Apples & Pecans
CRISP – local Cortland apples with cassia, clove, and bamboo honey. Finished with toasted pecans. #chocolatier #truffles #apples #nuts A crisp fall […]
Author: Richard Tango-Lowy
Master Chocolatier and owner of Dancing Lion Chocolate.
Thai-Ing it All Together Bar
House-dried pineapple with Chimayo Chile’s and toasted Imperial Sichuan peppercorns in earthy Nicaragua dark chocolate. There’s nothing Thai here but inspiration. The […]
Bromeliad Bar
Chips of house-candied ginger with Grenada cinnamon and gently sweet Gold Threads black tea in Mexico Almendra Blanca dark milk chocolate. I’m […]
Persimmon Blossom Tea & Bourbon
RIVERS OF STARS: Persimmon Blossom tea and Bourbon marshmallow enrobed in dark chocolate. #chocolatier #stars #tea Galaxies of stars spinning overhead And […]
Raspberry & Golden Orchid Tea
FOOTWORK ~ Fresh raspberry & Golden Orchid tea in our Mexico milk chocolate enrobed in Bolivia Heirloom dark with pecans & almonds. […]
Candy Bar
Persimmon Blossom tea and bourbon marshmallow over cashew praliné Mindless spatters in layers over and over twists and turns of luck back […]
Raspberry & Coconut Cheesecake
ALL MIXED UP – raspberry marshmallow and local honey over coconut caramel cheesecake ganache. #chocolatier #raspberries #coconut We’re all mixed up much […]
Raspberry
MORE RASPBERRIES – raspberry marshmallow over intense raspberry ganache. Mind the seeds, the raspberries were fresh. #chocolatier #raspberries #fresh