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Macadamia with Pineapple Caramel
IMPERFECT ENOUGH? – pralinéd macadamia surrounded by pineapple Piura cloud caramel cast in Nicaragua dark. A dairy-free bonbon. #chocolatier #cloudcaramel…
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Art as Art.
COMPLEXITY OF COMFORT. Our own chocolatier Rachel “Leaf” Comstock opened their hard-hitting and impactful exhibit at the Roger Williams Gallery…
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Taco Tour
It’s that day… the annual Manchester TACO TOUR. We’re serving authentic Mayan-approved drinking chocolate until we run out. Just follow…
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Rugelach Cookies
RUGELACH made with a traditional yeasted dough and rolled with chocolate pecan gianduja filling. Nice with a Chocolate Chai. Like…
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Saffron & Persian Lime Rocher
CURIOUS BIRD – Almond rocher of Bolivia Itenez Heirloom #2 dark chocolate ganache with saffron, Persian lime, and Barr Hill…
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Dessert.
COCOA COFFEE CAKE ~ Available this Thursday through Saturday. Rich, sweet, and delicate cocoa dusted 2-layer coffee cake with your…
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Doing Science.
GANACHE as a partial emulsion. We think the white circles are the actual emulsion–cream particles surrounded by water. The nearby…
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The Window
THE WINDOW Bar. Natural white 40% with juniper, Puerto Rico cacao nibs, and a single tart cherry. Twilight into dusky…
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New Chocolate, New Bars
New chocolate means new bars–a delicious take on white chocolate using our new Mexican cocoa butter from @agroflorestamx. Boosts egos…
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Music, Making Stuff
A quiet day in the (closed on Sundays) shop baking Tikal Sapote Zen Brownies and traditional yeasted rugelach. But the…
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Chocolate Mushrooms
GIANT BOLETUS MUSHROOM. The cap is locally-foraged Wintergreen marshmallow, the stem is butter caramel, and the chocolate is Puerto Rico…
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Tangy Dark Milk with Allspice & Mace
NICE SPICE – Tanzania milk chocolate truffle enrobed in Wild Bolivia Itenez Heirloom dark and dusted with allspice and mace.…
