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
What's In My Box

Complexity

February 3, 2019 by Richard Tango-Lowy

PROVING THE POINT - blueberry caramel above guava ganache, cast in Brazilian dark chocolate and finished with a touch of smoked paprika.#chocolatier #flavorperception #ecolechocolatmanchester2019 #ecolechocolat @valrhonafrance #doublefermentation

PROVING THE POINT – blueberry caramel above guava ganache, cast in Brazilian dark chocolate and finished with a touch of smoked paprika.

Previous PostIngredients: Guava
Next PostWeek of Feb 8th Bread
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

  • December 3, 2010
    I’m feeling more like an artist every day, though I’m not exactly sure what an artist is supposed to feel like. […]
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