A perfect Fall-Winter day in Manchester. I’m not exactly sure whether Fall’s settled into Winter yet, since the trees aren’t bare, but it’s cool and and the sun is shining, the chocolate pots are heating and the bowls are warm! And I just discovered the most amazing violinist–Yael Bat-Shimon–that we’re playing for our house music. Unbelievably haunting and melodic. It will undoubtedly bring deeper flavor notes to our already luscious frothy drinking bowls!
Drinking Chocolates of the Day
Manjari
64% Manjari from Madagascar with vanilla and honey heated slowly in pure water.
Milk Melange
A blend of milk and dark chocolates, a bit of ganache, a bit of gianduja in Bartlett Farm whole milk from Concord, NH.
Today’s Bonbons
Falling Leaves on Apple Trees
New Hampshire Honeycrisp apples cooked with apple cider syrup and Calvados (apple brandy from Normandy), then blended with caramelly 40% Jivara milk chocolate and finished in Tango, our house blend dark chocolate. 2.50 ea.
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.
New Tuscany
A blend of milk and dark chocolate gianduja rolled as a truffle and covered with plummy Sambirano Valley cacao nibs. 3.00 ea. (Only 6 or 8 left)
Today’s Bars
Premier Bars
Cacao Tao, Jade. 12.00 ea.
Signature Bars
Plums, Cherries, Coffee & Cream, Milk. 10.00 ea.
Tasting Squares
Palmira, Ivoire & Nibs. .75 – 1.50 ea