Tempering Jaguar Guatemalan 68% for bonbons while cooking down some housemade orange syrup to thick.

Making Extract from some of the plumpest most exquisite vanilla pods I’ve encountered. Don’t even ask what these puppies cost, … Read More

View this post on Instagram A post shared by Dancing Lion Chocolate (@dancinglionchocolate) Is watching me KNEAD BREAD any more … Read More

You all enjoyed our Harry Potter dinner a few weeks back. Chef Angelina has a few other themed dinners on … Read More

Walkin’ & Workin’ today. Finished White Jade Bars and Candy Bars. Eileen made up Mayan Heat drinking chocolate, both in bag … Read More

We actually had MIDNIGHT RESERVATIONS this evening :-) Red bean buns (with chocolate), Scallion buns, and Sweet & SOUR Carrots. … Read More