolate from Peru. The flavor is crisp and bright…

  • Chocolate Science

    Examining the ganache in our truffles. Both are fruit ganache with no dairy. We produced them in the form of…

  • Grape

    Pouring Over Pinks • Grape ganache Finished in Bolivia Tranquilidad 68% dark chocolate and our Golden monkey 35% tea couverture…

  • Concord Grape, Fig

    Easy Peasy • Concord grape cloud caramel and Fig marshmallow Shelled with Boliva Itenez 65% dark milk and Belize Criollo…

  • Caramel, Lemon Grass

    ORCHESTRA – Chef Donna’s caramel enrobed in Vietnam Tien Giang Heirloom (HCP 13) dark chocolate with a drop of Belize…

  • Couverture for Chocolatiers

    Introducing CHOCOLATE FOR CHOCOLATIERS — Rare and Heirloom couvertures from Dancing Lion Chocolate. Each 1kg (2.2lb) slab is untempered, making…