The Peruvian Toffee Gambit
Otherwise known as The Toffee Experiment. I just cast 12 butter toffee bars infused with Patric’s magnificent Peruvian Piura dark chocolate for […]
Category: Past is Passed
Old things. Not in mind, not forgotten.
Rich made Sel Bars today.
I hadn’t planned to make Sel Bars until November, but was in the mood. There are 36, and they’re beautiful.
Experimental Peruvian Butter Toffee Bar
Working on an experimental Peruvian Piura 67% with butter toffee pecan praline. Let see if it tempers so I can cast it […]
NHECONOMY.com: Doing Business
If there’s such a thing as a best friend to business, the US Small Business Administration would be the one sticking by […]
Big Jim and the Bowl of Ice Cream
Big Jim sauntered into the Shop (on a cold, cold day) and ordered Cinnamon Tikal ice cream. He picked up a chair, […]
Magical Pineapple Persimmon syrup for bonbons…
A large pot. Fresh pineapples. Persimmons from Mom Tango’s neighbor’s tree. Tongue-numbing Imperial Sichuan peppercorns. Organic sugar. Cook, stirring. Say magic words […]
FOOD FOR THOUGHT RADIO: Rich’s Interview
Carol Lawrence and Trayce Gregoire of WTPL: The Pulse interview Master Chocolatier Richard Tango-Lowy on their radio show, Food for Thought. A […]
POPULAR SCIENCE: Could Foods Taste Better on Other Planets?
… the ultimate food is chocolate. Could it potentially taste even better on another world? –Jamie Flook, writing for Popular Science Early […]
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