Making Quantum Bars
Preparing molds for QUANTUM BARS. The tea and cinnamon are in place, along with the Guatemalan cacao nibs. Next is the crisped quinoa and butterscotchy Tikal milk chocolate
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.
Love being one of the only places in Manchester that’s open today :-) A good day to get things done.
Filling gift boxes, working on “Heartstrings,” our Valentine’s Day Limited Edition Gift Box. Heartstrings is a large chocolate caramel or nougat heart […]
A nice morning to make Coffee & Cream and 451 bars before I start preparing for this evening’s event at the Currier Museum.
Join us at the museum this evening for a discussion about art and chocolate, including a tasting of some rare chocolate. Learn […]
Making ganache with Persimmon Blossom Black Tea from #RedBlossomTeaCompany. The flavor of the infusion is extraordinary!
Aside from Alice’s Scarlet Robe Wulong, this is one of the most magnificent teas I’ve tasted.
Making bonbons with Red Blossom’s Scarlet Robe Wulong and Persimmon Blossom Black teas.
My new best tea friend Alice of Red Blossom Tea Co. In Chinatown, San Francisco. The Scarlet Robe Wulong was an experience. Expect some wild new tea bonbons
Hope to get my hands on some of the Heirloom #11 cacao from Belize.
Presentation of the new Heirloom cacao Designees by HCP Chairman Dan Pearson. Excited to taste some spectacular new heirlooms
Made Chai Bars, 451 Bars, and Bonbons…
Making Chai Bars while tapping my foot to Junior Wells on the blues harp