Temper, temper. Do you test your temper? We ALWAYS test our temper. I just table-tempered House White. It should set … Read More

Anabel’s preparing a Chocolate Chai for a guest. I learned to make traditional Chai from a friend’s father who was … Read More

SUPERCROISSANT. We call it “staff lunch,” made from croissant dough scraps and filled with cheese, caramel, and a bit of … Read More

Preparing to make Crossing Lines bars. Peru Piura dark over milk with a layer of pink salt. #chocolatier #beantobonbon #chocolatebar … Read More

WE MAKE OUR OWN PUREES FROM SCRATCH. Donna’s cooking fresh local peach puree for bonbons. Rachel’s doing the same with … Read More

Chocolatier taking a few days in the woods. Wild blackberries growing along the Monadnock-Sunapee Greenway Trail.