Well Tempered
Just finished molding Tikal 43% Guatemalan bars, and just tempered a batch of our new Creos 72% Maranon Canyon Peruvian dark milk […]
Category: Past is Passed
Old things. Not in mind, not forgotten.
The Lion’s Back in Town…
Settling back into Manchester life at pretty much 0 feet/meters above sea level, a bit of a drop from Quito’s 9350 ft […]
New Town
Adjusting to altitude Nine thousand three hundred and fifty feet above the level of the sea which is pretty darned close to […]
Today…
ALMOND CROISSANTS will be ready around 1pm. (We sold out of croissants yesterday, so I had to make more!) The CARIBBEAN DARK […]
Ice Cream High
Rich is on a “post-churn” ice cream high, after licking the churn remnants from Liona dark chocolate & Jackfruit ice cream. He […]
Vanilla Rose Ice Cream (with chocolate?)
The Vanilla-Rose ice cream is beautiful and ready to serve. Plump Madagascar vanilla pods and Iranian rose blossoms (from @SpiceTrekkers), Bartlett Farm […]
Blackberries, honey, roses… and chocolate. @
Now simmering fresh blackberries with local honey and rose blossoms for yet another delectable chocolate. A fine day for flavor! ~Rich
Jackfruit ganache. Crazy wild flavors and smells really good simmering…
Simmering jackfruit, vanilla pods, and rum for jackfruit ganache. Then prepping for tomorrow’s Zen Brownies class. I still have a space or […]