Making the Final Boxes
Highest donation: $1000; Lowest donation still in the running: $120. Donate now for your chance at the last bonbons and boxes Dancing […]
Author: Richard Tango-Lowy
Master Chocolatier and owner of Dancing Lion Chocolate.
Walking to the Sky
Costa Rica pink pineapple cloud caramel with fenugreek, anise, and a splash of Fuji Japanese whiskey cast in Curry dark chocolate. Step. […]
Granola Bar
House made oat, nut, and dried fruit granola layered with (vegan) coconut caramel and cast in Bolivia dark blend. Grape nut health […]
I’m making 10 more large bonbon boxes.
The last Dancing Lion Chocolate bonbons that will ever exist. Want a box? Read on! THERE’S A REASON our chocolate is as […]
Still making stuff…
Donna’s making pumpkin caramel for a final batch of Zen Brownies. Kiki’s painting Emergence chocolate sculptures. Roger’s molding one last round of […]
Oh Bother!
Rare and savoury Belize BFREE Pure Criollo Heirloom milk 60% dark milk chocolate with spicy local honey and marigold petals. “How […]
Kiki’s Painting Fish & Turtles…
These particular turtles are blood orange rhubarb caramel. Roger’s making a last batch of two of Bolivia Heirloom chocolate. Rich is crashing […]
Butterfly
Vibrant Guatemala 68% dark chocolate with honey-dried Costa Rica pink pineaples, tart Quebec nannyberry, and moringa leaves. black butterflies alighton the branch […]
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