Craftsmanship Across the Board
Richard Tango-Lowy has been working with chocolate since 1996. He opened Dancing Lion Chocolate in Manchester, New Hampshire in 2007, where he sources small plantation and artisan chocolate for his bonbons and confections, each of which is made only one time. When he’s not searching for new chocolate, you’ll find Rich experimenting in the kitchen behind Dancing Lion’s shop and cafe. Rich graduated with honors from Ecole Chocolat in Vancouver and earned his Master Chocolatier designation at Ecole Du Grand Chocolat Valrhona in Tain L’Hermitage, France and a second at Ecole Chocolat’s Master Chocolatier course in Tuscany. Prior to pursuing a career in chocolate, Tango-Lowy was a physicist — a background that he said is more closely related to chocolate than one might think. “That’s actually helped me a lot with chocolate,” he said. “Chocolate is complicated from a science viewpoint, and to understand it fully requires knowledge of physics and chemistry.” Rich has been on the Board of Directors of the Fine Chocolate Industry Association (FCIA) and is currently on the Advisory Counsel of the Heirloom Cacao Preservation (HCP) Fund – a non-profit group focused on saving biodiversity of fine flavor cacao.