Dancing Lion Chocolate

Hummingbirds, Telescopes, & Time Enough for Tea

ginger flowerflash in timewheel of powercosmos divinemoments are eons& tea leaves galaxies Hacienda Jeanmarie Puerto Rico 74% dark chocolate with Uji matcha tea, candied Costa Rica ginger, and a slice of dried Costa Rica orange.

Hummingbirds, Telescopes, & Time Enough for Tea Hacienda Jeanmarie Puerto Rico 74% dark chocolate with Uji matcha tea, candied Costa Rica ginger, and a slice of dried Costa Rica orange.

Tasting Chocolate

Coming up! My MASTERING CHOCOLATE FLAVOR Class from Ecole Chocolate. I'm tasting Erick Ac's Finca Ana María Guatemala Cacao K'uxul 70%. Erick is a farmer and educator in Guatemala, and is also HCP's Implementing Partner for Central America. He's been involved with chocolate for a very long time. The chocolate starts very bright with fresh light acidity, developing into nut notes and then bold hazelnut praliné (hazelnuts caramelized in hot sugar) with A hint of coffee....

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Chocolate & Tea

Morning tasks complete, chocolate and milk oolong refresh my senses. The mountains glow with sun. The tea is Quanzhou Milk Oolong purchased at Encore Tea in Olympia, Washington. The chocolate is Potomac Chocolate's "You Bread My Mind"--toasted sourdough in 70% Peru. .chocolates.and.teas

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Workin’ (Together)

The Heirloom Cacao Preservation team at the DC Chocolate Festival. From the left: Vice President Paul, Secretary/Treasurer Jody, Communications Director Lara, Executive Director Alyssa, Implementing Partner Mey (from Peru), and Me (President) We're celebrating our three newest Heirloom selections; one from Hawaii and two from Peru.

Workin’ (Together) The Heirloom Cacao Preservation team at the DC Chocolate Festival. From the left: Vice President Paul, Secretary/Treasurer Jody, Communications Director Lara, Executive Director Alyssa…