- The sky is gray, the pavement reflects
- hard-edged cold rain.
- The shop is golden warm;
- deep wood and soft music.
- A bowl of chocolate, full and frothy,
- warms my throat, belly and heart.
- On a brown plate, there is biscotti today.
- Welcome friends, and be warm.
Drinking Chocolates of the Day
Madagascar Dark
A powerful woody 64% Manjari dark chocolate from Madagascar with 68% Nyangbo from Ghana heated slowly in pure water.
Chinese Caramel
A sweet melodic blend milk and white chocolates in house-made organic sugar caramel and Chinese 5-spice in pure water.
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
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, Jade. 12.00 ea.
Signature Bars
Plums, Cherries, Coffee & Cream, Milk. 10.00 ea.
Tasting Squares
Palmira, Ivoire & Nibs. .75 – 1.50 ea