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March 9, 2017September 5, 2017Chocolate Bars

Pineapple flowers in white chocolate.

TROPICALE BARS, fresh out of the molds. Macadamias, coconut, and house-candied pineapple in precious Finca Los Ujuxtes Guatemalan white. Los Ujuxtes white […]

March 8, 2017March 8, 2017What's In My Box

Wild shapes, wild colors.

Pretty box. Putting it in the display case.

March 8, 2017March 14, 2017What's In My Box

An unusual technique.

BLOOD, RHETORIC, AND CHOCOLATE – crazy-bright blood orange & Guatemalan I’x Jaguar dark chocolate encased in tart Peruvian 72% dark milk. I’ve […]

March 8, 2017March 8, 2017What's In My Box

Textural contrast.

UNEXPECTED – an “unexpected explosion of fruit” was the actual quote. Husk cherries and Nicaraguan 100% dark chocolate ganache enrobed in a […]

March 4, 2017March 8, 2017Past is Passed, What's In My Box

(Brief) Spring Fling.

Making bonbon boxes.

March 4, 2017March 4, 2017A Day in the Life, Past is Passed

Sipping a “half-spicy” Mayan Drinking Chocolate with a shot of vanilla to warm my fingers–it’s 16 degrees F outside and a bit nippy. Next will be tempering Nicaraguan 80% for 451 bars. Ana’s making drinking chocolate and packaging bark. A fine brisk day! #visitmanchesternh

March 3, 2017March 3, 2017A Day in the Life, At Our Cafe

A Perfectly Precise Sandwich!

Alanna preparing perfect Puerto Rican Mallorca sandwiches. A rich brioche-like bun, maple syrup, Nicaraguan dark chocolate, petite ham, and Local melting cheese. […]

March 2, 2017March 2, 2017What's In My Box

Rethinking Caramel

BOUQUET – butter caramel infused with Persian rose blossoms.