Raaka Chocolates has two inspired by booze: one malty, hoppy porter bar and another made with cocoa nibs aged in bourbon casks.
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If you're looking for a last minute stocking stuffer or something other than wine to bring to a holiday party, Hudson Chocolates' Wasabi Peas ($12) may be just the thing.
A British candy is the must-order at this Austrian chocolate shop.
A look at a chocolate maker that still does things the old fashioned way.
Roni-Sue's uses an über-crunchy Martin's pretzel and rich, single origin dark chocolate to elevate simple chocolate covered pretzels into a high-end dessert snack.
Nama Chocolates are the signature sweets at the newly opened ROYCE' in midtown.
Neuhaus recently introduced five chocolates as part of their new Precious Collection ($50 for a set of 20 chocolates). The pralines, smooth and glossy, are cut in the shapes of jewels with names to match.
The 15th Annual Chocolate Show filled the Metropolitan Pavilion in Chelsea. About 50 companies represented, from names we know and love (Francois Payard, Brooklyn Dark, Valhrona) to those who are a bit of a find (Co. Co. Sala, Eclat, Jer's), to those doing good for the world with cooperatives and earth-friendly ingredients (Gnosis, Kallari, Cooperbahia). They brought the classic, the classy, and everything in between.
By vertically integrating (owning or having an involvement in every company along the supply line) his chocolate company, Daniel Prieto Preston of Cacao Prieto is able to focus on the quality and flavor of the product at every step in the process.
They don't usually do desserts to-go at Death & Co., but ask nicely and the kitchen just might find a little plastic container to house their German Chocolate Cake ($9). It's nothing too inventive, just the traditional version (plus a drizzle of dulce de leche) done very well. And sometimes that's exactly what you crave.
If you've ever enjoyed a praline—the European chocolate confection with a paste made of nuts and sugar, not the New Orleans praw-leehn—you have Neuhaus to thank. Though the Belgian company (which celebrated its sesquicentennial a few years ago) has had a presence in New York for a while now, the new Madison Avenue location is their proud flagship.
Here are some fun chocolate bunnies and eggs from New York bakeries and chocolatiers that we'd love to find in our Easter baskets.
This barely—and I mean barely—sweet Chocolate Bread from Dominique Ansel is a great way to experience the fresh, fruity qualities of chocolate without all the sugar.
Laughing Man Coffee & Tea recently opened on Duane Street in Tribeca, a tiny cafe with barely enough room to seat two. It's more of a grab-and-go sort of spot, but with a few special touches.
Kee's Chocolates in New York's Soho makes some of our favorite chocolates in NYC, and in more than 50 flavors; we can't get enough of it. Owner and chocolatier Kee Ling Tong left her corporate job many years ago in pursuit of a more fulfilling and hands-on career. Nowadays you can find her in the kitchen churning out batch after batch of chocolates, all made by hand. We spent a few hours in the kitchen with Kee herself to see how some of her popular chocolates are made.
Flatiron-based Chocolat Moderne, a favorite among many chocolate aficionados, has always kept a low profile. You might have seen their chocolates in Dean & Deluca's and other specialty shops, but for the best experience, go straight to the source.
Ryan Cheney has two aims for his Clinton Hill company, Raaka Chocolate: making chocolate in an unusual way and improving quality of life through business. For the former, he produces what he calls "virgin chocolate" from unroasted cocoa beans.
It's not just any flourless chocolate cake. This one from Spot Dessert Bar in the East Village comes with a white shower of coconut snow, a clean (though plenty bold) flavor concoction made from a seemingly simple base of coconut milk and water.
was first introduced to Xocolatti at a friend's dinner party, where glasses of champagne were accompanied by truffles. The one on my plate was a pistachio—a blend of chocolate ganache and pistachio paste, all rolled in crushed pistachios.
The twigs come in plain dark chocolate and five flavors including mint, raspberry, cappuccino, and toffee, but I'm still partial to the classic orange.