Cara Magazine on Aer Lingus
Travel writer Deirdre Conway gave Dancing Lion Chocolate a nice mention in a piece on New England in the July edition of […]
Polishing your soul…
is technically different than polishing polycarbonate chocolate molds, but maybe it’s the same after all (I acquired my new soul–my third–last week […]
Candy Bar
LOCOMOTION – Rainier Cherry ganache layered on pistachio nougat & finished in Madagascar milk chocolate.
Croissants this weekend
Preparing for this weekend’s Croissants. Traditional, Chocolate and Chocolate Almond. Call 603.625.4043 to reserve or stop in and hope for the best–they […]
Wulong Tea
PASSIONATE ABOUT TEA – precious Heritage Beidou wulong tea from Red Blossom Tea Company in San Francisco in Brazilian dark chocolate fermented […]
Playing with (Chocolate) Blocks
Pastry Chef Donna made chewy rhubarb caramel with rhubarb I purchased from Wilson’s Farmstand in Litchfield. A little Liona and some cacao […]
Heirloom Melons
We dried the melons for three days, then ground them to dust to use in the ganache. The result is elegant and […]