Maranon Canyon 100%
WHAT DOES ONE do with a 10 kilogram (22 pound) bucket of rare chocolate? First, one figures out how to break it […]
Recovering from the Taco Tour–We now (ahem) have drinking chocolate available (again) and I got out some Zen Brownies.
The taco-crazy mob cleared us out of both.
We ran out. But we lasted until 7:30pm.
TACO DE MAYO–the annual Manchester taco tour, when somewhere between six and ten thousand hungry taco fans descend on our fair city […]
Candy bars.
FAR AWAY (across the ocean) – Plum caramel and Australian Tukka with Tikal 43% Guatemalan milk chocolate crunch in Honduran 80% dark. […]
Bengal Bar
Art gets under your skin some days, though I put my art on a chocolate bar (so it gets inside my body […]
SEL Bars.
They’re ready. I make these about twice a year and many of them are pre-ordered. There are 18 in this batch, and […]
Big Walter Horton on the blues harp this morning–the guy could blow a harmonica. Tasting Heirloom chocolate from Nicaragua–the bold round notes go well with the music.
The chocolate is Heirloom Cacao #8–Ingemann Cacao Fino from Municipios de La Dalia, El Cua, Nicaragua. Learn more about the Heirloom Cacao […]