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Never Stop Creating…

October 25, 2014
Le Nenuphar de Fraise
Layers of Italian hazelnut cremosa, strawberry-rhubarb jam, and dried local strawberries in very dark chocolate.
Melt Away
Italian hazelnut & Jivara milk chocolate cremosa with dried blueberries.
Plum Tuckered Out
Plum preserves layered with plum ganache.
Witch Hazel
Italian hazelnut, fresh plum, and white chocolate gianduja
In Costume
Ginger, baby coconut, and key lime ganache.
High Times
Ginger & baby coconut ganache in Ivoire white chocolate
Past is Passed
←The Ancient Grains Zen Brownie
Trick ‘r Treat!→

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Richard Tango-Lowy

Scientist, Artist, Poet, Master Chocolatier

The Shop is Closed

Bars and bonbons are finished, the cafe is no more–
I’ve wrapped up the production and closed up the store.

Watch this site for the Continuing Adventures…

Richard Tango-Lowy

Atenas, Costa Rica

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