We’re open today, of course. And will be open tomorrow, too. 15 inches of snow makes drinking chocolate taste even warmer.
Feeling of snow in the air or so my nose whispers to my ears.”Fifteen inches!” they tizzy and I think … 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
Love being one of the only places in Manchester that’s open today :-) A good day to get things done.
Filling gift boxes, working on “Heartstrings,” our Valentine’s Day Limited Edition Gift Box. Heartstrings is a large chocolate caramel or … Read More
A nice morning to make Coffee & Cream and 451 bars before I start preparing for this evening’s event at the Currier Museum.
Join us at the museum this evening for a discussion about art and chocolate, including a tasting of some rare … Read More
Making ganache with Persimmon Blossom Black Tea from #RedBlossomTeaCompany. The flavor of the infusion is extraordinary!
Aside from Alice’s Scarlet Robe Wulong, this is one of the most magnificent teas I’ve tasted.