Today is not a day
for writing poetry;
But rather a day for molding bars
and Chinese Masks with Kalamansi
and perhaps sipping tea.
Drinking Chocolates of the Day
Dominica Dreams
64% Dominican Republic dark chocolate folded into honey caramelized with sugar and vanilla in pure water.
Spice Road Melange
A blend of milk, white and dark chocolates with Kalamansi, Cointreau and Chinese 5-Spice in water and milk.
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