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October 25, 2015March 30, 2016What's In My Box

A Little Kick

Habanero Caramel in Nicaragua 80% dark chocolate

October 25, 2015March 30, 2016What's In My Box

Play it Again

A chocolate fez of Moroccan spices, olive oil and mandarin orange. In Kenshi and Axiom chocolates.

October 25, 2015October 27, 2015Past is Passed

NHECONOMY.com: Doing Business

If there’s such a thing as a best friend to business, the US Small Business Administration would be the one sticking by […]

October 24, 2015At Our Cafe

Igor the Hobart at work.

Igor (eye-gohr) the Hobart’s hard at work making chocolate chip cookies. Crispy on the outside, tender in the middle, lots of Ecuador […]

October 24, 2015October 24, 2015Past is Passed

Big Jim and the Bowl of Ice Cream

Big Jim sauntered into the Shop (on a cold, cold day) and ordered Cinnamon Tikal ice cream. He picked up a chair, […]

Pineapple Persimmon Syrup
October 24, 2015Past is Passed

Magical Pineapple Persimmon syrup for bonbons…

A large pot. Fresh pineapples. Persimmons from Mom Tango’s neighbor’s tree. Tongue-numbing Imperial Sichuan peppercorns. Organic sugar. Cook, stirring. Say magic words […]

Ask the Serpent
October 21, 2015March 30, 2016What's In My Box

Ask the Serpent

Creamy apple & pear ganache with just a hint of coarse salt.

Orangesque
October 11, 2015March 30, 2016What's In My Box

Orangesque

Orange liqueur, orange oil, and nutmeg truffle in Axiom 60% dark chocolate.

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Finding Good Chocolate

The Cookbook Project

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

Chocolate As Art

Crossroads
June 19, 2019

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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