Yesterday morning, Donna, Sophia, and I enjoyed mallorcas con jambon y queso–ham & cheese mallorcas–in Old San Juan, Puerto Rico, at the very place I tasted my first mallorca almost exactly a year ago. I created Dancing Lion Chocolate‘s mallorcas from that original experience, and was a little nervous that ours wouldn’t measure up. You know, the three of us agreed that my worries were in vain; the Dancing Lion Chocolate mallorca is a work of art–perfectly balanced, extraordinary ingredients, and easily able to hold its own against the best mallorcas we found.
That doesn’t mean we won’t keep trying to make them even better. Now bear with me please, I’m off to roll out mallorca buns! ~Rich