Chocolatier Recipe Development Course Day 2: working with tastes
MARANON MAPLE – Phil’s robust dark grade A maple in Creos Maranon Dark milk chocolate, MADE IN OUR Chocolatier Recipe Development Course […]
Category: A Day in the Life
A Chocolatier’s Blog, or A Series of semi-random events in an ongoing quest for happiness and chocolate.
Chocolatier Recipe Development Course Day 2: working with tastes
SMOKY TEA, RIVER SALT TRUFFLE – made by Maureen for our Chocolatier Recipe Development Course. #chocolatier #ecolechocolatmanchester2018 #ecolechocolat #flavor #lapsangsouchong #murrayriversalt #maranonchocolate
Chocolatier Recipe Development Course Day 3: flavor and caramel
Dancing Lion Chocolate Pastry Chef Donna making dry caramel with our Ecole Chocolat Recipe Development Course students. #chocolatier #ecolechocolat #ecolechocolatmanchester #caramel #manchesternh
Workin’ Day
Folding bread dough for Friday’s bake: small-farm wheat with a hint of rye and Ecuador cacao nibs. Five loaves available. Made Bengal […]
Blues Growl; Croissants this Weekend
Making today’s croissants while blasting Big Red Rooster with Guy Davis and Charlie Musselwhite. Need to learn how Musselwhite gets that amazing […]
Leadership: Managing Chaos (and what else is there?)
Speaker gifts for the upcoming Granite State Quality Council’s 2018 Leadership Summit: Managing Chaos Through Focus and Action. If that doesn’t describe […]
Art and Music
Cone, brush, and molds for our handpainted SNOW ON THE MOUNTAIN tasting squares. Junior Wells playing blues harp in the background. Nice […]