Molding the first Tropicale bars
Molding the first Tropicale bars: pineapple, coconut, and macadamias in precious Finca Los Ujuxtes white from Guatemala… Read More
The Chocolate Journalist
A lovely blog post and photo of our Wheels within Wheels Limited Edition Bar by Sharon Terenzi, The Chocolate Journalist.
Chocolate tempers like steel; worked by hand; close my eyes; feel.
Tempering our Liona 70% Dominican Republic dark for bars. Flavor starts earthy, and then develops huge yellow fruit notes. #tastefruition #artisanchocolate #chocolatier #dominicanrepublic #intownmanch #dlcbars… Read More
BODHI – Créos, our new Peruvian Marañon Canyon 72% dark milk chocolate (crafted by Fruition) with crispy almonds and dried green mango.
I’m exploring the flavor profiles of our two new chocolates. I’ve named the Maranon Canyon Peruvian Dark Milk “Creos,” to … Read More
Guess what Rich made… SEL BARS – African dark and milk chocolates layered around coarse rose Himalayan salt crystals. Made 36 and Liz just bought her usual half-dozen
Guess what Rich made… SEL BARS – African dark and milk chocolates layered around coarse rose Himalayan salt crystals. Made 36 and Liz just bought her usual half-dozen. #dlcbars #artisanchocolate #chocolate #chocolatier #nhfood #nheats #mht… Read More
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