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

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Making Praline

July 1, 2015 by Richard Tango-Lowy

Cook the sugar to golden syrup
Stir in nuts, spread on oiled granite
Cool completely, grind to a creamy
Nutty paste. Praline.

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The Shop is Closed

Bars and bonbons are finished, the cafe is no more--
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Richard Tango-Lowy
Concepcion, Alajuela province, Atenas, Costa Rica

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