Classes & Events
-
Couverture Making for Chocolatiers Class
A demonstration of bean sorting for our upcoming Ecole Chocolat COUVERTURE MAKING FOR CHOCOLATIERS course. These tiny beans are harvested…
-
Juneteenth: Music, Croissants, Chocolate
It’s CROISSANT DAY. And we’re celebrating JUNETEENTH. Follow the sounds of musician D Heywood to our front door, where he’ll…
-
Pinata Bar
PINATA BAR, citrus, salt, and heirloom chiles in fudgy house-made Ghana dark chocolate. Like the spatter? Register for our upcoming…
-
Making Chocolate
While we’re at it, Shaman’s about to winnow this batch of freshly-cracked Nicaraguan “Chuno” Heirloom cacao to turn into drinking…
-
Making Ganache
and Rich “mise-ing” for this afternoon’s Ecole Chocolat Recipe Development Ganache masterclass. This will be the 3rd Live Session for…
-
Making Caramel
CHEF DONNA’s mise en place for caramel. In a few weeks, she’ll be teaching Ecole Chocolat’s Recipe Development Caramel masterclass.
-
Cinco de Mayo Taco Tour
Spicy Zen Brownie & a shot of Mayan Drinking Chocolate for $3. Ran out of everything at around 6:15pm.
-
A few croissants just became available…
One of our Regular customers will be out of town Saturday and released her 10 croissants back into the wild.…
ALL CATEGORIES
- 20 Years of Bonbons (2,218)
- A Day in the Life (703)
- Baking (4)
- Chocolate Bars (320)
- Classes & Events (171)
- Cookbook Project (2)
- Edible Art (193)
- Heirloom Cacao Preservation (23)
- In the Press (12)
- Making Chocolate (32)
- Past is Passed (801)
- Remembering the Cafe (797)
- Research (9)
- Tea and Chocolate (5)
Richard Tango-Lowy
Scientist, Artist, Poet, Master Chocolatier