Molding the first Tropicale bars
Molding the first Tropicale bars: pineapple, coconut, and macadamias in precious Finca Los Ujuxtes white from Guatemala
Ice Cream Flavors this Week…
Miel de Cacao (cacao fruit) Ice Cream straight up and Cacao Fruit Coconut Chocolate Chip. Miel de Cacao is the fruit of […]
Yes, we dry (candy, preserve) our own fruit.
Donna’s drying organic pineapples for our new Tropicale bars. I’m molding the first batch tomorrow
The Chocolate Journalist
A lovely blog post and photo of our Wheels within Wheels Limited Edition Bar by Sharon Terenzi, The Chocolate Journalist.
Churning Cacao Fruit Ice Cream. Toasting coconut. Melting Creos chocolate. Drying pineapple. A day in the kitchen. Tomorrow, cool with the ice […]
Chocolate tempers like steel; worked by hand; close my eyes; feel.
Tempering our Liona 70% Dominican Republic dark for bars. Flavor starts earthy, and then develops huge yellow fruit notes. #tastefruition #artisanchocolate #chocolatier #dominicanrepublic #intownmanch #dlcbars
Jeweled bars of spiced chocolate Zen.
Silk Road Spice Zen Brownies glazed with our new I’x Jaguar Guatemalan 68% dark chocolate. #dantachocolate #spicetrekkers #visitmanchesternh #nhfood #manchestereatsnh #brownies #dlcconfections
Support our Manchester Food Coop! We’re donating 25% when you purchase a Chocolate Butter Ganache Peapod
Peapod – support our @manchesterfoodcoop. Dancing Lion Chocolate is donating 25% of the proceeds when you purchase one of these Chocolate Peapods with butter Ganache peas. #manchesterfoodcoop #nhfood #manchestereatsnh #visitmanchesternh #artisanchocolate #chocolatier #dlcbonbons
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