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Category: Past is Passed

Old things. Not in mind, not forgotten.

March 4, 2017March 8, 2017Past is Passed, What's In My Box

(Brief) Spring Fling.

Making bonbon boxes.

March 4, 2017March 4, 2017A Day in the Life, Past is Passed

Sipping a “half-spicy” Mayan Drinking Chocolate with a shot of vanilla to warm my fingers–it’s 16 degrees F outside and a bit nippy. Next will be tempering Nicaraguan 80% for 451 bars. Ana’s making drinking chocolate and packaging bark. A fine brisk day! #visitmanchesternh

February 25, 2017Chocolate Bars, Past is Passed

Conching Guatemalan cacao in a rather unique fashion. Our Cacao Connoisseur Club members will receive them as their April bar. #chocolateofthemonth

February 24, 2017February 25, 2017At Our Cafe, Past is Passed

Croissant Sticky Buns today. I’m making a dozen, they’ll be ready at noon.

Sticky sticky sticky buns Buttery caramelly gooey ones Nutty chocolatey oooey ones Tomorrow’s the day for Sticky Buns! Not a bad idea […]

February 22, 2017February 22, 2017A Day in the Life, Past is Passed

Sipping tea… Scarlet Robe Wulong. Perhaps I’ll eventually sip enough to attain enlightenment.

Maybe Drinking Chocolate is a more direct path to Spiritual clarity. And truffles. I can meditate on a single truffle for a […]

February 21, 2017Past is Passed

A Racecar That Runs on Chocolate…

Boston Globe sports journalist Kevin Dupont wrote this excellent and hilarious article about a racecar that runs on cocoa butter. He featured […]

February 21, 2017February 21, 2017Past is Passed

Le New Hampshire, une destination sympa et abordable à proximité de Montréal

Quebec Huffington Post Journalist Christine Laprade wrote this lovely article about Manchester in Winter after sharing a bowl of drinking chocolate (and […]

February 16, 2017A Day in the Life, At Our Cafe, Past is Passed

CROISSANTS THIS WEEKEND. Reserve yours. Much to do replenishing the Shop after the busy holiday & Valentine’s season.

Preparing drinking chocolate, cutting brownies. Tempering I’x Jaguar chocolate to make bars. Unmolding my newest edible chocolate box. Photographing the newest bonbons. […]

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Finding Good Chocolate

The Cookbook Project

Featuring Dancing Lion Chocolate Listen to the podcast * Read the book

Chocolate As Art

Chocolate Sculpture
December 10, 2021

Past Bars

Past Bonbons

The Shop is Closed

Bars and bonbons are finished, the cafe is no more--
We've wrapped up production and closed up the store.

Watch this Site for our Continuing Adventures...

Richard Tango-Lowy
Concepcion, Alajuela province, Atenas, Costa Rica


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