PRECIOUS CARGO. Raw heirloom cacao beans from Samuel Von Rutte’s Hacienda Limone in Ecuador. Carried them back from the Elevate Chocolate Event in NYC this weekend; I’d best make something worthy. #hcpcacao #fcia2016 #cacao #chocolate #visitmanchesternh #dlcbars
SWEET SANITY – Jivara milk chocolate butter ganache with cacao fruit syrup finished in 100%. #dlcbonbons #mindochocolate #valrhona #nhfood #chocolate #cacao
JACK FLASH – jackfruit espresso ganache in Nicaraguan 100% cut with Liona 70% Dominican Republic. #dlcbonbons #dwntnmht #visitmanchesternh #finechocolateindustryassociation #artisanchocolate #chocolate
LET’S BE BLUNT – Mace, local honey, and Araguani Venezuelan 72% butter ganache. #dlcbonbons #spicetrekkers #valrhona #nhfood #dwntnmht
BEARING FRUIT – Organic apricots and cacao fruit in Creos Marañon Canyon 72% dark milk chocolate. #dlcbonbons #finechocolateindustryassociation #cacao #artisanchocolate #visitmanchesternh #bonbons #mindochocolate #tastefruition
Today’s ICE CREAM flavors are Chocolate Voodoo (rum-soaked pineapple in Haitian dark chocolate) and Spiced Chocolate Almond. Still have just a couple […]
Lunch @the Lion this week is Ham & Cheese on a house-made (chocolate-influenced) roll with sliced apple, romaine, and cacao fruit syrup. […]
MOMENTS IN SPACETIME – Incredibly nuanced tangerine and Ethiopian black cardamom dark chocolate nougat made with our Créos Marañon Canyon 72% dark milk chocolate.
#dlcbonbons #maranoncanyon #artisanchocolate #artisan #visitmanchesternh #chocolatier #spicetrekkers #tastefruition