Bonbons and bars…
Making bonbons with Red Blossom Tea Company’s Heritage Beidou wulong tea, and another set with fresh peaches and absinthe (the herb). Just […]
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.
Thai Tea ICE CREAM is ready–with or without Honduran dark chocolate chips! #icecream #chocolate #dwntnmht #manchesternheats
We infused Bartlett Farm cream and milk with fresh Thai basil and mint, then brought the Thai tea leaves into the custard. […]
Croissants for the Weekend
Making dough for the weekend’s Croissants. Traditional, Chocolate, and Chocolate Almond. It’s not too late to reserve yours to take home or […]
Heirloom cacao.
Freshly roasted Hacienda Limon Heirloom-designated cacao beans, almost ready for the grinder. My friend Pam Williams of Ecole Chocolat gifted me a […]
After a careful roast, I’m hand-peeling and winnowing the beans.
They’re in the grinder, now. There will be chocolate in 48 hours.
Roasting Hacienda Limon Heirloom-designated cacao for our Batch #7 of housemade bean-to-bar chocolate. Want in…?
Our experimental bean-to-bar and other bars are available primarily to our Cacao Connoisseur’s Bar of the Month Club. Register online at DancingLion.us/club.
Listening to Guy Davis blues while getting the shop ready to open.
Saw him play in New London a few years back. Amazing bluesman, and pretty competent on the harp. About time to open […]
Making (Bulletproof) Bengal Bars–darned things keep selling out! Tropicale and Picasso Bars on the docket for today, as well.
First, I plan to finish up my bowl of Drinking Chocolate before it gets cold. Bengals take two days to make. I […]