Kesar Mango
PAINTJOB – Kesar mango pate de fruit below mango & Belize BFREE Criollo Heirloom dark chocolate ganache.#chocolatier #history #mango A very long […]
Fresh Parsley
UNPARSLEYMONIOUS – “Parsley,” you ask. “In chocolate? Really?” The parsley is from the Manchester greenhouse and is crisp and lovely. I paired […]
Making large bonbon boxes.
Making large bonbon boxes. They’re particularly beautiful today! #chocolatier #boxofchocolates so much to say…
Tempering Chocolate…
Our newest batch of Venezuela 72% dark chocolate–time to make some bonbons. I’ll be filling the molds with a fresh parsley & […]
Candy Bar
Belize Criollo Heirloom chocolate nougat with dried Turkish apricots and pears atop walnut gianduja. Hand dipped in Bolivia Itenez Heirloom dark. NORTHERN […]
Running Hot&Cold Bar
You can run, but you can’t run fast enough. Some nights hot, some not A spicy chip on your shoulder; tell it […]
Chai After Dark Bar
Long day – secipSLounging – srovalf dnAIn evening – ym lliFAwaiting – gnitiaWNight – dniM A sultry blend of dark and milk […]
BenBar I Bar
He’s sweet, in an intense sort of way. She’s intense, in a sweet sort of way. The bar is high and sweet, […]
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