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

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Persimmon

March 19, 2019 by Richard Tango-Lowy

BRIDGING A DELICATE GAP - Persimmon in Dominican Republic dark milk.Announcing Ecole Chocolat's 2019 Chocolatier Recipe Development Class at Dancing Lion Chocolate. Upcoming in June.#chocolatier #education #recipedevelopment #manchesternh @ecolechocolat @finechocolateindustryassoc

BRIDGING A DELICATE GAP – Persimmon in Dominican Republic dark milk.Announcing Ecole Chocolat's 2019 Chocolatier Recipe Development Class at Dancing Lion Chocolate. Upcoming in June.

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    Large egg with pistachio gianduja and red walnuts filled with spiced peach marshmallow and allspice marshmallow. […]
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

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