THANK YOU FOR 19 YEARS! THE SHOP IS CLOSED, BUT THE WORK GOES ON...

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At Our Cafe

Dessert Night: Chocolate Cake

August 24, 2019 by Richard Tango-Lowy

This week's Cake is prickly pear and golden raspberry ganache with toasted pecans and carribean chocolate CaraibeDessert Night tonight from 7 to 10 pm!#dessertnight #chocolatecake #latenight#chocolatier

This week’s Chocolate Cake is prickly pear and golden raspberry ganache with toasted pecans and Caribbean chocolate

#dessertnight #chocolatecake #latenight#chocolatier

Tags:Dessert Night
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Edible Art

  • March 23, 2017
    The large eggs are Creos Peruvian dark milk chocolate with pineapple (bronze egg) and cacao nibs (blue egg). The small eggs are Nicaraguan 100% (no sugar) with various spices. (The red one on the right is Spanish Smoked Paprika.) […]
What’s Next?

The Shop is Closed

Bars and bonbons are finished, the cafe is no more--
We've wrapped up production and closed up the store.

Watch this Site for our Continuing Adventures...

Richard Tango-Lowy
Concepcion, Alajuela province, Atenas, Costa Rica

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  • Home
  • Classes
  • Heirloom Cacao
  • Chocolate Art
    • Past Works: Bars
    • Past Works: Bonbons
  • About
    • About us
    • Research
    • Rare & Heirloom Cacao