Tempering Creos for bonbons and bars. BAGELS this Saturday!
We should have plenty of bagels for walk-ins. Try ’em toasted with cream cheese and spread with cacao-infused lox.
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.
Sipping Scarlet Robe Wulong before making White Jade bars.
And one experimental Art Bar: White Jade 40% Guatemalan white with Ceremony-grade Matcha and dried cherries.
Melting Creos 72% Dark Milk Chocolate to make bars, tasting kits, and bonbons.
Our Creos, one of the darkest milk chocolates in the world, is bright and tart with a light citris acidity. The cacao […]
Croissants for the weekend of Oct 21st
Listening to Artie Shaw & Billie Holiday while egg-washing the morning’s croissants… We’ll have some extra for folk walking in today.
Details
Abigail’s painting spicy habanero salt caramel skulls for Dia de los Muertos. A post shared by Dancing Lion Chocolate (@dancinglionchocolate) on Oct […]
Tempering Jade
Tempering our new WHITE JADE Guatemalan 40% white chocolate, possibly the most amazing chocolate of any kind I’ve tasted.
Trolley Night, Live Music
It’s TROLLEY NIGHT, and our friend D Heywood is playin’ some happening music in front of the shop. Stop by, and dance, […]
Puerto Rico
Dancing Lion Chocolate will contribute 10% of its October revenues to the Puerto Rico relief effort. Our hearts go out to our […]