The Dancing Lion finds himself in Guatemala City visiting his friend chocolate-maker Carlos Eichenberger of Danta Chocolate.  The Lion wanted to know first-hand how those magnificently complex tasting Los Ujuxtes and Las Acacias chocolates are made. Actually, the Lion wanted to get his paws in and help turn those beans into bars.

Yesterday we molded some Danta pieces–including the killer nibby white bars–and left nibs and cocoa butter warming overnight in the oven for the 70% chocolate we’ll be conching today. On Friday we’re making the 2 1/2 hour drive north to Finca Los Ujuxtes, where some of those amazing beans are grown.

No fear, my friends;  several cases of assorted bars are already packed and waiting to come home to you. Yep, even the nibby whites.