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Category: A Day in the Life

A Chocolatier’s Blog, or A Series of semi-random events in an ongoing quest for happiness and chocolate.

March 19, 2017March 21, 2017A Day in the Life, Past is Passed

Surprise!

A little really loud Alan Parsons Project (Pyramid, actually. Followed by Stereotomy and then Gaudi. Would have started with Turn of a […]

March 15, 2017March 15, 2017A Day in the Life, At Our Cafe

Baking Day, Part II

Making croissants for this weekend–Traditional, Chocolate, Almond, and Chocolate Almond. I strongly urge you to call and reserve (603-625-4043) if you’d like […]

March 15, 2017March 16, 2017A Day in the Life, At Our Cafe

Baking Day, Part I

Those are not potato latkes! Donna’s making Coconut Macaroon Zen Brownies. They’ll be ready on Friday. Really into brownies? Sign up for […]

March 14, 2017August 31, 2017A Day in the Life, At Our Cafe, Chocolate Bars

I hike up mountains real fast.

(It must be the chocolate.)  They call me “Chocolatier” on the trail, ’cause I share crazy-good chocolate with hikers I meet. This […]

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

March 3, 2017March 3, 2017A Day in the Life, At Our Cafe

A Perfectly Precise Sandwich!

Alanna preparing perfect Puerto Rican Mallorca sandwiches. A rich brioche-like bun, maple syrup, Nicaraguan dark chocolate, petite ham, and Local melting cheese. […]

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 17, 2017February 17, 2017A Day in the Life, At Our Cafe

Preparing Croissants.

CROISSANTS this weekend. The dough is resting before I fold in the butter

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Finding Good Chocolate

The Cookbook Project

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

Chocolate As Art

Painting Persian Eggs
March 20, 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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