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Finishing SEL Bars for packaging

January 11, 2017August 31, 2017A Day in the Life, Chocolate Bars, Past is Passed

Enjoying the aroma of freshly-baked cookies.
Sipping chocolate from a bowl.
Noshing slices of blood-red blood orange.

Sel Bar

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Grinding Finca San Juan Guatemalan cacao for bean-to-bar Batch No. 4 #beantobar #chocolatier #cacao #guatemala
Donna just made this luxurious mouth-meltious butter caramel. We’re turning them into some pretty crazy chocolates

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The Floating World

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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