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MOSAIC is about Inspiration
MOSAIC is about INSPIRATION. I’ve crafted 6 of these bars from a blend of aromatic Nicaraguan 100% dark chocolate and…
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Croissant Sticky Buns Today
Buttery croissant sticky buns with Sri Lankan cinnamon, brown sugar, cherries, candied tangerine, and Amano’s Venezuelan Ocumare dark chocolate. Decadent…
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Spiced Zen Brownie
A whole Mexican vanilla pod and highest quality Sri Lankan cinnamon ground together and blended into Pacari’s aromatic 100% Ecuador,…
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Art Bars
I PAINT CHOCOLATE, and chocolate inspires. What better than a beautiful, silky, sensual hand-painted chocolate bar? I airbrush, I paint;…
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So Smooth, Thought Carlos Santana again
Sea salt caramel in extremely dark Nicaraguan 80% and 100% chocolates.
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So Much to Learn
Rich is taking a few moments to read “Cacao domestication I: the origin of the cacao cultivated by the Mayas”…
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Lunch this Week
Week of Feb 17th Lunch @the Lion is Spinach & Kale Spanakopita with feta and Honduran 70% dark chocolate.
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Smithsonian.com: What Physics Tells Us About Making the Perfect Chocolate
Journalist Brian Handwerk featured us on Smithsonian.com as part of Chocolate Week in What Physics Tells Us About Making the…
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Valentine’s Dinner Postponed, one table available
We’ve postponed the Valentine’s Dinner to the 22nd due to weather; one table has become available. Call 603.625.4043 to reserve.
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Carre d’Or
Butter shortbread with blood orange caramel and Nicaragua 80% dark chocolate glaze.
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SMITHSONIAN: The Physics of Chocolate
I’ve been doing this now for 18 years, and I keep loving it more and more, because chocolate is such…
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Valentine’s Day Newsletter
Always stretching, learning, pushing the envelope, because that’s what Love’s about, isn’t it? From Bonbon Boxes to Sculpted Chocolate Hearts…
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