Making Piñata Bars
Rachel’s making Piñata bars; you can tell by the colorful spatter in and around her general vicinity. We’ll be offering our Spatter […]
Fall is for Chocolate
A crisp beautiful day in Manchester, NH. Leaves are starting to turn colors. Feels like Fall. Time for drinking chocolate and Pumpkin […]
Pure Criollo Cacao
A bar of exquisitely rare 100% pure Criollo chocolate we produced from HCP Heirloom-designated Belize cacao. The chocolate tastes like panela and […]
Sugar Pumpkin Swirl Zen Brownie
It’s pumpkin season here in the Northeast, and Donna roasted the sugar pumpkins last week. Stop into the Shop or sign up […]
Making Chocolate
FOR A CHOCOLATIER, it’s liberating to make your own chocolate from beans, and our new Ecuador 64% dark is magnificent, with perfect […]
Matcha Mango Sandwich Cookies
Green tea infused cookies surround creamy matcha mango white chocolate ganache. Also, Mango Rose white chocolate ganache. Only for today.
Myoga Leaf with Sesame Seeds
LO SIENTO, BENTO – Japanese Myoga leaf and candied white sesame seeds with Ecuador dark chocolate. #chocolatier #japan @ebisuyamarket @hacienda_victoria_ecu In Autumn, […]
Maple & Local Carrot
IN ABSENTIA, DELECTIS – Local carrots simmered in Phil’s Maple syrup as an oat milk ganache with Ghana dark and Peru Piura […]