On (and now off) the trail again
Chocolatier and Just Mike are on the trail again… this time six days on the Appalachian Trail from Kinsman Notch to Crawford […]
A Study in Contrasts
There should be no need to say it, but CONTRASTS DEFINE US. I’ve created an unusual bonbon with several contrasting flavors and […]
Gianduja Candy Bar
Pistachio crosses cacao nibs crosses pistachio. Life is a VENN DIAGRAM – bars of pistachio gianduja layered with earthy Guatemalan cacao nibs.
Truffles, refined
REDS: UNSET STONES – cherry & honey caramelized dark chocolate ganache finished in Creos 72% dark milk and sparkly red sugar.
Truffles in the Rough
So soft they’re nearly liquid inside. The DEFINITIVE TRUFFLE – Ecuador 70% dark chocolate ganache with a hint of fresh orange, nutmeg, […]
In the kitchen
Just packaged Breakfast Tarts (Toaster Tarts, whatever you want to call them except L*pTarts) for the backpacking trip, but we do have […]
Cocoa-boiled Bagels August 19th and 20th
We have a dozen soon-to-be famous Dancing Lion Chocolate cocoa-boiled BAGELS available for sale on Saturday, and possibly Sunday. Call to reserve, […]
Cloud Caramel
BORN, NEVER TASKED – Rich chocolate cloud caramel in Creos Peruvian 72% dark milk. Developed an unusual (as far as I know) […]