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

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

Up & Coming

September 18, 2015 by Richard Tango-Lowy

Two new ice creams for Sunday: Spice Apple Pie & Mountain Blue Tea. Also, just made a wild Ghost Chili Ganache–my tongue’s still tingling from the taste.

Previous PostHONOST COOKING: Exploring New Hampshire’s Bounty in the Fall
Next PostPOPULAR SCIENCE: Could Foods Taste Better on Other Planets?
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

  • March 30, 2022
    When the light fades and the day is done, I climb into a wooden bed, I reach into my vault of vaults, And place an egg atop my head. It does not move and I do not quiver, I think about life so divine, A speck of dust in the universe, Just […]
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


Sign up for our Newsletter

Heirloom Cacao
DONATE TO THE ENDOWMENT

© 2026 Dancing Lion Chocolate - WordPress Theme by Kadence WP

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