Currently browsing

Page 2

On Flavor Perception

Unmolding our new Sub-Liminal squares for tasting kits. Sub-Liminal is Nicaraguan 100% dark chocolate with mace, salt, and heirloom chiles. This is …

Next Croissants: March 21

ALMOND CROISSANTS fresh out of the oven. We make our own frangipane (almond paste) and vanilla syrup. #chocolatier #croissants #almondcroissants #frangipane #vanilla …

Painted Fish

Swimming away from the school. Hacienda Rio Dulce single-farm 75% dark chocolate. guatemalan #chocolate #fish #chocolatier #haciendariodelce #chocolateasart @dantachocolate

Caramel

SUNSHINE on a bitter cold day – butter caramel in Dick Taylor Belize dark chocolate. Congratulations to @dicktaylorchocolate for the piece in …