Layers.
GEOLOGY – candy bar made from rare Peruvian Maranon Canyon 100% layered with honey-lemon caramel, fenugreek-pistachio nougat, and our Duality milk chocolate […]
Churning mango sorbet with a splash of blood orange extract. #sorbet #icecream #visitmanchesternh #chocolatier
Fresh mango, a splash of blood orange extract, a pinch of fine salt. If it comes out well, it should be ready […]
Thai Tea ICE CREAM is ready–with or without Honduran dark chocolate chips! #icecream #chocolate #dwntnmht #manchesternheats
We infused Bartlett Farm cream and milk with fresh Thai basil and mint, then brought the Thai tea leaves into the custard. […]
Croissants for the Weekend
Making dough for the weekend’s Croissants. Traditional, Chocolate, and Chocolate Almond. It’s not too late to reserve yours to take home or […]
BONBON SHARING BOXES for Summer.
Fresh pineapple in Peruvian 100%, berries with hibiscus, honey lemon caramel. Lots of bright flavors.
Churned the Thai Tea ICE CREAM today.
It’s hardening and will be ready when we open on Sunday. We also have BLACKBERRY ROSE and BRAZILIAN DARK. We’ll be making […]
Heirloom cacao.
Freshly roasted Hacienda Limon Heirloom-designated cacao beans, almost ready for the grinder. My friend Pam Williams of Ecole Chocolat gifted me a […]
After a careful roast, I’m hand-peeling and winnowing the beans.
They’re in the grinder, now. There will be chocolate in 48 hours.