Pistachio Gianduja, Chiles
Regalo de la Tierra ~ Pistachio Giunduja coated in Vietnam Ben Tre Dark Chocolate capped in Bolivia Alto Beni Heirloom dark with […]
Author: Richard Tango-Lowy
Master Chocolatier and owner of Dancing Lion Chocolate.
Couverture Chocolate
Rich is tempering Bolivia Alto Beni Heirloom 70% coverture chocolate, which will be available for chocolatiers to purchase early 2025. It’s crystallized […]
Whiskey Persimmon
INIMITABLE – persimmon, Japanese single malt whiskey, and Mexican cocoa butter in three chocolates. I mean, cocoa butter ganache. If not inimitable, […]
Persimmon, Whiskey, Nutmeg
MASKED METAPHOR – Fuyu persimmon with Fuji Japanese single malt whiskey cocoa butter ganache in Mexico Soconusco dark chocolate finished in Bolivia […]
Puerto Rico Dark Chocolate Fudge
Stems • Puerto Rico fudge finished in Tien Giang 70% #truffles #bonbon #chocolatier #fudgeSo much support in a small little stemHardly holds […]
Candy Bar
UNSHORE – Qing Xin Red tea ganache over blood orange paté de fruit, finished with a banglé marshmallow frog at the shore. […]
Montaigne Bleue Tea
Devine Iodine • Montaigne Bleue ganache Finished in Puerto Rico 70% dark and Belize Pure Criollo Heirloom 45% sweet milk chocolate finished […]
Blueberry Chai
Blueberry cloud caramel Finished in Itenez 65% dark milk and a dark chocolate blend tossed with bright chai Spices and cocoa powder […]