It looks to be cool and damp in Manchester today–perfect for a warm bowl of frothy hot chocolate in our beautiful new shop on Elm St. Here’s what you’ll find when you wander in!
Drinking Chocolates of the Day
Mayan Dark
64% Tainori from the Dominican Republic infused with Guajillo, chilis, Copanero chilis and Mexican softstick cinnamon in water.
Milk Melange
A blend of chocolates, but mostly 40% Jivara milk chocolate in Bartlett Farm whole milk from Concord, NH.
Today’s Bonbons
Falling Leaves on Apple Trees
New Hampshire Honeycrisp apples cooked with apple cider syrup and Calvados (apple brandy from Normandy), then blended with caramelly 40% Jivara milk chocolate and finished in Tango, our house blend dark chocolate. 2.50 ea.
Grazie!
Layers of milk and white chocolate gianduja–Italy’s favorite style of chocolate–made of almonds ground with maple syrup from Ben’s Sugar Shack in Temple, New Hampshire, and finished in Tango dark chocolate. 2.50 ea.
New Tuscany
A blend of milk and dark chocolate gianduja rolled as a truffle and covered with plummy Sambirano Valley cacao nibs. 3.00 ea.
Today’s Bars
Premier Bars
Cacao Tao, Jade. 12.00 ea.
Signature Bars
Plums, Cherries, Coffee & Cream. 10.00 ea.