Ice Cream
Churning CARDAMOM KAFFIR LIME ICE CREAM. Technically, it’s Ethiopian Black Cardamom, grated kaffir lime peel, and Iranian dried limes, all from my […]
Category: Past is Passed
Old things. Not in mind, not forgotten.
A moment’s respite for the Chocolatier
Heritage Beidou Wulong Tea truffle and a gaiwan of the same tea. We rarely have an uninterrupted moment at the shop, so […]
Cara Magazine on Aer Lingus
Travel writer Deirdre Conway gave Dancing Lion Chocolate a nice mention in a piece on New England in the July edition of […]
Polishing your soul…
is technically different than polishing polycarbonate chocolate molds, but maybe it’s the same after all (I acquired my new soul–my third–last week […]
The Finishing Touch.
INSPECTING a bonbon in progress. These will be fresh Rainier cherries in the last of our Maya Rojo Guatemalan dark.
A moment of tea.
I use a traditional Chinese gaiwan to steep the leaves four to five times during the day. Going for a Spring first-flush […]