SUMMATION
The work is finished,
The last word is said;
The poem has been written and read.
Crafting my last bonbons,
Molding my last bars.
October 2nd end of day
We’ll put things away
Turn out the lights
Lock the doors, and
Be on our way.
Master Chocolatier Richard Tango-Lowy
[2007] I first encountered the True Soul of Chocolate in 1995. For decades I have sought its subtle nuances, studied its moods, struggled to understand its complex temper.
I’ve learned to prepare it in the ancient ways with Mayans in Belize and in the gleaming kitchens of the finest Parisian chocolatiers. I have shared knowledge in Vancouver and in France. I am proud to count among my friends the finest chocolatiers from Montreal to Melbourne to Guatemala and farmers from Central and South America and the Caribbean.
For chocolate is art. And as art it is magnificent.
[2025] I began working with chocolate in the 1990s, got serious in the 2000s, opened Dancing Lion Chocolate on Elm Street in 2011, never really understood what the shop would become.To those we’ve touched through chocolate and to those who have touched us. To those we’ve taught, chatted with, come to know. Thank you so very much; we think the world of all of you. Dancing Lion Chocolate is more than I ever expected it could be. But I always knew that it was in itself a piece of art and would one day be complete.
We’ve made our last bonbons and boxes and will continue making bars and candy bars through August. The cafe and retail shop will remain open until Thursday, October 2nd. Feel free to drop in during the rest of October–we’ll be here and selling bars, drinking chocolate bags, and other items until we run out. Or just stop in to say hello and goodbye.
WHAT’S TO BECOME OF US?
Chocolate Maker Roger is heading to the wilds of Bolivia to intern with Volker Lehman, one of the original greats in the world of fine cacao.
Apprentice Kiki is off to be an artist, with a much larger appreciation of chocolate than she used to have.
Chef Donna will probably continue to explore places like Belize and Kathmandu. Especially during the brutally cold New England winters.
Me, I’m heading to Costa Rica, where I’ll continue teaching master classes for Ecole Chocolat, as well as expanding my other job as President of Heirloom Cacao Preservation.
Travels & Meditations
