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April 23, 2018May 1, 2018A Day in the Life

Bridges

My wife and I felt very French walking back from dinner at 11pm. The food and service at Le Tournesol in Tournon […]

April 23, 2018May 1, 2018A Day in the Life

Valrhona Day 1: Passion Fruit Praliné

Preparing passion fruit paté for passion fruit and praliné bonbons. The paté is ready when it just uncovers the pan’s bottom when […]

April 23, 2018April 23, 2018A Day in the Life

Chef Romain explains the chemistry while Chef Jeremy tempers praliné.#chocolatier #ecolechocolat #maitrechocolatier #valrhona #france #praliné

April 23, 2018April 23, 2018A Day in the Life

The whole class hard at work in the kitchen working on praliné and paté de fruit.@ecolechocolat #valrhona #maitrechocolatier #france

April 23, 2018April 23, 2018A Day in the Life

Finishing the ganache slab. We'll cut and enrobe these in tomorrow's class.@ecolechocolat #valrhona #france

April 23, 2018April 23, 2018A Day in the Life

Preparing the chablon (foot) for the ganache slab.@ecolechocolat #valrhona #france

April 23, 2018April 23, 2018A Day in the Life

Chef Jeremy lecturing our first day at Valrhona in Tain L'Hermitage.#ecolechocolat #france #maitrechocolatier #chocolatier @ecolechocolat

April 22, 2018April 22, 2018A Day in the Life

@samanta_bakker @dantachocolate Bring back memories? Two desserts the last night in Tournon.#chocolatier #ecolechocolat #maitrechocolatier #france

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Finding Good Chocolate

The Cookbook Project

Featuring Dancing Lion Chocolate Listen to the podcast * Read the book

Chocolate As Art

Chocolate Fables
May 7, 2021

Past Bars

Past Bonbons

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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