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Gooseberries are in Season
Gooseberry Splash! I found these brilliant red berries at Dutton Farms while visiting Vermont. The dark note of garden savory…
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Review: Maglio “Tingo Maria” 65%
From Maglio Arte Dolciaria in Italy, this bar comes in a square cardboard box that tapers slightly on the bottom.…
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Training in France
Aside from the massive safe in the Banque de France, probably the toughest place to get in to in France…
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Chocolate Tastings
I’ve just returned to the States after an intense week’s training at L’Ecole du Grand Chocolat Valrhona–the world’s most respected…
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Earth Day
The Earth Day Truffle A celebration of the Earth and the origins of chocolate and the Olmec people who first…
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Easter Seals Benefit
A big thank you to Northeast Delta Dental for inviting Dancing Lion Chocolate to take part in last week’s Easter…
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Valentine’s Day
Sweet Love Wildflower honey and spicy ginger folded into a 64% Madagascar chocolate truffle A Dozen Roses Soft rosewater caramel…
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Sea Turtle
I actually dreamed last night that I was in a shop somewhere and just as I was about to leave…
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Belatedly Beth
Chocolate, Coconut, and Curry My sister asked for a chocolate with coconut and curry. For a year I contemplated coconut…
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A Cranberry Bogamid
Simmer bog-fresh cranberry in melted sugar until it turns crunchy sweet-tart. Place cranberry into a dark chocolate shell and drizzle…
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connoisseur’s club: Amano Jembrana and Madagascar
December 2008. Amano Jembrana. The island of Bali grows a small amount of cacao and Utah chocolate maker Art Pollard…
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NH Open Doors, Reprise
The NH Open Doors show was a success. Even in far-off Deerfield a steady stream of visitors wandered through to…
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