Picasso Bars.
Tempering Maranon Canyon 100% dark chocolate for Picasso bars. Intense dark atop a thin layer of white, speckled with house-candied citrus and […]
Category: Chocolate Bars
Pertaining to our chocolate bars
Sel Bars
It’s that time again–I made another 36 of those elusive Sel Bars. I make them no more than 2-3 times each year. […]
After a careful roast, I’m hand-peeling and winnowing the beans.
They’re in the grinder, now. There will be chocolate in 48 hours.
Roasting Hacienda Limon Heirloom-designated cacao for our Batch #7 of housemade bean-to-bar chocolate. Want in…?
Our experimental bean-to-bar and other bars are available primarily to our Cacao Connoisseur’s Bar of the Month Club. Register online at DancingLion.us/club.
Making (Bulletproof) Bengal Bars–darned things keep selling out! Tropicale and Picasso Bars on the docket for today, as well.
First, I plan to finish up my bowl of Drinking Chocolate before it gets cold. Bengals take two days to make. I […]
Ingredients.
Drying peak-season California strawberries for later use. The smell tantalizes… You can try them now in my Limited Edition STRAWBERRY MILKSHAKE Bar–Dominican […]
Spicy!
MAGMA & LAVA – Ungodly spicy chocolate bars. Magma (front) is dried Ghost chiles and candied Carolina Reapers with blood orange in […]
Tropicale Bars crystallizing in the coolroom. Tempering Liona for 12 bars of Blues (get the pun?)
The 12 bar blues. Here, see Wikipedia.