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Mesocacao Nicaragua 80%
The cacao is grown in Matagalpa, Nicaragua, a mountainous region in the central part of the country, and results in…
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Dancing a Figue
A truffle of fig & toasted anise ganache with precious Peruvian 67% Piura dark chocolate.
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Crafting Bonbons
We video’d Rich creating It’s Not So Simple. Watch the semi-humerous series on our Facebook Page!
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Thoughtful Pastry
Did you know that, like our chocolatiers, Pastry Chef Donna never repeats a recipe? In the past year, she has…
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Edible Art on Chocolate Bars
Please welcome Dancing Lion Chocolate artist-in-residence Katherine Donovan. Katherine paints entirely in cocoa butter on chocolate bars and other…
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National Trail Mix Day!!!
August 31st is National Trail Mix Day!!! To celebrate, Master Chocolatier and avid backpacker, Richard Tango-Lowy, is making a sensational…
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Ceremony
I kneel, set the lacquered saya before me, hilt facing right. Thoughts meander tip to tail; I let them pass,…
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Life As Art: Bringing Art to the Sidewalk
We’re bringing the act of creating art into the community, and people will be able to see and even participate…
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A Story in Ginger
Three bonbons in ginger, matcha tea, cherry blossom salt, and rare Peruvian 67% Piura chocolate.
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Spring Dreaming
House-made Strawberry Rhubarb jelly in a blend of Tango & Axiom dark chocolates.
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