Travelogue

  • Belize Harvest

    Colorful piled pods of pure Criollo Cacao; typically tiny, grafted from rare wild trees scattered in the surrounding jungle. Designated…

  • Au ‘Voir Paris

    A stroll by the river in the rain, then taxi ride to the airport and AirFrance to Boston. Will be…

  • Chocolate Laboratory

    Wrapping up after a long day at L’Ecole Valrhona in Tain l’Hermitage. Over three days, the students are exposed to…

  • Chef Romain

    Our first day with Chef Romain at L’Ecole Valrhona. Chef and I hit it off when I was here last…

  • Tain l’Hermitage & Tournon, France

    Enjoying the view across the Rhone River to the old town of Tournon. It’s a beautiful evening in Tain l’Hermitage..…

  • Fast Train

    Leading the @ecolechocolat Master Chocolate Class in France. I just learned Valrhona Chef Roman will be teaching. I worked with…

  • Rich is in Paris – Updated Apr 17

    Saturday. Paris is beautiful. I spent the past few hours wandering the city: the Seine, Tuileries, random streets and alleys.…

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  • Cacao ready to ship

    Cacao ready for export at Maya Mountain Cacao in Southern Belize. This cacao is grown by Mayan families throughout the…

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Richard Tango-Lowy

Scientist, Artist, Poet, Master Chocolatier