QUANTUM BARS: Crunch bars with Tikal Guatemalan milk chocolate, cacao nibs, cinnamon, and tea.
The finished QUANTUM BARS… Read More
Making Quantum Bars
Preparing molds for QUANTUM BARS. The tea and cinnamon are in place, along with the Guatemalan cacao nibs. Next is the crisped quinoa and butterscotchy Tikal milk chocolate… Read More
Quarks tickle my fancy!
The new QUANTUM BAR. Crispy puffed quinoa in our “Tikal” Guatemalan milk chocolate with Finca San Juan cacao nibs, Ceylon cinnamon, and Ceylon tea… Read More
Made Chai Bars, 451 Bars, and Bonbons…
Making Chai Bars while tapping my foot to Junior Wells on the blues harp… Read More
Finishing SEL Bars for packaging
Enjoying the aroma of freshly-baked cookies. Sipping chocolate from a bowl. Noshing slices of blood-red blood orange.
Chocolate of Month Club – now online!
A few recent bars from our Chocolate of the Month Cacao Connoisseurs Club. From left: Guatemalan dark w Silk Road Spices, or own bean-to-bar Guatemalan, Finca Los Ujuxtes White w toasted coconut, a final round of Cacao Tao, and our newly-introduced black & white ginger bar… Read More