Pineapples, Honey, & Matcha Tea
YOKOI – Pineapple & local honey stabilized with Madagascar milk chocolate & bourbon and cast Guatemalan dark chocolate with matcha tea. Guam, […]
Next bake: Friday, April 13th
Chocolate with figs, I think. Small-farm wheat with chunks of Mesocacao’s Henry Haslam Estate Nicaraguan 70% and our own starter.
De-Easterized the front window; let’s just pretend it’s Spring.
Drying pineapple for White Jade bars. Making bonbons (something with maple). Tomorrow’s (Friday) the next bread bake–the loaves should be ready by […]
Ode to Cocoa Butter
Cocoa butter is beautiful. It’s the difference between cocoa powder and chocolate, and from a physics standpoint, it’s what makes chocolate interesting. […]
Dark Caramel
HAND-DELIVERED TO MANCHESTER (UK) – deep butter caramel enrobed in Mesoamerican dark chocolate and finished with black tea & cornflowers. “Do you […]
Bread. The Latest Experimental Batch.
Our own starter, 50% wheat/rye, 3 day ferment. With chunks of Henry Haslam Nicaraguan 70% dark chocolate from Mesocacao. Today only, until […]
Physics, Poetry, and Chocolate
Mindfully Making Quantum Bars. Quarks fill the bristles of my brush and the spaces between. Over and over I scribe the emptiness […]