Alliterative allusion to Life as a Bowl of Ice Cream
Cheerfully churning Cherry Ice Cream. You should know by now it’s not what it seems. If it comes out right, it’s the […]
Molding Tropicale Bars–pineapple, coconut, and macadamia nuts in Guatemalan Finca Los Ujuxtes white chocolate (made by Carlos at Danta Chocolate). Can’t seem […]
White chocolate polenta makes me happy. Local tomatoes and poblanos also make me happy.
Week of August 10 Lunch @the Lion is Spicy White Chocolate Polenta Casserole with Roasted Poblano Chiles, Local Tomatoes, and Local Cheese
Host your Bridal Shower at Dancing Lion Chocolate. We’ll provide luscious pastries, bonbons, and whatever else strikes your fancy! Stop in or […]
PASSING TIME IN L.A. – In interplay of brilliantly complex flavors.
PASSING TIME IN L.A. – Mom Tango’s tangerines balanced against fragrant star anise and Tikal Guatemalan milk chocolate. I crafted this bonbon as an example for the Ecole Chocolat Master Chocolatier Recipe Development Program we taught at the shop this past week
Master Chocolatier Recipe Development Program
You’ll see some unusual scurrying and bustling at the shop this week… I’m teaching Ecole Chocolat’s “Master Chocolatier Recipe Development” course through […]
Mac Mac, Samurai Mac!
YOU DON’T KNOW MAC (Mac Mac) – cluster of deeply toasted macadamia nuts and candied Yuzu (from Dad Tango’s tree) in intense Nicaraguan 80
Cool the day with a Serious Ice Cream Pop.
What do you think about a PEACH ICE CREAM POP in I’x Jaguar Guatemalan dark chocolate? I made about a dozen