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  • Pecan Cremino

    EVOCATION – Silky pecan cremino with a square of brilliant berry fruity Tanzania dark chocolate. #chocolatier #chocolateasart #gianduja #cremino

    20 Years of Bonbons
    December 8, 2023
  • Puerto Rico Dark with Mace

    THE SIMPLEST OF THINGS – Puerto Rico dark chocolate truffle with bamboo honey and mace. #chocolatier #flavorperception #chocolatetruffles #truffesauchocolat @jeanmariechocolat…

    20 Years of Bonbons
    December 8, 2023
  • Many Flavors

    MIXED METAPHORICAL MEME – chocolate marshmallow over strawberry yuzu caramel. #chocolatier #marshmallow #caramel Same sticky stuffRemixed rethought remasteredMigrating from mind…

    20 Years of Bonbons
    December 8, 2023
  • Dark Ganache, Yuzu Paté de Fruit

    LONGSTREET – Puerto Rico dark chocolate ganache over yuzu paté de fruit, finished in tangy milky Peru Ucayali River milk…

    20 Years of Bonbons
    December 6, 2023
  • Intense Yuzu Lemon

    OMEN – fresh Japanese yuzu lemon with bamboo honey, finished in House white with candied yuzu and yuzu-infused sesame. #chocolatier…

    20 Years of Bonbons
    December 6, 2023
  • Pecan Gianduja, Yuzu Ganache

    RAIMENT – yuzu ganache sandwiched in pecan-almond gianduja, a hint of cinnamon. #chocolatier #chocolateasart I. A leaf flitters heedlessly past…

    20 Years of Bonbons
    December 6, 2023
  • Strawberries, Green Tea

    Tears of Jade ~ Strawberry and Celadon pearl green tea ganache enrobed in Puerto Rico dark and Mexico white chocolate…

    20 Years of Bonbons
    December 6, 2023
  • Three Views of Sunrise Bar

    Candied pineapple. Candied yuzu. Cacao nibs. Beginnings.

    Chocolate Bars, Making Chocolate
    December 2, 2023
  • Doing Science

    Your typical back of house activities. We’re examining the crystal structure of ganache as a traditional and bicontinuous emulsion. #chocolate…

    Research
    December 1, 2023
  • Far From the Tree Bar

    Cinnamon and candied apple slices in Mexico Communitario dark milk chocolate. A very elegant bar. the apples are tartthe cinnamon…

    Chocolate Bars, Making Chocolate
    November 30, 2023
  • KYOTO TEAHOUSE Bar

    Whole candied mint leaves and Ippodo Ummon matcha tea in brilliant Tanzania Kokoa Kamili dark chocolate. The day is hot.…

    Chocolate Bars
    November 30, 2023
  • Roger’s sorting Nicaragua beans

    Roger’s sorting Nicaragua beans from Lacuna Cacao. Next week they’ll get roasted, cracked, winnowed, and turned into chocolate for our…

    Classes & Events, Making Chocolate
    November 30, 2023
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The Shop is Closed

Bars and bonbons are finished, the cafe is no more–
I’ve wrapped up the production and closed up the store.

Watch this site for the Continuing Adventures…

Richard Tango-Lowy

Atenas, Costa Rica

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