Dessert Professional magazine proudly presents the Top 10 Chocolatiers in North America for 2014.
Dessert Professional magazine is proud to announce the recipients of our annual Top Ten Chocolatiers in North America awards. The fine chocolate industry continues to evolve, and the chocolatiers in North America are among the finest in the world. Our selection of the Top Ten Chocolatiers honors North American-based chocolatiers whose craft is distinctive and has elevated the chocolate industry.
This year’s list includes chocolate artists with diverse backgrounds. Some are former pastry chefs, while others began as chocolatiers. Some are self-taught, while others have been classically trained. Following is a short profile of each of our 2014 Top Ten Chocolatiers.
- Jean-Marie Auboine
- Susan Brown
- William Dean Brown
- Eric Girerd
- Chris Kollar
- Courtney Paul
- Brett Roy
- Kate Weiser
- Kathy Wiley
- Shawn Williams
Jean-Marie Auboine ChocolatierOwners: Jean-Marie Auboine & Melissa Coppel
4780 W Harmon Avenue, Suites 1 & 3, Las Vegas, NV
702-222-0535 • www.jmauboinechocolates.com
Chocolate philosophy: Chocolate needs to taste like chocolate! If you have an amazing ingredient, this ingredient needs to shine by itself using the right technique and skills. Chocolatiers need to be innovative but need to keep the tradition alive!
Inspiration: I have always been amazed by chocolate. I started my career as a pastry chef, but always had it in mind to create my own business in chocolate and confections. I was lucky enough to meet and become friends with amazing chocolatiers like Jean-Francois Castagné MOF and Pierre Mirgalet MOF. They trained me, inspired me and I would not be here without them.
Business profile: We are an artisan manufacturer supplying casinos, hotels, resorts, restaurants and retailers in Las Vegas and nationwide. Everything is handcrafted in our facility – pralines, marzipan, gianduja. We have a collection of 40 different truffles and bonbons, molded and enrobed, 30 different panning items, 10 caramels and nougats, pâte de fruits, chocolate bars and tablets, gummies, marshmallows and a lot of customized confections for our customers, as well. We have graphic design on site to realize all our packaging, labels, and all marketing material. We designed an eco-friendly packaging line to be more natural and caring about the environment. We are adding 1,800 square feet to our facility to better organize the classes and craft our own chocolate in a modern industrial design.
Chocolate varieties: We have around 40 chocolates and truffles, all without any preservatives, and we also create seasonal confections as well as custom chocolates for our customers.
Chocolate brands: We use Felchlin, Valrhona, Guittard and Weiss, and we are in the process of preparing our own couvertures. We rebuilt an old chocolate machine and soon we will be able to prepare about 60 kilograms of couverture per day. We go directly to the plantations to buy the beans to have a unique cocoa.
Signature chocolate: Double Sea Salt Caramels – a layer of chewy sea salt caramel and a layer of caramel ganache covered with a 65% chocolate couverture and some fleur de sel crystals.
Personal favorite: Lion Bar – rice crispy treat, sea salt caramel and crunchy hazelnut praliné, covered with a 38% milk chocolate and Piemonte hazelnuts. I was buying this kind of bar in gas stations in France for years and decided to revisit this with high quality ingredients. I can eat five per day.
Personal quote: We can always be better!”
Mademoiselle Miel342 Kellogg Boulevard West, Saint Paul, MN
651-226-4703 • www.mademoisellemiel.com
Chocolate philosophy: It’s all about timing. Every ingredient is collected, prepared and presented in the right moment. From the chocolate we use, to the honey fillings and seasonal pairings – every part makes the whole. Unlike most chocolatiers I use only 100% unsweetened chocolate. Magnificent flavors are revealed with exceptional cacao beans and meticulous processing methods. The ultra-dark and pure flavor is perfectly balanced with the sweetness of honey, our signature sweetener. I want the food I eat, including chocolates, to be delicious, beautiful and beneficial to my body.
Inspiration: For as long as I can remember, eating chocolates has felt like more than eating food. Chocolates take me away to a magical place.
Business profile: I tell people we’re beekeeping chocolatiers, because our rooftop hives are an important part of what we do. We work hard to care for the bees safely and to enjoy not only their sweet offerings but also to learn from their example of camaraderie.
When people come into our gallery-style shop the first thing they notice is the open view of the kitchen. This is great because we can describe how we make our chocolates and create an “insiders” experience for guests. We offer samples of our vast honey collection and encourage conversation about flavor notes and pairing.
Finally, we serve tastes of our classic and seasonal honey bonbons featuring essential oils (like black pepper), fresh fruits and nuts (like local raspberries). The entire staff works together to discover the best combinations, then we let the world discover them too.
Chocolate varieties: Our varieties are a direct reflection of the seasons and seem to be without end.
Chocolate brand: We really love Domori.
Signature chocolate: Honey Bonbons!
Most unique piece: We make a well loved bonbon with honey that we have smoked by a local restaurateur. Then we add a bit of Laphroaig Single Malt Scotch Whiskey and finish it with a copper dust. It’s a dark and adventurous chocolate that one person described as “complicated”.
Personal favorite: I’m partial to the Rare Rose, which is only available in the spring. When I put one in my mouth I feel a tangible transformation. I feel beautiful and pure. It’s really something.
Personal quote: “J’aime et J’espere” (“I love and I hope”). Such a delightful and invigorating sentiment. It simplifies my mind when facing obstacles.
William Dean Chocolates2790 West Bay Drive, Belleair Bluffs, FL
727-593-0656 • www.williamdeanchocolates.com
Chocolate philosophy: I am a firm believer in the artisan approach. We use only the best ingredients, without preservatives, and still do everything by hand. I really believe the end-product can only be as good as the ingredients in it and the skill used to make it, so we don’t cut any corners when making our chocolates.
Inspiration: Well, it is a second career for me, as I come from a management background in the corporate world. I think creativity has always been a part of who I am, but I have to give a lot of credit to Alton Brown in channeling those abilities towards chocolate. I found myself watching his Art of Darkness III, where he makes ganache/truffles and started working with chocolate. It was a pivotal step for me and then I saw where people were hand-painting bonbons and I knew it was what I wanted to do. I then started reading every book I could and taking classes from some of the best chocolatiers, Ewald Notter, Vincent Pilon, Andrew Shotts, Anil Rohira, Stehpane Glacier, Jean Pierre Wybauw, and it all started to come together for me.
Business profile: We have moved from our original location in Largo, Florida to a much larger kitchen and more upscale retail location in Belleair Bluffs, and have also opened a second store in Tampa. Our packaging has been a big part of our brand/success – we use a blue-linen paper that is hand-wrapped with magnetic closures on most of the boxes. We also recently have added our newest luxury 36-piece wooden box. We are known for our artisan bonbons and chocolates, but also do confections such as pâte de fruit, nougat bars, chocolate bars, macarons, caramel popcorn, chocolate orange peel and also make our own gelato and pastries. Our bonbons appeared in the first Hunger Games movie and our macarons in the sequel, Catching Fire.
Chocolate varieties: Typically, we have 36 different flavors at a time. We do update them seasonally, so this holiday season we have Gingerbread/Molasses, Eggnog, Linzer, Pumpkin Caramel and Pear/Ginger Caramel.
Chocolate brand: We have worked almost exclusively with Valrhona for over six years, and our dark chocolate is a 64% proprietary blend they make for us. Our white chocolate is a blend we make in-house from Valrhona Opalys and Valrhona Ivoire. Our milk chocolate is a blend we make from Valrhona Caramelia, Valrhona Tanariva and Valrhona Jivara. We are also introducing a proprietary milk chocolate blend from Felchlin that is derived from wild Criollo beans that grow on islands in Bolivia that we are really excited about.
Signature chocolate: That’s a tough question – our best seller is our Salted Caramel followed closely by our Peanut Butter Krunch and Key Lime. I think the piece I most often have people try is our Port with Fig, because I think it is a beautiful piece and I love the real fig in it. It is also interesting as we don’t use any milk/cream in making the ganache. A close second would be our PB&J as it takes an American classic and elevates it with great French chocolate.
Most unique piece: Probably our Mexican Mango. It was a piece I made for the Next Generation Chocolatier competition in 2008 (It won ‘People’s Choice’). I think it is unique because it has so many things going on in it, but it works. It starts with a mango pâte de fruit to bring a fruit and sweetness to the piece. On top of that we do a milk chocolate/lime ganache that is topped with a mixture of sea salts that are infused with green chiles, ghost pepper and habanero. We finish the piece by enrobing it in dark chocolate. I love the piece because it has a unique tasting experience, the first bite is full of lime and salt then the sweetness of the mango and eventually…at the back of your mouth…the heat. My working name for it was “Train Wreck” because I was afraid that might happen, but it came together in a very unique way.
Personal favorite: Whenever I look at our Rosemary Caramel, it takes me back to working alone in my home before I even dreamed of having a business. It was the first piece I ever did. I had read Michael Recchiuti’s excellent book Chocolate Obsession and thought of infusing my caramel with fresh rosemary instead of rosewater. I had just received my first polycarbonate molds and used about every color I could to paint the shell. It was my first original piece. It is far from our best-seller, but I love the sweet/savory flavor and I just tell people, “There is nothing I can do to make you like rosemary, but if you do…you’ll love this piece.”
Favorite quotes: The first is: “You never get a second chance to make a first impression.” I think that is so true personally, but also professionally. I’ve turned down some big sales because I felt we were not ready to take them on, and in some cases, as we grew they came back to us. Another favorite is “When someone shows you who they are….believe them.” While I still always hope for the best from people, I’ve found that quote so accurate and it makes decisions pretty easy when it comes to people.
L’Atelier du Chocolat NY59 W 22nd Street, New York, NY
212-243-0033 • www.egchocolates.com
Chocolate philosophy: A chocolate shop – this is a place that exudes happiness. I have a passion to transform the product, a passion to discover the result, and a passion to share my passion. I work and I am determined to do better every day, and, most importantly, to make my customers happy.
Inspiration: My grandfather and father are pastry chefs and bakers. My uncle Charles is also a chocolatier in Lyon, France.
Business profile: I work with my family. Our chocolates are packaged in a very beautiful burgundy and gold box with a magnetic closure. Our shop is a small, Parisian style boutique in the Flatiron district of Manhattan. I want the client to feel at home here. Our customers are mostly American and Japanese, between the ages of 20 and 40.
Chocolate varieties: We have over 80 varieties including Vanilla Coffee Praline, Pistachio & Fruit Nougat, Spice, Salt, Herbs, Flowers, Vinegar, Coganc, Champagne, Rum, Grand Marnier, Cointreau, Chartreuse and Sake. In the winter we feature more flavors such as praline, gianduja, spice and nutmeg, while in the summer we have more fruit selections.
Chocolate brands: Valrhona, Cacao Barry, Weiss.
Signature chocolates: Ylang Ylang, Wasabi, Curry, Smoked Salt, Nori, Thai Fresh Citronella and a new series of chocolates made with vinegar.
Most unique pieces: Ylang Ylang, Wasabi, Smoked Salt, Nori and Thai Fresh Citronella
Personal favorite: Ylang Ylang is like a magic flower and it has an elegant taste in the mouth – it is like an explosion of scent, an ephermeral and unique sensation.
Motto: “Quality is the key to success.”
Personal quote: “Respect the ingredients.”
Kollar ChocolatesOwners: Chris Kollar and Naomi Pasztor
6525 Washington St., Yountville, CA
707-738-6750 • www.kollarchocolates.com
Chocolate philosophy: The most important thing is the taste. I use some of the best chocolate I can get my hands on and try to keep a balance between the flavor of the chocolate and the other flavors that we’re incorporating. The design of each truffle represents the flavor; for example, the Fennel Pollen truffle is a green-gold, the orange Grand Marnier is an orange dome, etc.
Inspiration: I was a savory chef my whole life and wanted to be a well-rounded chef, so I started learning about chocolate on my own and really learned to appreciate the craft and the patience that comes along with it.
Business profile: The Kollar Chocolates shop was designed to give our guests an ultimate chocolate experience. The smell from our open production lab draws people in from outside, and when they enter they can see the production through our glass show-kitchen. The designs of our chocolates reflect the flavor of each piece, allowing for a very colorful assortment of truffles. We chose to have black and white packaging so that the colors from the chocolates would stand out. As often as we can we use local and seasonal products and are proudly working with certified organic farmer Peter Jacobsen in Yountville and use fennel pollen and lavender from his orchards. We are fortunate to be in Napa Valley where quality ingredients are bountiful which is very inspiring for new products. Being in the heart of a major culinary area, located between Thomas Keller’s The French Laundry and Michael Chiarello’s Bottega, we definitely attract a lot of food connoisseurs and aficionados, as well as wine lovers from all over the world.
Chocolate varieties: We have about 20 different truffles year-round and nine barks which vary seasonally. We also carry other items like our popular “Maracas Owls”, chocolate covered pretzels, Monkey Bites, pâte de fruits and chocolate-covered candied orange peels.
Chocolate brands: Mostly Valrhona and some Michel Cluizel.
Signature chocolate: Fennel Pollen milk truffle and the Poppy Seed & Saffron Bar.
Most unique piece: The Fennel Pollen truffle.
Personal favorite: My personal favorite is the Fennel Pollen truffle because fennel pollen is a very delicate product to deal with and shows really well in chocolate. It means a lot to me because I was inspired on many of my long bike rides seeing fennel grow all along the Napa Valley roads and it’s always an arm’s length away.
Personal quote: “Adapt, improvise and overcome.”
Courtney Paul ChocolatesCharlotte NC
704-629-8824 • www.courtneypaulchocolates.com
Chocolate philosophy: Great chocolate has its own natural flavor profile and should always be the star. These profiles can range from notes of fruit or nuts to notes of licorice and coffee. For our chocolate bar line, I work carefully to pair chocolate with whole natural ingredients that complement its specific profile. I also like combinations that are unique and unexpected to create a fun experience for our customers.
Inspiration: I enjoyed chocolate as a hobby for nearly 10 years while working in human resources. My career led me to France and Asia and elevated my passion for chocolate. Chocolate in Europe is amazingly diverse, flavorful, complex and rich. This was such an inspiration to me that I wanted to bring this experience back home and share it with everyone I knew. In Asia, I came to understand the importance of ‘beauty’. We hand wrap each bar in a beautiful tree-free decorative paper. It is important to me that our chocolates are well presented. I view it as a symbol of respect for the ingredient as well as for the customer.
Business profile: We have a line of handcrafted chocolate bars featuring various cacao producing regions from around the world. Each bar is hand molded into a mosaic pattern and then hand wrapped in a decorative paper. Our customers enjoy high quality chocolate that is well balanced and a unique experience. They are very engaged in our business and provide new ideas for chocolate bars and products they would like us to create. The business has evolved into a partnership of sorts between artisan and customer in that they trust me to craft the best version of their desired chocolate experiences. They are creative and use our chocolates in unexpected ways such as pairing with coffee and tea or using our chocolate in their cooking and baking. I love hearing from them and the ideas they bring to the table. Our Chipotle and Vanilla Bean Sugar bar was inspired by a customer’s request to create something with heat to satisfy his love of chili peppers and chocolate.
Chocolate varieties: We have nine chocolate bars that make up the core line. Seasonally, we offer fresh truffles and salted caramels.
Chocolate brand: Mostly Valrhona
Signature chocolate: Our five-bar gift box. It features five of our chocolate bars giving our customers a virtual tour around the world through chocolate.
Most unique piece: Our Maple Pepper bar, which incorporates black pepper. Most people think black pepper and chocolate are a bit of an odd combination, but it works beautifully.
Personal favorite: Our Pecan Coconut bar is a personal favorite because it reminds me of my childhood growing up in the South and spending time with my grandmother. She loved eating and cooking with pecans.
Favorite quote: “What would you attempt to do if you knew you could not fail?” When I started this business, a dear friend sent this quote to me on a plaque that sits on my desk. It inspires me every day to do what I love, enjoy the moment and to not worry about the things that could possibly go wrong if a take a chance. It frees me to live out my dreams.
Sweet Lollapalooza Fine Chocolates & ConfectionsLower level, Commerce Place, 10155-102 Street, Edmonton, Alberta T5J 4G8 • www.sweetlollapalooza.com
Chocolate philosophy: The chocolate that I work with dictates the path that I take with it. It’s easy to make chocolate taste like something else. I try to enhance its original flavor profile. I believe it should always taste like chocolate.
Inspiration: Throughout my long career as a savory chef, I always had a love affair with chocolate. In 2001, I travelled to Manhattan and noticed a number of boutique chocolate stores. I told myself that would be my future.
Business profile: Our shop is a small, modern, bright boutique in a business tower in the downtown core. We believe in engaging our customers in the theater of our production process. The walls of our shop are glass, so that passersby can see the work underway in the studio – reinforcing our mission to produce the finest quality, fresh chocolates every day. We believe in bright colors and sleek packaging that signals an exciting luxury experience.
Chocolate varieties: We produce 45-50 different types of chocolate bonbons. Throughout the year, we introduce new varieties and let the customers decide what they like. Our business is customer driven. We also produce an assortment of confections such a butter caramels, passionfruit and raspberry caramels, chocolate-dipped cookies, buttercrunch and an assortment of panned products.
Chocolate brand: I’ve always loved Valrhona chocolate and the vast majority of the product we use is Valrhona. The only other product we use is the Marañon Pure Nacional product from Peru.
Signature chocolate: The Pure Nacional chocolate we produce is unique and exclusive in our market and a product our customers appreciate. Our salted butter caramels, featuring salt from the Murray River basin in Australia, is a close second.
Most unique piece: Probably our Japanese Curry bonbon is the most unique offering. I’ve been so surprised how beloved this chocolate is for our clients.
Personal favorite: The Passion Paradou is my personal favorite. It’s a passion fruit bonbon that reminds me of growing up in Australia.
Personal quote: “Chocolate offers such a unique experience for both the craftsman and the consumer. It is an experience that gives and gives again. I get joy in creating the product, the consumer gets a great deal of instant pleasure when they taste your product, which again, gives me satisfaction and fulfillment. It’s addictive.”
Kate Weiser Chocolate3011 Gulden Ln, Suite 115, Dallas, TX
469-619-4929 • www.kateweiserchocolate.com
Chocolate philosophy: Put your whole entire self into what you are making and do it with gratefulness and love. That’s a bit on the cheesy side, but that’s my philosophy. I make the chocolate that I love to eat and that I can’t wait to share with the people I love.
Inspiration: I guess you could say that I am an accidental chocolatier. I grew up wanting to be a pastry chef and after culinary school decided to take my career into the restaurant industry. My goal was to work in prestigious restaurants and learn and grow as a pastry chef. When I moved to Dallas, I took a chocolatier job as a placeholder until I could find a restaurant gig, but once I started working with chocolate as a medium and not just an ingredient, I knew I could never go back. I was hooked. I fell so in love with chocolate.
I love everything about chocolate and everything is a challenge. I love that the tiniest change in technique can make the biggest difference. I love that chocolate is so many different things – it’s moldable, pliable, liquid, solid, it comes in so many different forms and flavors. It’s funny because my team has never done this type of work before and they get frustrated learning these techniques because the smallest change of technique can totally ruin your work. I’ve been there – I’ve made every mistake possible. In every step, there are a million ways to mess up – so when you get it right, you feel like you really accomplished something that day. I feel like everyone who specializes in chocolate must be a little bit crazy.
Business profile: My store has a big personality. It’s very bright and colorful, full of action. We work in an open kitchen so the smell of chocolate is probably the first thing that hits you when you walk through the door. We put a lot of careful thought into our packaging. I wanted something that people would want to hang on to even after they’ve eaten all the chocolate. My chocolates are vivid, flavorful works of art. I stuck with simple flavors since they look so different. I wanted to make sure that they were inviting to everyone, that everyone could find something that they knew and loved. We love interacting with our customers while we make the chocolate. We get to describe the process, describe what we are doing and why, taking everyone through the different steps.
Chocolate varieties: We have 24 flavors of the bonbons in a huge glass case. We also have a smaller case that changes every month filled with different confections, chocolates, candy bars and whatever else we feel like making. I like to make new things all the time. As far as seasonal items, I make holiday themed molded figures, big Easter eggs, and beautiful hearts for Valentine’s Day.
Chocolate brand: We use Valrhona for all of our bonbon and enrobed pieces. My particular favorites are Arguani and the Manjari, but we also use Dulcey, Opalyse, and Caramelia.
Signature chocolate: Our signature chocolates are our hand-painted bonbons. We have a beautiful glass case dedicated to all 24 flavors and have Build-a-Box cards that our customers fill out to create their own assortments. It’s interactive and fun.
Most unique piece: I have a Buttery Popcorn bonbon, which might scare some people away but it’s actually wonderful. It’s a dark chocolate shell, Valrhona Opalyse ganache infused with sweet corn powder, dehydrated butter powder and fleur de sel. Salty, sweet and very much like popcorn. I made that one for my mom who taught me that movie night was not complete without popcorn and M&Ms. The flavors just work.
Personal favorite: My personal favorite is the Key Lime Pie. I’m not a fan of white chocolate, but there is something about the way the Key lime pâte de fruit in the center of the graham cracker Opalyse ganache hits the pallet. The tart slices right through all the fat from the white chocolate and it’s a nice balance.
Poco Dolce Confections, Inc.1020 Illinois Street, San Francisco, CA
415-255-1443 • www.pocodolce.com
Chocolate philosophy: I like to appreciate the savory side of chocolate, keeping added sugar to a minimum. Each added ingredient should complement the type of chocolate used. Keeping the balance between the chocolate and simple, but bold, flavor profiles. The highlight is always the chocolate.
Inspiration: My father gave me a passion for food growing up. It’s always been a part of what I’ve chosen to do in life. Twelve years ago, I made the decision to start my own business and chocolate was the perfect field. The creative possibilities are endless, and yet in the end it all comes back to science.
Business profile: I started Poco Dolce selling direct to other stores and had not thought of opening a shop of my own. A few years in I needed to expand our kitchen and the opportunity to open a shop arose. It’s now a great way to interact with customers and get feedback on new ideas. The clientele range from people exploring the neighborhood to customers, who have been with us since the beginning. The design of our packaging has always been extremely important to me, so I’m quite involved in keeping our brand’s aesthetic.
Chocolate varieties: We have around 50 varieties of chocolates. Our current seasonal selection includes our Cranberry Pumpkin Seed Tiles, Mint Snowballs and we’re always experimenting with seasonal ingredients in our shop.
Chocolate brand: We use our own blends of Gutittard chocolate, local to San Francisco.
Signature chocolate: Our signature chocolate would be our Burnt Caramel Toffee Tile topped with Grey Sea Salt. It’s both a customer and staff favorite.
Most unique piece: Our most unique piece at the moment is our Smoked Almond & Ghost Chile Sea Salt. The almonds are hickory smoked in-house and accented with the heat of the Ghost Chile infused sea salt.
Personal favorite: My favorite piece is usually the one I’m eating at the time. However, if I were to pick one, it would be our Popcorn Toffee Square covered in Bittersweet Chocolate. We start with our buttery, sea salt toffee and fold in warm air- popped popcorn. Hand cut into bite size pieces, it’s then covered in bittersweet chocolate.
Personal quote: “Stay on the savory side of sweet.”
Feve Artisan Chocolatier2210 Keith St., San Francisco, CA
415-418-4657 • www.fevechocolates.com
Chocolate philosophy: I love using really high quality single origin chocolate. I really believe in order to make the best confections I first must use the best chocolate. We use chocolate from Felchlin, Valrhona and Amano. Next, I really focus on creating a variety of textures, super smooth layered with crunchy, or a thin fruit jelly with a soft dark chocolate ganache. The appearance must be beautiful and reflect as best as possible what the flavor is.
Inspiration: When I studied pastry 11 years ago we had a section dedicated to confections. It was the first time in my life I had a truffle and I was completely in love the first time I tried a fresh truffle. The texture was like soft butter and the flavor of the chocolate and fresh vanilla bean really changed my life. We then created chocolate sculptures and I knew that artistry met with intense flavor and I wanted to create as many different chocolate items as possible. I love the science behind chocolate and confections, and the artistry as well.
Business profile: We make a nine-piece and 21-piece box of chocolate truffles, as well as a nine-piece sea salt caramel box. We have a line of Dragée items, like caramelized chocolate covered almonds and hazelnuts, and were working on releasing at least three to five more exotic flavored chocolate-covered items. Our factory location is near Candlestick Park in San Francisco, and we have created a small storefront in our factory. Our storefront is exciting because you are literally two feet away from the enrobing machine, and can see how everything is made up close and personal. When you walk in, the smell of chocolate is very intense, and with our new storefront we will offer exciting new items that we will change seasonally. Possibly the best hot chocolate you will ever taste!
Chocolate varieties: We have about 30 flavors of truffles, three dragée nuts, three praline bars, single-origin truffles and sea salt caramels. We do seasonal truffle for the fall season and for Christmas. We also come out with a heart box for Valentine’s day!
Chocolate brands: Valrhona, Felchlin, and Amano
Signature chocolate: Our Sea Salt Caramels are our most popular as well as the Caramelized Chocolate-Covered Almonds. We are releasing a new Chai Spiced Almond that I believe will quickly become the most popular. I always eat our Cardamom Whisky and Almond, as well as our Single-Origin Dark Chocolate Truffles.
Most unique piece: Currently it is our Rosemary Caramel and Pistachio.
Personal favorite: Single-Origin Dark Chocolate Truffle. I really like tasting the nuances of each different chocolate, and Single-Origin Chocolates pair really well with whiskey.
Personal quote: “Eating chocolate daily will really make you happy.”