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April 12, 2017April 13, 2017A Day in the Life

Ingredients.

Fresh tangerines for the candying… and drying… and pureeing.

April 12, 2017April 13, 2017What's In My Box

Macbeth, Part III

STOUTFUL – When in Stout… Crystally Stout and citrus in I’x Jaguar Guatemalan dark. I wanted to name this SOMETHING WICKED, but […]

April 12, 2017April 13, 2017What's In My Box

Macbeth, Part II

BONES – grapefruit-infused marshmallow on I’x Jaguar Guatemalan dark chocolate.

April 12, 2017April 13, 2017What's In My Box

Macbeth, Part I

TOIL AND TROUBLE – butter caramel studded with Guatemalan cacao nibs and enrobed in Liona 68% Dominican Republic dark.

April 8, 2017September 5, 2017Chocolate Bars

I’x Jaguar Bar

A different take on our I’x Jaguar bars. The cacao is from Finca Maya Rojo in Guatemala, and the flavor begins light, […]

April 7, 2017April 7, 2017Edible Art

Pineapples, Blood Oranges.

Egg. Life circles days, months, seconds Near to beginnings and near to endings and always Centered about Blood and tart moments– Blood […]

April 7, 2017April 7, 2017Edible Art

Red Walnuts & Plums

Egg. Cast in dark chocolate– Jaguar, xocoatl. old places. Plums and red walnuts; Thoughts of secretive wulong. Crisp shell, fertile flavors.

April 6, 2017April 7, 2017At Our Cafe

Saturday beverage inventions…

VANILLA syrup from fragrant pods, MATCHA, ceremonial grade jade, LATTE, frothed from local milk. A touch of fresh nutmeg. Beginning this week, […]

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Finding Good Chocolate

The Cookbook Project

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

Chocolate As Art

EMERGENCE Chocolate Sculptures
April 22, 2024

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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