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
A Day in the Life | At Our Cafe

Next bread: April 19

April 12, 2019 by Richard Tango-Lowy

Our own levain BREAD with Dark milk chocolate, Bali sea salt, Grains of Paradise, and Zatar.#chocolatier #artisanbread #zatar #grainsofparadise

Our own levain BREAD with Dark milk chocolate, Bali sea salt, Grains of Paradise, and Zatar.

Previous PostApril 12: Chinese Steamed Buns & Egg Tarts
Next PostGold & Jade
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

  • Rack of Lamb
    February 27, 2014
    A Feast for the Senses Saturday, February 15th and Sunday, February 16, 2014 In a tiny chocolate shop in Manchester, New Hampshire, we crafted a dinner for 12, as surprising, delightful, and elegant as our minds would allow us to create […]
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