What you’ll find at Dancing Lion Chocolate

Ganache–a combination of chocolate and cream–rolled into a rough ball and coated with cocoa powder. The true essence of a truffle. This is a rough truffle; I may dust it with natural cocoa, powdered cranberry, perhaps Japanese matcha tea.

Enrobed truffles have been hand-covered, or enrobed, with a paper-thin layer of chocolate. The centers are soft and silky, the shells crisp.

Hand-dipped bonbons are a traditional French style in which a delicate ganache is poured into a frame, allowed to set, cut into squares, and dipped in a paper-thin coating of chocolate.

Molded bonbons contain fillings that are too liquid to be enrobed or dipped. Pureed strawberries with aged balsamico; pears simmered long in syrup with saffron and vanilla.

Chocolate as Art.

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