Research

  • Will We Always Have Chocolate?

    I was recently forwarded an article entitled “Will We Always Have Chocolate.” I’d rather ask “how sustainable is the world’s…

  • Doing Science

    Your typical back of house activities. We’re examining the crystal structure of ganache as a traditional and bicontinuous emulsion. #chocolate…

  • Cacao in Cahokia?

    Publications on our website.#chocolatier #cacao #history #connections” /> Curious about Cahokia, an early Native American city on the Mississippi River.…

  • Doing Science.

    GANACHE as a partial emulsion. We think the white circles are the actual emulsion–cream particles surrounded by water. The nearby…

  • By Alchemist-hp (talk) (www.pse-mendelejew.de) - Own work, FAL, https://commons.wikimedia.org/w/index.php?curid=10323830

    Cadmium in Chocolate

    We don’t see that the newly-issued report is less flawed than the previous, so I think it’s appropriate to re-post…

  • Journalist Rowan Jacobson

    OBSESSIONS: Wild Chocolate

    Journalist Rowan Jacobsen’s on a mission to understand wild cacao and rare chocolate. He’s published articles in Smithsonian, Food & Wine, The New…

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  • Understanding Cacao Flavor Origins

    HEIRLOOM CACAO PRESERVATION (HCP) just released The Review, or fully titled, “The Review of Cacao Explorations and Germplasm Movements” by…

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  • The Dancing Lion Chocolate Research Laboratory

    Apprentice Chocolatier Rachel performing experiments on ganache formulation and texture. We tend to treat the shop like the research laboratory…

ALL CATEGORIES

Richard Tango-Lowy

Scientist, Artist, Poet, Master Chocolatier