Skip to content

  • Home
  • Classes
  • Heirloom Cacao
  • Chocolate Art
  • Research
  • About

  • Home
  • Classes
  • Heirloom Cacao
  • Chocolate Art
  • Research
  • About

Tempering

May 10, 2019May 10, 2019A Day in the Life

Tempering Jaguar Guatemalan 68% for bonbons while cooking down some housemade orange syrup to thick.#chocolatier #chocolate #recipedevelopment #ecolechocolatmanchester2019 #temperingchocolate #science @dantachocolate @ecolechocolat @finechocolateindustryassoc

Tempering Jaguar Guatemalan 68% for bonbons while cooking down some housemade orange syrup to thick.

Post navigation

Making Flavors…
Simple & Perfect

You might also like:

February 26, 2026February 26, 2026

The Book

February 20, 2026February 20, 2026

Pulling the wool…

December 6, 2025December 6, 2025

Lost on a Coffee Farm

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

© 2026 . Proudly powered by Sydney