Lemon jelly,
Cloud-like in essence
A hint of spice (of Life?)
I bring you dark
knife-edged chocolate!
There’s a backstory, of course. Mom-in-law sent the Meyer lemons, as you’ve probably guessed. Our barista, Donna, cooked the juice into a thick syrup with a hint of clove, which I further caramelized and piped into 67% Tango shells. The bright yellow airbrushing with a hint of blue lustre struck my fancy this morning.
The Brownie of the Week is Intense Tango, chewy bars of our plummy 67% Tango chocolate. Unworldly!
Today’s Drinking Chocolates are Pure Araguani 72% Venezuelan in water, and Rich Chai in Bartlett Farm whole milk. Mention you saw it on our website and we’ll drop a home-made Mango Marshmallow into you drinking chocolate for free (otherwise it’s an additional .25).