Another lovely day in Manchester. Bright and cool; relaxed. I’ve just started our first batch of Pain et Chocolat–a delicate slightly-sweetened loaf swirled with dried fruit and very dark chocolate. In a few hours I’ll cross my fingers, kick up the new oven, and giver ‘er a go. If all goes well, you can join me in the first slices with a pot of vanilla-scented Sencha green tea. See you at the shop!
Drinking Chocolates of the Day
Tainori
64% Tainori from the Dominican Republic and 68% Nyangbo from Ghana with an hint of rum heated slowly in pure water.
Maple Melange
Ohmylordisthisgood! Our house blend of mostly milk chocolate but a bit of anything in the kitchen with just the right drizzle of pure maple syrup–grade A Medium from Ben’s Sugar Shack in Temple, NH–cooked for two days in hot milk from Bartlett Farm in 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.
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