Drinking Chocolates of the Day
Chasing Apples
Madagascar and Dominican Republic dark chocolates with cider syrup and Calvados in pure water.
Sweet Moon
African Milk chocolate blended with Madagascar dark in Bartlett Farms whole milk from Concord, NH
Today’s Bonbons
Kalamansi Dancers
Kalamansi, a tiny orange citrus, from my mother’s tree in Florida, caramelized with Japanese sencha green tea and hand-steeped Guatemalan vanilla and finished in precious Palmira Plantation chocolate from Venezuela. 3.75 ea
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 ea
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 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, Sel 12.00 ea
Signature Bars
Plums, Cherries, Coffee & Cream, Milk. 10.00 ea.
Tasting Squares
Tango, Ivoire & Nibs, Jivara milk, Palmira Planation. .75 – 1.50 ea