THANK YOU FOR 19 YEARS! THE SHOP IS CLOSED, BUT THE WORK GOES ON...

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Past is Passed

Madagascar Vanilla Float with Miel de Cacao Ice Cream #icecream #cacao #visitmanchesternh #nheats #spicetrekkers #mindochocolate

July 17, 2016 by Richard Tango-Lowy

Just made the vanilla syrup from fragrant Madagascar vanilla beans. While supplies last. ~Rich

Previous PostTea and Croissants
Next PostLunch this week: Quiche with Cacao (and other ingredients, like bacon).
Finding Good Chocolate
The rumored The Cookbook Project
Dancing Lion Chocolate
2024 Wild Chocolate
The Book and Podcast
2020 Lonely Planet's Global Chocolate Tour
The World's Best Experiences for Chocolate Lovers
Dessert Professional's Top 10 Chocolatiers in North America
Top 10 Chocolatiers in North America
Dessert Professional Magazine

Edible Art

  • November 15, 2019
    Da Momma’s painting this year’s edible HOLIDAY POSTCARDS–the most beautiful so far. There will be exactly six made, each from our house-blend dark milk chocolate. Expect to see them available on our website next week. […]
What’s Next?

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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  • Home
  • Classes
  • Heirloom Cacao
  • Chocolate Art
    • Past Works: Bars
    • Past Works: Bonbons
  • About
    • About us
    • Research
    • Rare & Heirloom Cacao