Spring Berries Emergence
Sculpture cast in Heirloom (HCP No.1) Wild Bolivia Alto Beni 70% dark chocolate (123C roast) with strips of candied yuzu lemon rind. […]
Author: Richard Tango-Lowy
Master Chocolatier and owner of Dancing Lion Chocolate.
Yuzu
WHAT’S GOING ON (in my head)? – Yuzu Tequila Cloud Caramel with Ucayali River dark chocolate, finished with Yuzu sugar. Cast in […]
Pure Heirloom No.1
No.1 – Pure wild-harvested Bolivia Alto Beni, from a small stand of trees designated as Heirloom cacao in 2014. Heirloom-designated cacao, which […]
Salt Caramel
DOING IT RIGHT – Salt Caramel in Dark Chocolate. Fleur de Sel de Guerande sea salt garnishes a perfect 121C firm local […]
Banganapalle Mango
MANGO MOMENT – Cloud caramel of India Banganapalle mango, sweet, with little acidity, and house-steeped rose petal and vanilla bean extract. “There […]
Yuzu Caramel
A LITTLE CLASS – Ten students, so not such a little class. I made this to demonstrate the “cloud caramel” technique to […]
Tamarillo, Bee Pollen
THE USUAL – Tamarillos, DJ’s honey, and HCP #1 Heirloom Alto Beni dark chocolate ganache enrobed in HCP #2 Heirloom Tranquilidad dark. […]
Drinking Chocolate at Home
Drinking Chocolate Tablet. A curated selection of three types of cacao. A touch of organic sugar. Traditional spices. A hint of Mexican […]