Rhubarb, Tranquilidad
SCATTERED – soft rhubarb cloud caramel with Wild Bolivia Tranquilidad Heirloom dark chocolate and Buddha’s Hand Citron extract,finished with a dusting of […]
Author: Richard Tango-Lowy
Master Chocolatier and owner of Dancing Lion Chocolate.
Coconut, Sesame, Criollo
N A SENSE, LOST – solid, really. A crisp center of coconut and sesame seeds with painfully rare (except for here) Belize […]
Antimony(Sb) Bar
Blended dark milk chocolates with spices and a collection of berries. That, in some more adolescent notion,The two were antitheticalAnd in this […]
Delta (Changes) Bar
Vietnam Mekong Delta Heirloom HCP#13 70% dark chocolate with puerh and black teas. A farm growsfalls to leavesgrows againcacao isyoung herebut tea […]
Troposphere Bar
Puerto Rico dark milk chocolate with crushed espresso, allspice, and sapote seed. chocolate settles in low spaces coffee fills voids above earth, […]
Vietnam Lam Dong Truffle
BETWEEN THE BRANCHES – Vietnam Lam Dong dark chocolate truffle enrobed in Belize Heirloom Criollo dark milk. LEFT BRANCH finished in Vanilla […]
Yuzu, Black Sesame
SUMIMASEN. OISHII? – Yuzu and white chocolate ganache finished in Mexico Soconusco dark dusted with crushed black sesame. We humbly ask,Is it […]
Absinth (Wormwood)
Seesaw • Puerto Rico 56% dark milk and absinthe, enrobed in Bolivia Itenez Heirloom dark and milk and Mexico white 38% and […]