Bonbons and bars…
Making bonbons with Red Blossom Tea Company’s Heritage Beidou wulong tea, and another set with fresh peaches and absinthe (the herb). Just […]
Category: Past is Passed
Old things. Not in mind, not forgotten.
Churning mango sorbet with a splash of blood orange extract. #sorbet #icecream #visitmanchesternh #chocolatier
Fresh mango, a splash of blood orange extract, a pinch of fine salt. If it comes out well, it should be ready […]
Thai Tea ICE CREAM is ready–with or without Honduran dark chocolate chips! #icecream #chocolate #dwntnmht #manchesternheats
We infused Bartlett Farm cream and milk with fresh Thai basil and mint, then brought the Thai tea leaves into the custard. […]
Croissants for the Weekend
Making dough for the weekend’s Croissants. Traditional, Chocolate, and Chocolate Almond. It’s not too late to reserve yours to take home or […]
Churned the Thai Tea ICE CREAM today.
It’s hardening and will be ready when we open on Sunday. We also have BLACKBERRY ROSE and BRAZILIAN DARK. We’ll be making […]
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.
Listening to Guy Davis blues while getting the shop ready to open.
Saw him play in New London a few years back. Amazing bluesman, and pretty competent on the harp. About time to open […]