HOT KARMA (if you can’t take the heat…) – cayenne & ghost chili’s in Finca Los Ujuxtes Guatemalan 60% finished with Imperial Sichuan Peppercorn sugar. #dlcbonbons #artisanchocolate #guatemala #chocolatier #chocolat #Danta #manchestereats
Ready when we open. Meanwhile, here’s a shot from yesterday’s harvest… A video posted by Verne, fused glass artist (@vglassy) on Apr […]
A big scoop of Blackberry Bourbon Chocolate ice cream atop a cut Croissant Sticky Bun and finished with chocolate syrup and chopped […]
I filled today’s Chocolate Croissant Sticky Buns with dark chocolate, blueberries, pecans, and a bit of spiced caramel. They’ll be ready around […]
The weekend of Saturday, June 18 and Sunday, June 19 I’ll be baking gooey nutty chocolatey Croissant Sticky Buns! They’re $4.25 each. […]
Lady Day-: Fresh blackberry with toasted pecans in 72% Venezuelan Dark chocolate #dlcbonbons
Making a ghost chili ganache with @DantaChocolate Finca Los Ujuxtes 60% from Guatemala. I expect it to be somewhat dangerous. (My lips […]
Finger Limes?-: brilliant finger limes in tangy Madagascar chocolate #dlcbonbons
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