Cool Science to Craft Chocolate
Blogger and chocolate journalist Roxanne Browning nicely included Dancing Lion Chocolate’s Richard Tango-Lowy (e.g., me) in her article, Cool Science to Craft […]
Author: Richard Tango-Lowy
Master Chocolatier and owner of Dancing Lion Chocolate.
Making baking enough stuff?
Rich is simmering fresh blackberries in cognac infused with licorice & juniper berries. Kathy’s ordering ham for mallorcas. Donna’s making Carres d’Or […]
50 Best Restaurants in America
We just learned that MSN/SpoonUniversity has listed Dancing Lion Chocolate as number 29 in their article The 50 Best Restaurants in America […]
METANYM – Caramelized ganache of Yuzu, dried lime, & local Harker’s Honey in Tango 67% Madagascar
METANYM – Caramelized ganache of Yuzu, dried lime, & local Harker’s Honey in Tango 67% Madagascar. #dlcbonbons #artisanchocolate #mht #nheats #nhfood
IGNORANCE IS WIT – Ganache of @SpiceTrekkers Chinese white cardamom & @PatricChocolate Peruvian Piura 67% in Tango 67
IGNORANCE IS WIT – Ganache of @SpiceTrekkers Chinese white cardamom & @PatricChocolate Peruvian Piura 67% in Tango 67%. #dlcbonbons #piura #artisanchocolate #mht #nheats
LONG DAYS WITH MARCO POLO – Caramelized ganache of @SpiceTrekkers exotic spices & exquisite @PatricChocolate Peruvian Piura 67%. Made 6
LONG DAYS WITH MARCO POLO – Caramelized ganache of @SpiceTrekkers exotic spices & exquisite @PatricChocolate Peruvian Piura 67%. Made 6. #dlcbonbons #artisanchocolate #piura
BETWEEN MOMENTS – Persian dried lime caramel in Tango 67% Madagascar
BETWEEN MOMENTS – Persian dried lime caramel in Tango 67% Madagascar. #dlcbonbons #artisanchocolate #mht #nhfood
@GrtrManchester Chamber Ditty #poetry #grtrManchester
Heading to the Chamber for Chamber 101. These folks do wake up early– eyes bright with the sun! I think I’ll bring […]
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