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What’s In My Box, Page 2


BRIDGING A DELICATE GAP – Persimmon in Dominican Republic dark milk.Announcing Ecole Chocolat's 2019 Chocolatier Recipe Development Class at Dancing Lion Chocolate. …

Purple Moonrocks?

SEEMINGLY INNOCENT – Walnut gianduja truffle with Madagascar milk chocolate and vanilla sugar.


STAR OF THE SHOW – Cranberry, Star Anise, House Candied Ginger and Cashew nougat dipped in Liona Dominican Republic dark chocolate.

Croissants this weekend

Making dough for this weekend’s CROISSANTS. It’s not a bad idea to call 603.625.403 and reserve if you’d like some. We’re making …