Strawberries. Chocolate.
I’m making a small number of chocolate-dipped strawberries, just for today. Stop in for a taste of early Summer! What shall I […]
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.
Tempering some of my precious stock of FInca Los Ujuxtes white chocolate from Guatemala. Then, I’x Jaguar bars (equally precious).
Dealing with cacao and chocolate isn’t necessarily trivial. I just received the following email from my friend Carlos of Danta Chocolate in […]
Time to make croissant dough for the weekend… butter, flour, milk, yeast, and more butter!
We make a limited number of Traditional, Chocolate, and Chocolate-Almond croissants, and most are reserved in advance. Call us to reserve yours! […]
Making Bonbon Sharing Boxes for Easter, then tempering Honduran chocolate for truffles. It’s a Dave Brubeck kind of morning.
Blood orange and @GreatNorthAleworks Vanilla Porter truffles.
Simmering Italian blood orange pulp with brown sugar and Calvados apple brandy.
Not entirely sure what I’ll do with it yet, but it’s certain to taste good.