THANK YOU FOR 19 YEARS! THE SHOP IS CLOSED, BUT THE WORK GOES ON...

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Wagashi

December 17, 2021 by Richard Tango-Lowy
A MOMENT LATER - Japanese sweet black bean paste with black sesame seeds. Finishrd in marbled Off White.#chocolatier #beantobonbon #wagashiI've seen wagashi with chocolate, but I prefer chocolate wagashi.

A MOMENT LATER – Japanese sweet black bean paste with black sesame seeds. Finished in marbled Off White.

#chocolatier #beantobonbon #wagashi

I’ve seen wagashi with chocolate, but I prefer chocolate wagashi.

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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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    • Home
    • Classes
    • Heirloom Cacao
    • Chocolate Art
      • Past Works: Bars
      • Past Works: Bonbons
    • About
      • About us
      • Research
      • Rare & Heirloom Cacao