Three unusual chocolates
crafted into three elegant truffles:
Three precious pearls on a delicate ceramic shell.
For the holiday season, Master Chocolatier Richard Tango-Lowy Sculptor Bonnie Hoyt bring you a gift of exquisite chocolates on exquisite ceramics.
Follow Rich on this page, read and watch as he crafts each precious pearl into a limited edition of 12 Precious Pearl Trios. Art in Situ, at Dancing Lion Chocolate.
First Truffle: Pacari “Cloud” Nube 70%, Ecuador
Silver Winner, International Chocolate Awards 2012, Americas
Truffle: Candied fresh orange with fresh local cream and butter and a drizzle of house-made Kei Apple extract. A very fruity-floral flavor.
Second Truffle: Danta Las Acacias White 40%, Guatemala
Now-extinct criollo cacao. Danta’s whites chocolates are considered by many to be the best in the world.
Truffle: White Chocolate with Australian Murray River Salt and a splash of Ron Zacapa 23 year aged rum. Bright, yet nuanced and complex.
The Third Truffle: Breeze Mill 70%, Jamaica
One of the best Jamaican chocolates I’ve tasted, and one the only Jamaicans I’ve liked. Produced in small batches by Ari Nadin in Brooklyn, New York.
Truffle: Dark chocolate with local honey and our own cacao liqueur.