Many friends stopped in to say “Hi!” today.
“How are things? Was your Thanksgiving filled with
happiness and family and roast turkey and pumpkin pie?”
And though our families are in California and Florida
and Georgia and Washington
And though we dined on roast chicken and corn souffle
and there was no pumpkin pie
The day was still filled with happiness and today is
Filled with a different family; You, who I see
Every day after lunch or in the early evening
And we sit and drink chocolate and share stories
Of the day.
At the end of each evening, as I sweep the floor
and scrub the chocolate hard on the counters
I think “I own a chocolate shop, and I have
Multitudes of friends and families,” and yes,
I am happy.
Drinking Chocolates of the Day
Kalamansi
A intense blend of Madagascar and Dominican Republic dark chocolate steeped with sliced kalamansi–tiny orange citrus–heated slowly in pure water.
Milk Melange
A sweet melodic blend milk and white chocolates in house-made organic sugar caramel and Chinese 5-spice in pure water.
Bread & Pastry
Long slices of Chocolate Lemon Biscotti dip delicately in hot black tea!
Today’s Bonbons
A Little Heat
Cobenero chilis, Mexican softstick cinnamon and a hint of Mexican oregano in precious 60% Danta chocolate from the Los Ujuxtes plantation of Guatemala. 3.50
Espresso!
Coffee beans from Nashua’s Riverwalk Roasters steeped in earthy Dominican Republic chocolate, hand-dipped, and finished with elegant yellow tracings of cocoa butter. 2.50
Gianduja
Pronounced “zhawn-due’-yuh,” this is Tuscany’s favorite style of chocolate–I’ve layered milk and white chocolates ground together with almonds and maple syrup from Ben’s Sugar Shack in Temple, New Hampshire. Rich, creamy and almondy. 1.50 ea.
Grazie!
Gianduja to the max! Laura and I dipped squares of our layered gianduja in our house blend Tango dark chocolate. and decorated each with the tiniest dot of pure Ivoire white chocolate. 2.50 ea.
Peek-Ans!
What can I say? It’s the holidays, and I always make gianduja for the holidays! Sweet 37% Ivoire white chocolate gianduja rolled in freshly-chopped pecans. 2.00
Today’s Bars
Premier Bars
Cacao Tao 12.00 ea.
Signature Bars
Plums, Cherries, Coffee & Cream, Milk. 10.00 ea.
Tasting Squares
Tango, Ivoire & Nibs. .75 – 1.50 ea