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What’s In My Box

This week's BREAD is Afghani saffron with Ecuador chocolate and Espresso, Eileen. Bet you're too busy studying to even contemplate how good that's going to be. Ready for sale Friday at 1pm.For those interested, this is CROISSANT weekend, and we're not quite sold out yet. Call 603.625.4043 to reserve.#chocolatier #artisanbread #croissants #fromscratch #medschool #exams

This week's BREAD is Afghani saffron with Ecuador chocolate and Espresso, Eileen. Bet you're too busy studying to even contemplate how good that's going to be. Ready for sale Friday at 1pm.For those interested, this is CROISSANT weekend, and we're not quite sold out yet. Call 603.625.4043 to reserve.#chocolatier #artisanbread …

Persimmons

MY MOTHERS’ PERSIMMONS – Mom Tango’s persimmons as ganache layered over walnut, 5-spice, & persimmon gianduja and cast in our Tikal Guatemalan …

Balance

PEARLS AND CORAL – a delicate piece crafted in yuzu and White Jade Guatemalan white and filled with malty Jivara milk chocolate …

Suncrisp Apples

PERIWINKLE – Gould Hill Suncrisp apples soaked in Ron Zacapa oak aged rum with Guatemalan Tikal chocolate and cast in Jaguar Guatemalan …

Ganache with Cherry Nougat

SUNRISE OVER THE SEA – malty Jivara milk chocolate ganache with cherry nougat and crystallized salt cast in Ivoire white chocolate. @valrhonausa …

Edible Postcards

Da Momma’s painting this year’s edible HOLIDAY POSTCARDS–the most beautiful so far. There will be exactly six made, each from our house-blend …