October 29, 2008
Three Cheers for Fancy Chocolatiers!
posted on 10/29/08 @ 02:00 PM
There are some amazing fancy chocolate makers all across this sweet-toothed nation. Robby Nadler of Candyaddict.com has put together this list of elite chocolatiers just for you.
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Beverly Hills: Teuscher chocolates of Beverly Hills imports their sweets directly from Zurich, Switzerland where they've been making chocolate for hundreds of years. Their secret: extra cocoa butter and longer conching (processing time) for their truffle centers, creating an incomparable smoothness and mouth feel. Teuscher is known for their Champagne Truffles -- which are actually made with a French champagne center! |
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Miami: The specialty at Romanicos Chocolate is truffles -- and they've got quite a selection! Fruity, nutty, dark, milk -- and the best thing is: they're only 38 calories each! They use no butter and a minimal amount of sugar in their 100% preservative-free products. They also have delicious chocolate bars with exotic flavors like cayenne pepper, wasabi & honey, pineapple & soy beans, and cranberry pistachio. |
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New York: The first Maison Du Chocolat shop opened in Paris in 1955. The original candy workshop was housed in a former wine cellar. Even back then they were doing exotic things like putting fresh mint in their chocolate ganache. Check out their "Haute Couture" page on their fabulous website to see where chocolate meets fashion and art. |
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Las Vegas: Vosges Haut-Chocolate is a serious sweets company with a real sense of humor! In addition to scrumptious truffles and chocolate bars, they've got a flying chocolate pig filled with applewood smoked bacon for your sweet and salty cravings, Day of the Dead choco skulls for Halloween, and chocolate-covered tortilla chips! Owner/Chocolatier Katrina Markoff personally chooses every spice, flower and chocolate used in Vosges chocolate. She studied at Le Cordon Bleu in Paris and having apprenticed all over the world has given her premium chocolate an "East meets West" theme. |
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Chicago: Ethel's Chocolate Lounge may look retro, but the flavor is the freshest! Chocolatier Jin Caldwell is Ethel's mistress of culinary confections, and she uses the finest quality ingredients. Her work as a pastry chef for the Wynn Las Vegas and the Bellagio Hotel has given her some serious sweet cred! Check out their old school flavors like PP&J, Cinna-swirl and their candy cocktails like Chocolapolitans and Etheltinis. We'll eat to that! |
Chocolate Tips from Teuscher: Keep it in a cool, dry place, preferably at a temperature between 68-72°F. It's best not to refrigerate chocolate, but if it is absolutely necessary that you do, keep them in their original wrapping or other sealable packaging. This will help protect the chocolates from absorbing other food odors. Store chocolate in the warmest area of your refrigerator, typically the lowest section, away from the fan. When ready to enjoy or serve your chocolate, be sure to take them out of the fridge ahead of time. The distinctive flavor will come through best at room temperature.
Hey Jules, this is Robby and I have an answer for your question, though there are some great cholatiers in Boston, like Beacon Hill, I'd have to say the best in my opinion is L.A. Burdick. They do fantastic work.