Dark Chocolate with Marigolds
HEART OF GOLD ~ Mexico Almendra Blanca 66% dark chocolate ganache enrobed in Ecuador 70% dark and dusted in Marigolds #truffle #chocolatier […]
Author: Richard Tango-Lowy
Master Chocolatier and owner of Dancing Lion Chocolate.
Red Bean, Fresh Mint, Kinako, Wasabi
MOCHI WITH CHOCOLATE – koshi-an (Japanese red bean) and fresh mint dark chocolate ganache dusted with kinako and powdered wasabi (both lovingly […]
Red Bean Two Ways
WINTER WAGASHI – Koshi-an (sweetened red azuki bean paste) with mint and shoyu) two ways. LEFT: A bold caramel triangle cast in […]
Peppermint Rose Tea Candy Bar
SET IN STONE – Ghana dark chocolate ganache layered with smoked maple bourbon marshmallow, dipped in house white chocolate and finished with […]
Green Alder Pepper Candy Bar
CURIOUS BIRD SEES THE WATER – Ghana dark chocolate ganache layered with smoked maple bourbon marshmallow, enrobed in Tanzania Kokoa Kamili dark […]
Making Bonbons
We’re making stuff as fast as we can. We have a small staff (except Shaman, who’s tall staff) and make everything by […]
Caramel & Red Walnuts
PEAKS & VALLEYS ~ Red walnuts and house caramel in sweet Mexico 40% milk. #bonbon #chocolatier #chocolateclusters #caramel Grab your shoes and […]
Mango & Honey
UNEARTHED ~ Mango and honey in Mexico 65% dark milk dusted in natural cocoa powder. #truffle #chocolatier #bonbon #cocoa Warm mango and […]