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

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Past is Passed

Well Tempered

June 14, 2016 by Richard Tango-Lowy

Just finished molding Tikal 43% Guatemalan bars, and just tempered a batch of our new Creos 72% Maranon Canyon Peruvian dark milk chocolate. In a fine temper today! ~Rich

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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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    • Rare & Heirloom Cacao